Talk:Rice

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Former good article Rice was one of the good articles, but it has been removed from the list. There are suggestions below for improving the article to meet the good article criteria. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake.
Article milestones
Date Process Result
April 18, 2006 Good article nominee Listed
November 27, 2007 Good article reassessment Delisted
Current status: Delisted good article
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Prolonged chewing of rice to give full nutritional benefit?[edit]

Could not find anything about this in the article currently.

I heard in a film (Empire of the Sun (film)) that rice needs to be chewed a specific number of times for full nutritional benefit. I know the film is not a reliable source, but I was wondering if anyone knew if this film was referencing some actual evidence.

In another textbook (I think it was either this, [1] or this [2] ... but can't remember and no longer have print access to them), that chewing has no effect on digestion efficiency. Hard to believe, but it was citing experiments where food was cut into rough chunks and swallowed whole, and there was no demonstrable health difference between these people and people who were chewing their food even after an extended period of this eating behavior. I forget the details, which is annoying. Also, this was taking about food generally not specifically rice.

So Q for the article's authors, should people be chewing rice for longer or not bothering at all?

Sugarcane is not a grain[edit]

The lead section of the article states that "It is the grain with the third-highest worldwide production, after sugarcane and maize, according to data of FAOSTAT 2012." Sugarcane is not a grain and the reference given to FAOSTAT http://faostat.fao.org/site/339/default.aspx refers to agricultural commodities, therefore I think the word "grain" should be replaced with "agricultural commodity". It might also be helpful to clarify that rice has the third-highest worldwide production in terms of quantity (rather than value).

Nutrients[edit]

The nutrient sections compares 100g portions fresh and uncooked basis. As a result 100g of potato containing 79% water are compared with 100g of rice containing only 12% water. Obviously the rice will look much much more nutricious. However, after cooking the moisture content of rice is also about 50-60% [1], and that is the relevant comparison...it is not reasonable to expect someone to replace his 100g potato diet with 100g of uncooked rice.

I suggest to base the nutrient content on "dry basis" or "oven dry basis", i.e. the crop are all compared based on their non water composition. 182.23.53.226 (talk) 08:01, 7 April 2015 (UTC)


Typo?[edit]

African rice helped Africa conquer its famine of 1203 THe list of famines does not mention a famne in the year 1203. Is this some sort of typo? Paul, in Saudi (talk) 11:19, 11 June 2015 (UTC)

  1. ^ http://www.sagevfoods.com/MainPages/Rice101/Cooking.htm