The goodness of rice
Nutritional content of rice
The nutritional composition of rice is influenced by genetic and environmental factors. Rice is easy to digest. It is low in fat, low in cholesterol and high in starch. Starch makes up 72-75% of the carbohydrate component of rice. Starch is a carbohydrate made of many glucose molecules, and it is the form in which all plants store their energy. Starch is found in high amounts in potatoes, rice, wheat and maize.
Starch is made of 2 types of molecules - amylose and amylopectin. Amylose is a polysaccharide made of many tightly packed glucose molecules, and hence is more resistant to digestion. Longer and superior grains of rice have more of amylase.
Amylopectin is a more soluable polysaccharide made of many branched polymers of glucose. Glutinous rice, or medium-grain rice, consists almost entirely of amylopectin and is therefore more sticky.
Longer rice is used in making biryanis and pulaos, while medium grain rice is used in making rice pudding like kheer, dosa, idli, and snacks like murka etc.