Botanical Name: Oryza sativa L.
Tamil Name: நெல் – Nel
Hindi Name: धान – dhann
Malayalam Name: നെല്ല് – nell
Telugu Name: వరి – vari
Rough rice is known as paddy rice which is the whole rice grain with the hulls about 20% of the grain. It is a coarser millet than the brown rice that is nothing but the rice grain without the hulls. But it still contains the bran, or polished rice, which is the rice without the bran.
Paddy rice is used for animal feeding than other grains, as it is often more expensive and less available. Also, it has a lower nutritional value due to its higher fiber content. However, the overall decline in per capita rice consumption, especially in the middle and high-income. Asian countries like Korea and Japan, during the latter decades of the 20th century, has led to a renewed interest in the utilization of rice grain as a livestock feed.
The origin of Rice is from Asia where the people harvesting this millet since 6500 BC. Now, it is a common and highly consumed food of tropical and subtropical regions.
In Australia, rice grows in 35 degrees S and in China 53 degrees N. The average temperature for the growing condition is between 20 and 30 degrees Celcius.
Most varieties of rice should be planted in stagnant water with a need for 200mm rainfall per month. Some other varieties of rice require 750mm rainfall with a 3 to 4 months period.
Paddy is rich in magnesium which is the structural component of bones so by eating the rice you can get several benefits including proper nerve conduction and muscle contraction. It contains proteins that help for the development of muscles, bones, and nerves.
It contains resistant starch which helps for the production of fatty acids that helps the colon stay healthy. Fatty acids are the preventive agent against the risk of colorectal cancer.
Consuming whole grains, including brown rice, can help against the risk of cardiovascular disease.
It provides a lot of energy in the form of carbohydrates so those who are looking for the best diet to increase the stamina just go for this option. Many prefer white rice over brown for its high-carb, low-fiber profile.
Paddy is a gluten-free grain and so it is useful for people with celiac disease and non-celiac sensitivity.