Agricultural Reviews, volume 32 issue 3 (september 2011) : 222- 227
RICE - A NOVEL FOOD WITH MEDICINAL VALUE
K. Amudha1, N. Sakthivel, M. Mohamed Yassin
1Agricultural Research Station,
TNAU, Bhavanisagar – 638 45, India
Chief Editor:
Pradeep K. Sharma
Sher-e-Kashmir Uni. of Agri. Sciences and Technology, J&K, INDIA
ABSTRACT
At present, rice is being seen under a different light – beyond its stereotype of staple food and primary source of carbohydrate or starch. Its mineral content, starch quality, glycemic index, and antioxidant activity has made rice unique among cereals. Positive qualities of high digestibility of starch, high biological value of amino acids, highcontent of essential fatty acids and selenium, and anti-hypertension effect have been confirmed scientifically. Rice has got medicinal value too. Rice-based ORS is reported to be better than glucose based ORS, and has been included in WHO (World Health Organization) recommendations. Colored rices (black and red) are rich in minerals (iron and zinc) andpolyphenols and have antioxidant properties. Traditional varieties such as basmati have a low glycemic index and are useful in reducing the incidence of life style related diseases. Rice can therefore be described as a functional food with medicinal value.
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