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Description
Whereas brown rice contains all of the ingredients of a healthy cereal, white rice, without the nutrients of rice germ and rice bran, is a standard in industrialized countries for commercial offerings. The former Beri-Beri disease was related to the stripping off of all ingredients of the bran, however the impact of aflatoxins and other mycotoxins contributed to the problem.
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In several country, rice is used as daily consumption.
Two species of rice were domesticated, Asian rice (Oryza sativa) and African rice (Oryza glaberrima). According to Londo and Chiang, Oryza sativa appears to have been domesticated from wild (Asian) rice, Oryza rufipogon around the foothills of the Himalayas, with Oryza sativa var. indica on the Indian side and Oryza sativa var. japonica on the Chinese and Japanese side. The different histories have led to different ecological niches for the two main types of rice. Indica are mainly lowland rices, grown mostly submerged, throughout tropical Asia, while japonica are usually cultivated in dry fields, in temperate East Asia, upland areas of Southeast Asia and high elevations in South Asia. Current genetic analysis suggests that Oryza sativa would be best divided into five groups, labeled indica, aus, aromatic, temperate japonica and tropical japonica. The same analysis suggests that indica and aus are closely related, as are tropical japonica, temperate japonica and aromatic. Further analysis of the genetic material of various types of rice indicates that japonica was the first cultivar to emerge, followed by the indica, aus, and aromatic groups, whose genome did show significant differences in age. Within the japonica group, there is some genetic evidence that temperate japonica is derived from tropical japonica.
Until now, there is no known toxicity of rice.
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