Abstract
Rice is food consumed regularly and is vital for the food security of over half the world’s population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes (Mt) by 2030. Rice contains a significant number of calories and a wide variety of essential vitamins, minerals, and other nutritional values. Its nutrients are superior to those found in maize, wheat, and potatoes. It is also recognised as a great source of vitamin E and B5 as well as carbohydrates, thiamine, calcium, folate, and iron. Phytic acid and phenols are among the phenolic compounds found in rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol. These compounds have been positively linked to antioxidant properties and have been shown to help prevent cardiovascular disease and diabetes. This review examines recent global rice production, selected varieties, consumption, ending stocks, and the composition of rice grains and their nutritional values. This review also includes a new method of paddy storage, drying, and grading of rice. Finally, the environmental impacts concerning rice cultivation are discussed, along with the obstacles that must be overcome and the current policy directions of rice-producing countries.
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Claims 7
Claim · model-written summary
Global rice production is projected to rise by 58 to 567 million tonnes by 2030.
- Taxon
- Rice
Oryza sativae0 - Outcome
- Rice productione0
- Direction
- risee0
- Value
- 58 to 567 million tonnes (Mt)e0
- Qualifier
- by 2030e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice production on a global scale is predicted to rise by 58 to 567 million tonnes (Mt) by 2030.”
Claim · model-written summary
Rice contains calories and diverse nutrients.
- Taxon
- RiceOryza sativae0
- Outcome
- calories and a wide variety of essential vitamins, minerals, and other nutritional valuese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice contains a significant number of calories and a wide variety of essential vitamins, minerals, and other nutritional values.”
Claim · model-written summary
Rice nutrients are described as superior to those of maize, wheat, and potatoes.
- Taxon
- RiceOryza sativat0
- Outcome
- nutrientse0
- Direction
- superiore0
- Comparator
- maize, wheat, and potatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Its nutrients are superior to those found in maize, wheat, and potatoes.”
t0“Rice for Food Security”
Claim · model-written summary
Rice is a source of vitamin E, B5, carbohydrates, thiamine, calcium, folate and iron.
- Taxon
- RiceOryza sativat0
- Outcome
- vitamin E and B5 as well as carbohydrates, thiamine, calcium, folate, and irone0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It is also recognised as a great source of vitamin E and B5 as well as carbohydrates, thiamine, calcium, folate, and iron.”
t0“Rice for Food Security”
Claim · model-written summary
Rice contains the listed phenolic and other compounds.
- Taxon
- riceOryza sativae0
- Outcome
- Phytic acid and phenolse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Phytic acid and phenols are among the phenolic compounds found in rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol.”
Claim · model-written summary
Rice also contains sterols, flavonoids and terpenoids.
- Taxon
- riceOryza sativae0
- Outcome
- sterols, flavonoids, terpenoidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol.”
Claim · model-written summary
Rice also contains anthocyanins, tocopherols, tocotrienols and oryzanol.
- Taxon
- riceOryza sativae0
- Outcome
- anthocyanins, tocopherols, tocotrienols, and oryzanole0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol.”