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Black rice and its growing environments

Views: 0     Author: Site Editor     Publish Time: 2023-02-17      Origin: Site

Black rice,also known as purple rice or purple rice,is a family of rice types of rice varieties,some of which are glutinous.There are several types of black rice available today.These include Indonesian black rice,Philippine heirloom balatinaw black rice and pirurutong black sticky rice,and Thai jasmine black rice.Black rice is known as chak-hao in Manipur, India.In Bangladesh, it is known as kalo dhaner chaal (black rice) and is used in polao or rice desserts.The bran (outermost layer) of black rice contains one of the highest levels of anthocyanins found in foods.This grain has a fiber content similar to brown rice and, like brown rice, has a mild, nutty flavor.Black rice is a deep black color that often turns a dark purple color when cooked. Its deep purple color is mainly due to its anthocyanin content,which weighs more than other colored grains.Suitable for making porridge,dessert,Chinese traditional black rice cake,bread,noodles.

Dishes Black rice

In Arabic cuisine,rice is an ingredient in many soups and dishes,including fish,poultry,and other types of meat.It is used for stuffing vegetables or wrapped in grape leaves (dolma).When mixed with milk, sugar and honey,it is used to make desserts.In some regions, such as Tabaristan,bread is made from rice flour.Rice can be made into porridge (also known as rice porridge or rice porridge) by adding more water than usual so that the cooked rice becomes saturated with water,usually to the point of breaking down.Porridge is a common breakfast food and a traditional food for sick people.

Nutrition

Rice is the staple food of more than half of the world's population.It is the main source of dietary energy in 17 countries in the Asia-Pacific region,9 countries in North and South America, and 8 countries in Africa.Rice provides 20% of the world's dietary energy supply, while wheat provides 19% and maize (maize) 5%.Cooked unenriched long-grain white rice consists of 68% water, 28% carbohydrates, 3% protein, and 1% fat (table). A 100 g (3+1⁄2 oz) reference serving provides 540 kJ (130 kcal) of food energy, no macronutrients, all less than 10% of the Daily Value (DV) ( Table). Cooked short-grain white rice provides the same food energy and contains moderate amounts of B vitamins, iron and manganese (10–17% DV) per 100 g serving.A detailed analysis of the nutritional content of rice shows that the nutritional value of rice varies depending on a number of factors.It depends on the rice strain, for example white, brown, red and black (or purple) varieties are popular in different parts of the world.It also depends on the nutritional quality of the soil where the rice is grown, whether and how the rice has been polished or processed, how it has been enriched, and how it has been prepared before consumption.The 2018 World Health Organization (WHO) guidelines suggest that fortifying rice to reduce malnutrition may involve different micronutrient strategies, including iron alone, iron with zinc,vitamin A and folic acid, or iron with other B-complex vitamins such as thiamine vitamins,niacin, vitamin B6 and pantothenic acid.A systematic review of clinical studies on the efficacy of rice fortification showed that the main effect of this strategy was to reduce the risk of iron deficiency by 35% and improve blood hemoglobin levels.The guideline makes one major recommendation: "Iron-fortified rice is recommended as a public health strategy to improve iron status in populations in settings where rice is a staple food."Rice grown experimentally under elevated carbon dioxide levels, similar to the human-induced 2100 projections, was lower in iron, zinc and protein, and lower in thiamine, riboflavin, folic acid and pantothenic acid.The table below shows the nutrient content of raw rice and other major staple foods, on a dry weight basis, to account for their varying moisture content.

Rice-growing environments

Rice growth and production are affected by the following factors: environment, soil properties, biological conditions and cultural practices.Environmental factors include rainfall and water, temperature, photoperiod, solar radiation and, in some cases, tropical storms.Soil factors refer to the type of soil and its location in upland or lowland. Biological factors involve weeds, insects, diseases and crop varieties.Rice can be grown in different environments, depending on water availability.Generally, rice does not grow in waterlogged areas,but it can survive and grow here and survive floods.

1.Lowland,rainfed, prone to drought,favors moderate depths;prone to flooding,submersion, and flooding.

2.Lowland,irrigated,planted in rainy and dry seasons.

3.Deep water or floating rice.

4.Coastal wetlands.

5.Upland rice (also known as upland rice or Gaia rice).


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