Insights in Nutrition and Metabolism

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Insights in Nutrition and Metabolism 44 7897 074717

Rice Nutrition

Rice is primarily composed of carbohydrates, which makes up almost 80% of its total dry weight.

Most of the carbohydrate in rice is starch. Starch is the most common form of carbohydrate in foods.

Starch is made up of long chains of glucose called amylose and amylopectin. Different types of rice have varying amounts of these compounds, which affects the texture of the rice:

Basmati rice is rich in amylose, meaning it does not stick together after cooking. Sticky rice, or glutinous rice, is low in amylose and high in amylopectin, making it sticky after cooking. This makes it ideal for risottos, rice pudding, and eating with chopsticks.

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