Cultivation of Rice -for All Agriculture Exams IBPS ADO, RAEO, JRF, SRF

This exam facts are from famous book: Handbook of Agriculture published by I C A R

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Nutritional Importance of Rice

• Botanical name of rice or asian rice is Oryza sativa. (IBPS AFO 2021)
• Rice is the staple food of more than 60 percent of the world's population. 
• It is the staple food of most of the people of South-Eastern Asia.(This is asked in Rajasthan Agriculture Officer Exam 2017)
• Rice cropshave the largest area under cultivation in India. (IBPS AFO 2018)
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• Rice is primarily a high-energy or high calorie food.
• The protein content of milled rice is usually 6 to 7 percent. (This is asked in ICAR J R F 2018)
• The fat content of rice is low (2.0 to 2.5 per cent).
• Much of the fat content of rice is lost during milling. 
• Milled rice loses valuable proteins, vitamins and minerals in the milling process
• The protein content (Oryzein) of milled rice is usually 6 to 7 percent. 
• Much of the loss of nutrients can be avoided through the parboiling process. 
• Parboiled rice has poor nutrients.
• Polished rice lacks Vitamin B1 which leads to beri-beri disease in humans.(This is asked in ICAR S R F 2020)
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• Polished rice has a better market price.
• Golden Rice supplies more vitamin A.
• 'Golden Rice' is a variety of rice engineered to produce carotene (pro-vitamin A) to help combat vitamin A deficiency. (This is asked in M P Agriculture Development Officer Exam 2018)
• Rice grain is deficient in lysine.  (IBPS AFO 2012)

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