Educational video

Rice is one of the five fundamental food-stuff for mankind and is the main plant cultivated on earth.
It belongs to the species of Graminae, of the single-cotyledon group and its scientific name is Oryza Sativa. The grain of rice, upon collection, has a multi-layer covering, whose colour goes from brown to yellow and contains many substances.

The dimension of the grain (first of all its length) determines the variety of rice which is classed into: common, semi-refined, refined and super-refined. From the point of view of nutrition, rice concentrates many essential substances.
It assures the right proportion of noble proteins which are rich in essential amino acids such as Lysine, Tryptophan and Methionine, fundamental for growth, as well as vitamins PP, K and E; essential elements such as Potassium, Calcium and Phosphorus.

Proteins contained in rice are further nobler than those contained in any other cereals. It contains the 18 amino acids on which human metabolism is based and is highly assimilable.

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