Rice

Since a large portion of maize crops are grown for human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans. There are many varieties of rice and culinary preferences tend to vary regionally. In some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a rate on crop for up to 30 years.

Brands

from USA

The edible seed is a grain 5–12 mm (0.20–0.47 in) long and 2–3 mm (0.079–0.118 in) thick. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil

Crops

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from India

Crops

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from Egypt

Crops

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Nutrition

Average per 100g*

Calories360
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium1mg
Total Carbohydrate79g
Protein7g

*Nutrient data for this listing was provided by USDA SR-21.

Storing

4℃

The best temperature to store grains, including rice, is 4,44℃ (40℉) or below; however, rice stored at a constant 21,11℃ (70℉) with oxygen absorbers will store well for up to 10 years. In cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years.