Rice, Oil & Sugar
Rice, Oil & Sugar
Commonly consumed foods are those
ingested for their nutrient properties. Food commodities can be either raw
agricultural commodities or processed commodities, provided that they are the
forms that are sold or distributed for human consumption.
Rice is a major food staple and a mainstay for the rural
population and for household food security. It is mainly cultivated by small
farmers in holdings of less than one hectare. Rice also plays an
important role as a “wage” commodity for workers in the cash crop or non-agricultural
Rice is the staple food of more
than half of the world’s population, with more than 700 million tons produced
annually (equivalent to 470 million tons of milled rice). Although most rice is
consumed in the countries where it is produced, a growing demand in some areas
is feeding the international rice trade.
Nutritional content of
rice compared to other staple foods
long-grain rice: Raw, long-grain white
rice is a relatively good source of energy, carbohydrates, calcium, iron,
thiamin, pantothenic acid, folate and vitamin E, compared to maize, wheat
and potatoes. It contains no vitamin C, vitamin A, beta-carotene, or lutein+zeazanthin,
and is notably low in fiber.
rice retains the bran layer (containing many vitamins and minerals as well
as fiber), as this has not been polished off to produce white rice. Red
rices are known to be rich in iron and zinc, while black and purple
rices are especially high in protein, fat and crude fiber. Red, black and
purple rice get their color from anthoncyanin pigments, which are known to
have free-radical-scavenging and antioxidant capacities, as well as other
The calorie content of 1
cup of cooked rice varies from a high of 241.8 kcals for medium-or short-grain
white rice, to 218.4 kcals for medium-grain brown rice, 216.5 kcals
for long-grain brown rice, 205.4 kcals for regular long-grain white rice,
to a low of 165.6 kcals for ‘wild rice’.