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RICE
The origin of rice is buried in obscurity and the depths of time. Till today, we do not know when it was first discovered and domesticated and perhaps this is one fact we will never come to know. In the long and turbulent history of the human race, one of the most important developments that led to the development of civilizations was the domestication of rice, for this one single variety of grain has fed and nourished more people over a longer period of time than any other crop.
Rice or Oryza Sativa (as botanists prefer to call it) is not a tropical plant but is still associated with a wet, humid climate. It is generally believed that the domestication of rice began somewhere in the Asian arc. From its place of birth, lost forever in the mists of time, the plant and its grain spread all over the world.
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| Nutritional Value |
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Energy | 1,527 kJ (365 kcal) |
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Carbohydrates | 80 g |
Sugars | 0.12 g |
Dietary fiber | 1.3 g |
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Fat | 0.66 g |
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Protein | 7.13 g |
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Vitamins |
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Thiamine (B1) | (6%) 0.0701 mg |
Riboflavin (B2) | (1%) 0.0149 mg |
Niacin (B3) | (11%) 1.62 mg |
Pantothenic acid (B5) | (20%) 1.014 mg |
Vitamin B6 | (13%) 0.164 mg |
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Trace metals |
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Calcium | (3%) 28 mg |
Iron | (6%) 0.80 mg |
Magnesium | (7%) 25 mg |
Manganese | (52%) 1.088 mg |
Phosphorus | (16%) 115 mg |
Potassium | (2%) 115 mg |
Zinc | (11%) 1.09 mg |
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Other constituents |
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Water | 11.61 g |
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