Rice has been found to be very easy to digest. It is low in fat, low in cholesterol, high
in starch, and has a high nutritional content.
Rice is also an excellent source of energy. It is comprised of 77.5% carbohydrate.
being fat. Like other cereals, the carbohydrate in rice is mainly in the form of starch –
a complex carbohydrate, and like other cereals the starches occur in granules in the
endosperm. Starch exists as either amylose or amylopectin and comprises units of
glucose (a simple sugar) linked together in very large numbers.
During digestion, these links are broken and the resulting glucose is absorbed into
the body. Amylopectin contains branches and is less resistant to digestion whereas
amylose is a straight chain molecule and harder for the digestive system to break up.
This means that rice varieties with a greater proportion of starch in the form of
amylose tend to have a lower glycaemic index.
Rice also contains a range of important nutrients, including B and E vitamins; protein;
and minerals –especially potassium which helps the body reduce toxins. Rice can
contribute significantly to vitamin and mineral intake, although the contribution to
micronutrient intake will depend on the proportion of germ, bran and endosperm
consumed (ie the balance between brown and white rice)