World food prices appear to be on the rise, almost to the point where people the world over are beginning to see for themselves the consequences of global warming. With populations booming in most Asian countries, particularly heavily populated ones like China, Japan, India and Indonesia, find that these rising food prices are affecting one of the worlds’ most basic yet stable food commodities - rice.
The old saying that bread (largely made from wheat and similar grains) is “the staff of life” no longer appears to be the case, as rice, Asia’s most commonly eaten food, is gaining in popularity. This fact is not really surprising as some of Asia’s most heavily populated countries depend heavily on the starchy grain which contains not only a good percentage of needed carbohydrates but essential vitamins as well. Rice has been a food staple in China and other Asian countries for thousands of years; and out of the world’s 6.5 billion inhabitants, rice is a vital food grain for at least 3 billion human beings.
Rice is relatively easy to grow and can be cultivated in marshy or swampy regions where other food grains are scarce. An average grain of brown rice (rice which still has the rice germ and bran hull) contains 78% carbohydrates, Vitamins B and E, proteins, and minerals such as potassium. Although people living in North America and Europe tend to eat the bleached white rice, which has less food value, more and more people are opting out for whole grain rice, found in better quality supermarkets and whole food stores. A 200 gram serving of cooked, brown rice contains 282 calories, 1.6 gm of dietary fiber, 1 mg of iron, 220 mg of magnesium, 198 mg of potassium, 0.3 mg of vitamin B1, 0.4 mg of vitamin B2, and 1.4 mg of zinc.
The most popular types of rice are long grain, Persian style, Basmati (popular in countries like India) and round, which is the basis for most Sushi recipes. Recent world weather fluctuations has resulted in severe damage to many Asian rice crops which is causing chromic to severe rice shortages in countries where inhabitants depend heavily on successful annual rice crops to ward off starvation. Rice shortages in Asian countries are also finding their way their way to Western countries, where rice has also become an important part of many peoples daily diet due to its easy digestibility and nutritional benefits.
Much emphasis has recently been placed on foods having a high GI or Glycemix Index. Foods with high GI indexes put weight on people faster and are high in glucose. White rice has a high GI or Glycemic Index and is therefore less healthier than brown varieties which have a much lower GI index.
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