Rice

Rice Sowing: description, properties and application

Rice is one of the most common crops in the world and is the main source of carbohydrates and food energy for millions of people. Rice sativa, whose scientific name is Oriza sativa, is one of the most common varieties of rice and is widely used in cooking, as well as in medicine and cosmetology.

Botanical description
Rice sativum belongs to the grass family (Poaceae) and is a herbaceous plant reaching a height of up to 1 meter. The root system of rice is branched and is located at a depth of up to 50 cm. Rice leaves are long and narrow, with a rib in the middle. Rice flowers are collected in panicle inflorescences located at the top of the stem.

There are many varieties of seed rice in the world, which differ in grain color, size, shape and other characteristics. Rice Rice refers to white rice and is widely cultivated in tropical and subtropical countries including India, China, Indonesia, Brazil and others.

Active ingredients
The main active ingredient in rice is starch, which makes up about 90% of its mass. Starch is a complex carbohydrate that is a source of energy for the human body. In addition, rice contains small amounts of protein, fat, fiber, vitamins and minerals.

Application
Rice starch is widely used in medicine and cosmetology due to its skin softening and soothing properties. It is often used to make powders and enemas, and as an ingredient in cosmetics such as masks and scrubs.

In cooking, Seed rice is one of the most common varieties of rice and is widely used in various dishes, such as sushi, rolls, pilaf, curri and others. Rice is the basis of many dishes in Asian cuisine and is a necessary ingredient when preparing rice dishes.

In conclusion, Rice is an important crop in global agriculture and is widely used in various fields including cooking, medicine and cosmetology. Its unique properties and rich composition make it an essential product in human nutrition and health.