CHEMICAL AND NUTRITIVE CHARACTERISTICS OF RICE

Abstract

In this literature review research, the chemical characteristics and nutritive value of rice were investigated. The chemical composition of rice was reviewed for carbohydrates content (starch), proteins and essential aminoacids, lipids, fibers and micronutrients (thiamine, riboflavin, niacin, iron and zinc). The polishing influence and the genetic variety in the chemical composition of the grain were highlighted, especially in relation to vitamins and minerals. In the nutritional aspect the importance of rice as energy source (complex carbohydrate) in the diet was described, its protein quality and its possible contribution in the nutrition of micronutrients. It was concluded that the rice is important for the nutritional balance of healthy diets and due to that fact its usual consume and employment of its by-products in the elaboration of food with special properties must be incentivated.