As one of the world’s most widely consumed foods, rice plays a significant role in many diets around the globe. It is a great source of energy. This is because the milling process that produces white rice removes the fat, as well as the more nutrient-rich bran layers. Parboiled rice, brown rice and bio-fortified rice (for example high-zinc rice) are more nutritious compared to white rice.
The popularity of rice presents an opportunity to fill the nutrient gap in rice-eating populations worldwide by increasing the nutritional value of rice. A wide variety of vitamins, minerals and other nutrients such as amino acids and fibers can be added post-harvest to effectively address malnutrition.