Golden rice is genetically modified rice,that is rich in vitamin A.This rice contains the element,beta-carotene,which is converted in the body into vitamin A.Therefore on eating golden rice,your body acquires more vitamin A.

Beta-carotene,is responsible for the orange color in carrits and is the reason why this genetically modified rice is golden in colour.For the golden rice to make Beta-carotene,3 new genes are incoorporated in its genetic make-up;2 from daffodils and the third from a bacterium.

This rice is particularly useful among the poor individuals in underdeveloped countries.These people eat diets lacking in essential vitamins,hence causing deficiency which may lead to development of night-blindness.This is especially true in areas of Asia,where, rice has been called the “bread of Asia”. Most of the world’s rice production, some 500 million metric tones a year, is produced in tropical regions of the Far East; China, India, Bangladesh and Indonesia. Rice is eaten every day in these countries; a meal without this grain is unthinkable.

Characteristics and functions of rice in the diet.
In spite of the popularity of rice dishes, it is the least nutritious of all grains, especially if it is refined.
Proteins: Rice’s protein is the least of any grain. No variety contains more than 7%.This is less than oats’16.9% or wheat13.7%
Rice protein is deficient in lysine and tryptophan, two essential amino acids.However, combining rice with legumes, which tend to have an excess of these substances solves, this problem. Rice and lentils for example, provides the body with the necessary amino acids to produce a complete protein. Soy or cow’s milk proteins also combine well with rice.

Fats: White rice contains virtually no fats and the bulk that it does have is concentrated in the bran and the germ. Whole grain rice contains 2.7% fats, considerably less than oats (6.9%) or maize (4.3%).Although they are rare, rice’s fatty acids are unsaturated and of great biological value.

Carbohydrates: These constitute 80% of the weight of a grain of rice. Virtually all of these carbohydrates are in the form of starch.

Vitamins: Like other grains, rice lacks vitamins A(except for the newly developed GM rice) and C.Whole grain rice contains significant amounts of vitamins B1 and E.However,white rice contains very little of these vitamins.
It is best to eat whole grain or parboiled rice, which contains greater amounts of vitamin B1 in addition to B2, B6 and niacin.

Minerals: Rice is among the foods lowest in Sodium as a mineral. This makes it particularly appropriate for those with hypertension or cardiovascular conditions.
Whole grain rice, as well as white rice, contains other minerals such as potassium, calcium, magnesium and iron although in relatively small amounts.

Nutritionally, rice may be summarized as a light food that is easy to digest and produces a feeling of satiety.However; white rice (refined) should not constitute the basis of the diet since it lacks many vitamins and minerals.
In any case, rice, whether white or whole, must be combined with other foods such as legumes, vegetables or milk to increase its nutritional capacity.

Rice is particularly useful in the following cases;
1.Diarrhea: Rice boiled with a little oil and salt is, one of the first solid foods after a case of diarrhea of any cause. Its ease of digestion, together with its mild astringent actions, makes rice an exceptional food for restoration of the intestinal mucosa after colitis or gastroenteritis.

2.Hypertension; Because rice is a very low sodium food, it is very useful in cases of hypertension. Sodium is a mineral with a great capacity for fluid retention (as occurs with common salt, sodium chloride).Excess sodium intake causes the body to retain fluid (edema) and increases blood volume. This causes an increase in blood pressure. The more sodium or salt taken in, the higher the risk of hypertension.

3.Cardiac disease: When the heart does not perform its function (cardiac failure), fluids accumulate in the tissues and the kidneys do not eliminate sufficient urine. This situation is worsened by the consumption of sodium-rich foods, which retain even more fluid and produce more edema. Because of this, in case of cardiac failure, a low-sodium diet is required. Rice is an ideal food in this case. The fact that rice has practically no fat makes it even more beneficial in cases of coronary disease.

4.High Cholesteral:Whole grain rice prevents the absorption of biliary acids in the intestine because of its fiber content. These acids are the raw material used in the liver to produce cholesterol. Since rice contains virtually no fat, and naturally, no cholesterol, eating it in whole-grain form has beneficial effect of lowering blood cholesterol level.

5.Excess uric acid: Because of its very low protein content and its alkalizing effect, rice is highly recommended in cases of excess uric acid in the blood, which may manifest as gout or arthritis.Naturally,it may be eaten either alone or with other plant-based foods.

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