Grains used as food

We in India, export Best Quality Rice and wheat. Rice is an excellent source of energy, especially energy-givingcarbohydrates, which are used in the body for brain performance,physical activity, bodily functions and everyday growth and repair.Rice is low in fat and cholesterol free. Today, there is barely enough rice for everyone. And in some places,because of political and economic turmoil, there is not enoughand people are going hungry.If we do not begin to respond to todays cries for help, Asias futurewill be bleak. Growing more and more rice from less and less land, however, may simply notbe sustainable. Chemical pesticides are already polluting the lakes, rivers,and groundwater. Genetic biodiversity is eroding, salinity is encroachingfarther inland, and there is less water for irrigation. Air and water pollutionare already problems in many places. Both white and brown varieties of rice contain essential vitamins and minerals, including B-group vitamins (e.g. thiamin, niacin) zinc and phosphorus. Brown rice contains more nutrients and fibre than white rice since it retains the bran and germ, where many of the vitamins and minerals are found. The bran layer of brown rice provides valuable dietary fibre. One cup (160g) of cooked brown rice contains around 2.4g of dietary fibre, which equates to 8% of an average mans daily fibre needs and 9.6% of an average womans daily fibre needs.Rice is gluten free and the most non-allergenic of all grains. To retain nutrients, do not rinse rice under water before or after cooking. Brown rice contains natural oils in the bran, so it has a shorter shelf life than white rice.  Its best to refrigerate or freeze brown rice to extend its shelf life.

We in India, export Best Quality Rice and wheat. Rice is an excellent source of energy, especially energy-giving carbohydrates,