Nutrients in rice

Before anybody made genetically engineered (GM) Golden Rice, or selectively bred salt-tolerance rice, rice was already a diverse grain. It’s a staple food for many people around the world but it’s often – perhaps too often – processed to make it white. Wholegrain rice has more flavour which some people like, but others don’t. Wholegrain (brown) rice also contains more nutrients. Flavour and nutritional value depend on the rice variety.

The United States Department of Agriculture (USDA) tells us about wholegrain rice ‘phytochemicals’ with possible value as human nutrients.

About argylesock

I wrote a PhD about veterinary parasitology so that's the starting point for this blog. But I'm now branching out into other areas of biology and into popular science writing. I'll write here about science that happens in landscapes, particularly farmland, and about science involving interspecific interactions. Datasets and statistics get my attention. Exactly where this blog will lead? That's a journey that I'm on and I hope you'll come with me.
This entry was posted in agriculture, food, money and trade and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s