Rice Nutrition

Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of factors likewise sunlight, sufficient water etc. It also depends on the strain of rice, that is between white, brown, black, red and purple varieties of rice – each prevalent in different parts of the world. It also depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption. Comparative nutrition studies on red, black and white varieties of rice suggest that pigments in red and black rice varieties may offer nutritional benefits. Red or black rice consumption was found to reduce or retard the progression of atherosclerotic plaque development, induced by dietary cholesterol, in mammals. White rice consumption offered no similar benefits, and the study claims this to be due to absent antioxidants in red and black varieties of rice. Journal impact factor is an index or a criteria devised by Eugene Garfield to categorize journals based on their citations. Impact factor is considered as a putative marker to indicate the journal quality. But the recent policies being adopted to improve the impact factor is becoming a topic of controversies today. This current scenario questions the reliability of impact factor. The citation index cannot be considered to determine the scientific quality of an article because the technicalities are not considering the scientific quality. Knowing or reading an article is not enough to determine their quality validating the content and approving the findings and revalidating the facts is vital in scientific research.

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Last date updated on September, 2024