rice
thumb|upright=1.35|Rice plant (Oryza sativa) with branched [[panicles containing many grains on each stem]] thumb|upright=1.35|Rice grains of different Variety (botany)|varieties at the [[International Rice Research Institute (IRRI)]]
AI overview
Rice is a grass plant that produces grains on branched stems, with many varieties cultivated around the world. It matters because it is a major food crop, as evidenced by the significant research and collection of different rice varieties at international agricultural institutions.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Nutritional value.name
- Cooked white rice, medium-grain, unenriched
- Nutritional value.water
- 69 g
- Nutritional value.kJ
- 544
- Nutritional value.protein
- 2.4 g
- Nutritional value.fat
- 0.2 g
- Nutritional value.carbs
- 28.6 g
- Nutritional value.calcium_mg
- 3
- Nutritional value.iron_mg
- 0.2
- Nutritional value.magnesium_mg
- 13
- Nutritional value.phosphorus_mg
- 37
- Nutritional value.potassium_mg
- 29
- Nutritional value.sodium_mg
- 0
Article
39 sectionsContents
- Description
- Agronomy
- Growing
- Harvesting
- Evolution
- Phylogeny
- History
- Commerce
- Production
- Yield records
- Food security
- Trade
- Worldwide consumption
- Food
- Eating qualities
- Nutrition
- Golden rice
- Rice and climate change
- Greenhouse gases from rice production
- Effects of climate change on rice production
- Pests, weeds, and diseases
- Pests and weeds
- Diseases
- Pest management
- Ecotypes and cultivars
- Biotechnology
- High-yielding varieties
- Expression of human proteins
- Flood-tolerance
- Drought-tolerance
- Salt-tolerance
- Cold tolerance
- Reducing methane emissions
- C4 rice
- Model organism
- In human culture
- See also
- References
- Further reading
thumb|upright=1.35|Rice plant (Oryza sativa) with branched [[panicles containing many grains on each stem]] thumb|upright=1.35|Rice grains of different Variety (botany)|varieties at the [[International Rice Research Institute (IRRI)]]
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Cooked white rice contains 29% carbohydrate and 2% protein, with some manganese. Golden rice is a variety produced by genetic engineering to contain vitamin A.