Rice (Oryza sativa)
Oryza sativa, commonly known as Asian rice, is a grass, of the plant species most commonly referred to in English as rice. The cereal like grain is a staple food in Japan and China and many countries around the world.
The grain can be made into a flour which has many used in the food industry as a starch and thickener. From the rice bran an oil is obtained.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (rice husk). It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Bangladesh, Japan, India, and China.
Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids. A component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, it is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids. Also significant is the relatively high fractions of tocopherols and tocotrienols, together as vitamin E. Rice bran oil is also rich in other phytosterols.
Find Rice Bran Oil and Flour in the following BVO products.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.