Together with the other two major cereal crops wheat and maize, rice has a very long history of improvement through selection and breeding by farmers and breeders.
Although being the most important carbohydrate supply for the population subsisting on rice-based diet, polished rice grains contain 7 to 10% of easily digestible proteins closely associated with starch granules.
Carbohydrate or rice us predominantly starch, with small portions of pentosans, hemicellulos, and sugars. Rice starch comprises about 85-90 percent of rice solids.
Rice starch comprises about 85-90 percent of rice solids. As in most starches, both of the major components (amylose and amylopectin) occur generally in rice starch.
Starch is concentrated in the endosperm fraction of the rice kernel and accounts for approximately 90% of the total milled rice dry weight.
Carbohydrate in rice
