What do you know about rice?
What do you know about Rice? Body Colored Variety O Reduce or retard the progression of atherosclerotic plaque development, induced by dietary cholesterol A kind of sticky rice, its color from anthocyanins and tocols. These color pigments have antioxidant properties. >6.0 mm 60 mm 5.2 mm Low in saturated fat, cholesterol and sodium. Unrefined rice high fiber content, more nutrition value Good source of folate than white, nutty flavor Short Meduim Long and manganese. Calrose Risotto rice Sushi Rrice Basmati Arborio Jasmine Jelelelelel Glutinous (Sticky Rice) 7% Protein 4% Fat Low in fat and high in starchy carbohydrate. Contains a range of im- Recommended Caloric Composition portant nutrients, full of vitamins and miner- Protein 10-35% Fat 20-35% 89% Carbohydrate als and provides an excellent source of Carbohydrate 45-65% vitamin E, B vitamins Nutrition Fact Easy to digest. It is recommend that one-third of meals are based on carbohydrate rich food such as rice, bread, pasta and potatoes. In terms of calories, they should make up around 50% of our total caloric intake. and potassium, protein. Glycemic Index(GI) Rating GI Index High Rice varieties range from low to high Gl depending i how quickly a carbohydrate on the type, degree of processing and how the The Gl is a measure is absorbed into the blood stream. Foods with a higher Gl are more quickly digested than those with a lower Gl value. rice is cooked. Low Medium Rice GI Index 0 000 o 56 70 100 GI Scale 25 50 100 (Stichous The World's Dietary Energy Supply elofe|efe|0{e The dietary energy supply is the food available for human consumption. Rice provides 20% of the world's dietary energy supply, while wheat sup- plies 19% and maize 5%. Chinal 000000000000000000000000 000000000000000 India Other Wheat Maize Rice Indonesia 000000 Bangladesh 0000 O Production Consumption 20% Vietnam 000 Thailand 00 5% Japan 0 56% Brazil 0 19% USA 50 100 150 200 By PaPuff @http://loveatfirstrice.wordpress.com/ Black/Purple Brown Wild rice Short grain, White vorio Potato Basmati Long grain, White rice Whea Whole wheat Converted Quinoa Barley Soy peanut What do you know about Rice? Body Colored Variety O Reduce or retard the progression of atherosclerotic plaque development, induced by dietary cholesterol A kind of sticky rice, its color from anthocyanins and tocols. These color pigments have antioxidant properties. >6.0 mm 60 mm 5.2 mm Low in saturated fat, cholesterol and sodium. Unrefined rice high fiber content, more nutrition value Good source of folate than white, nutty flavor Short Meduim Long and manganese. Calrose Risotto rice Sushi Rrice Basmati Arborio Jasmine Jelelelelel Glutinous (Sticky Rice) 7% Protein 4% Fat Low in fat and high in starchy carbohydrate. Contains a range of im- Recommended Caloric Composition portant nutrients, full of vitamins and miner- Protein 10-35% Fat 20-35% 89% Carbohydrate als and provides an excellent source of Carbohydrate 45-65% vitamin E, B vitamins Nutrition Fact Easy to digest. It is recommend that one-third of meals are based on carbohydrate rich food such as rice, bread, pasta and potatoes. In terms of calories, they should make up around 50% of our total caloric intake. and potassium, protein. Glycemic Index(GI) Rating GI Index High Rice varieties range from low to high Gl depending i how quickly a carbohydrate on the type, degree of processing and how the The Gl is a measure is absorbed into the blood stream. Foods with a higher Gl are more quickly digested than those with a lower Gl value. rice is cooked. Low Medium Rice GI Index 0 000 o 56 70 100 GI Scale 25 50 100 (Stichous The World's Dietary Energy Supply elofe|efe|0{e The dietary energy supply is the food available for human consumption. Rice provides 20% of the world's dietary energy supply, while wheat sup- plies 19% and maize 5%. Chinal 000000000000000000000000 000000000000000 India Other Wheat Maize Rice Indonesia 000000 Bangladesh 0000 O Production Consumption 20% Vietnam 000 Thailand 00 5% Japan 0 56% Brazil 0 19% USA 50 100 150 200 By PaPuff @http://loveatfirstrice.wordpress.com/ Black/Purple Brown Wild rice Short grain, White vorio Potato Basmati Long grain, White rice Whea Whole wheat Converted Quinoa Barley Soy peanut
What do you know about rice?
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