rice, grain, crops

タイトルまたは説明

Rice mainly contains water, carbohydrates, protein, lipids, minerals, and vitamins.
Water is an important chemical component of rice, which has a significant impact on its physiology and is closely related to its storage and processing. The moisture content of rice is around *4%.
Carbohydrates (including starch, cellulose, hemicellulose, and soluble sugars) are the main components of rice, accounting for about *5% of rice, with starch being the most abundant. Starch is mainly divided into two types: linear starch and branched starch. Branched starch is the main component of rice starch, with glutinous rice containing only 1% *2% amylose and japonica and indica rice containing about 8% **8% amylose.
Protein is an important material basis for the formation of life and plays an extremely important role in the nutrition of the human body and organisms. The protein content of rice is generally 8% **0%. Gluten is the main protein in brown rice (accounting for 2/**4/5 of the protein), and its distribution pattern is that the central part of the rice grain has the highest content, and the content decreases towards the outer layer.
Lipids (including fat and lipids), fat is composed of glycerol and fatty acids. The main function of fat in biology is to provide heat, while lipids play a major role in regulating metabolism, including substances such as wax, phospholipids, and sterols. The fat content of rice is about 2%, and wax mainly exists in the skin fat (rice bran oil), with a content of 3% *9% of rice bran oil. Phospholipids account for 3% **2% of full fat rice.
Minerals and vitamins vary mainly due to differences in soil composition and species during production.