Rice is the staple food of more than half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 8 countries in Africa, and 9 countries in North and South America. Rice provides 20% of the world's dietary energy supply, while wheat supplies 19% and maize (corn) 5%. Cooked, unenriched, white, long-grained rice is composed of 68% water, 28% carbohydrates, 3% protein, and negligible fat (table). In a 100 g serving, it gives 130 calories and contains no micronutrients in significant amounts (rice is a rich source of vitamins and minerals), with all less than 10% of the Daily Value (DV). Cooked, white, short-grained rice also provides 130 calories and contains moderate amounts of the B vitamins, iron, and manganese (10 to 17% DV) per 100 g amount.

A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on many factors. It depends on the variety of rice, such as white, brown, red, and black (or purple) varieties having different prevalence across different regions. It also depends on nutrient quality of the environment, such as soil rice, is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.

لFor normal peoples and due to the high number of population in the world ,rice is considered the cheap and rich food that fulfil the need for millions.

For human nutrition, rice is an important cereal, wheat as well. Quality depends on several factors, e.g. cultivar, environment, agronomic practices, processing practices etc

“Cereals are still by far the world's most important sources of food, both for direct human consumption and indirectly, as inputs to livestock production” http://www.fao.org/3/y3557e/y3557e08.htm

Dear Roberto,thankyou for your reply ,infact rice is good as:

1-to fill the need for energy to body

2-good source of protein

3-good source of vitamins

4-cheap and widely available ,that can feed millions.