Health

The foods that schools wanted exempt from whole-grain rule

The Trump administration recently rolled back a rule that said foods like bread and pasta have to be made with whole grains. Before the rule was relaxed, schools needed temporary waivers to serve foods like white rice, which ...

Health

Healthy cooking on a budget

(HealthDay)—Cooking healthy at home is one of the best things you can do for yourself and your family. And your budget doesn't have to take a hit when you stock up on this list of good-for-you foods.

Health

Cooking with whole grains

(HealthDay)—When it comes to getting the best taste and the greatest nutritional value from grains, keep it whole grain.

Health

Roasted root veggies make a hearty winter soup

(HealthDay)—Dense root vegetables such as sweet potatoes and parsnips benefit from roasting. They sweeten as they cook, making for healthy comfort food during cold winter months.

Health

Make a healthy game plan for super bowl partying

(HealthDay)—Chips, dips, wings and other fatty and salty things—Super Bowl parties can be a challenge for people with diabetes, high blood pressure or high cholesterol, an expert warns.

Health

Make nice with rice to boost your diet

(HealthDay)—If you love rice, you might be wondering how you can make it part of healthy meals. Whether you're trying to drop pounds or stay at a healthy weight, some adjustments will let you keep it on the menu.

page 1 from 8

Rice

Rice is the seed of the monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in tropical Latin America, the West Indies, East, South and Southeast Asia. It is the grain with the second highest worldwide production, after maize ("corn").. Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In early 2008, some governments and retailers began rationing supplies of the grain due to fears of a global rice shortage.

The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.

Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 20 years. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. The grass has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is very labor-intensive to cultivate and requires plenty of water for cultivation. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While with rice growing and cultivation the flooding is not mandatory, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil.

This text uses material from Wikipedia, licensed under CC BY-SA