103 



THE USES OF RICE. 



RICE AS A "OOD. 



^8 a food material rice is Dutritious and easily digestable. In com- 

 parison with other grains it is poor in protein (albuminoids) and fat, 

 and correspondingly rich in non-nitrogenous substances (carbohydrates). 



RESULT OF ANALYSES. 



Analyses show that 100 pounds of rice contains 87.6 pounds of total 

 nutriment, consisting of 7.4 pounds protein, 4 pound fat, and 79.4 

 pourds carbohydrates. In comparison with this 100 pounds of wheat 

 flour contains 87.5 pounds of total nutriment, consisting of 11 pounds 

 protein, 1.1 pounds fat, and 74.9 pounds carbohydrates. ^ 



The relative food values of rice and wheat, based sofely on the amount 

 of albuminoids they ccntain, are in the proportion of 10 to 19 ; based on 

 the value of toti l nutritive material, the proportion is 87 to 82.54. The 

 ease with which the deficiency of albuminoids and fats can be supplied 

 from legumes and the almost absolute certainty of producing a crop 



every year are the principal reasons why rice is the staple food in many 



densely populated countries. 



It is claimed that boiled rice is digestible in one hour, and hence is 



an admirable food for the last meal of the day. Rice should be at least 



three months old before it is used for food, 



A SUBSTITUTE FOR POTATOES. 



In rice-producing countries rice is used in the daily foods as a substi- 

 tute for Irish potatoes and wheat bread. At every meal in oriental 

 lands rice is the principal food. It is eaten alone with a little dried fish 

 for seasoning, In well-to-do families bits of preserve! ginger, beiwis 

 boiled and preserved, with sauce, mushrooms, barley cake, aud sweet a 

 are used as relishes with the rice. There is also generally a vegetable 

 or fish soup with which boiled rice is eaten. In the rice districts of the 

 United States rice is used in place of the Irish potato. Dyspeptics 

 will find great relief in substituting boiled rice for potatoes. Rice pol- 

 ish, or flour, which is now ssold at the raills at one-half to three-fourtl s 

 of a cent per pound for cattle food, will when appreciated, be in demand 

 for human food. It contains 10.95 per cent of protein, in comparison 

 with 7.4 per cent for the clean rice. 



BY-PRODUCTS OF RICE CULTURE. 



STRAW. 



Eice straw is worth preserving. As a fodder for stock its value is 

 about equal to good southern prairie hay. Rice straw contains 4.72 

 per cent crude protein, 32 21 per cent carbohydrates, and 1.87 per cent 

 fats. The sweetness and excellent flavor of well-preserved rice straw 

 adds very materially to its practical feeding value, because stock will 

 consume lar^e quantities of it. Digestion experiments have not be n 

 made with the straw or any of the by-products of rice milling. Rice 

 bran contains 12.1 per cent protein, 8.8 per cent fat, and 59.4 per c nt 

 fibre and carbohydrates; rice hulls, 3.6 per cent protein, 0.7 per cent 

 fat, 35.7 per cent fibre, and 38,6 per cent other carbohydrates ; and rit'& 



^Fourth Ann. Rept. Conn. Storrs Agric. Exp. Station, 1891. 



