|A natural plant derived protein that provides superior anti-oxidant properties and essential fatty acids.
Rice takes Its name to English from Greek Oryza, via Latin oriza, Italian riso and finally Old French ris (the same as present day French riz).
Domesticated rice comprises two species in the Poaceae (“true grass”) family, Oryza sativa and Oryza glaberrima. These plants are native to tropical and subtropical southern Asia and southeastern Africa. Rice provides more than one fifth of the calories consumed worldwide by humans. In 1694, rice arrived in South Carolina, probably originating from Madagascar.
Biological value is a measure of protein quality, assessed by determining the extent to which a given protein supports nitrogen retention. The most perfect protein by this standard is egg protein (biological value 100); this has been designated the reference protein by the Food and Agriculture Organization of the United Nations. Rice protein has a biological value of 86. Fish fillet protein has a biological value of 75-90. Corn protein has a biological value of 40. Generally, a biological value of 70 or above indicates acceptable quality.