ched white forms, rice is a complex
carbohydrate that is naturally low in calories, is sodium-, gluten- and
cholesterol-free, has just a trace of fat, and contains no trans or
saturated fat. Due to its mild flavor, rice also complements many other
healthy foods, including vegetables, lean meat, seafood, poultry, beans and
soy foods. Rice is nutritious due to its nutrient profile, and it is also
highly-digestible and non-allergenic, and can be enjoyed by young and old
alike. Rice poses no risk for those who are sensitive to or intolerant of
gluten or other proteins commonly found in other grain-based foods.
U.S.-grown rice accounts for nearly 88 percent of the rice consumed in
America, and there is an ample supply of U.S.-grown rice for the domestic
market. Rice is grown and harvested by farmers in five south central states
and California according to the highest quality standards. The U.S.
produces short, medium and long grain rice, as well as specialty rices
including jasmine, basmati, and arborio, red aromatic and black japonica,
among others. For more information, visit http://www.usarice.com.
(1) Whole Grain Consumer Awareness Telephone Survey conducted by Opinion
Research Corporation, April 2008.
(2) Betres-Marquez S.P., Jensen H.H., and Upton J.L. (2005) Trends in rice
consumption and contribution of rice to the total diet of Americans.
Abstract presented at Texas Dietetic Association Meeting.
(3) Fulgoni III, V.L., Fulgoni, S.A., Upton, J.L., and Moon, M. (2008)
Rice consumption is associated with a greater nutrient density, lower
blood pressure, decreased body weight, smaller waist circumference and
a reduced risk for metabolic syndrome in adults. Experimental Biology
meeting abstracts [on CD-ROM], Abstract #1081.
Press Contacts for the USA Rice Federation:
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