Пиринач — разлика између измена
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[[Датотека:White, Brown, Red & Wild rice.jpg|300px|thumb|Смеша смеђег, белог, и црвеног -{''indica''}- пиринча, која исто тако садржи [[дивљи пиринач]], -{''Zizania''}- врсте]] |
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{{Taxobox |
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| name = Пиринач |
| name = Пиринач |
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|zivotna_forma = -{T}- (терофита) |
|zivotna_forma = -{T}- (терофита) |
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'''Пиринач''' (''рижа'' или ''ориз'') [[род (биологија)|род]] је једногодишњих [[биљке|биљака]] из породице ''-{[[Poaceae]]}-'', који представља једну од најстаријих културних биљака, пореклом из тропских и суптропских предела [[Африка|Африке]] и јужне и [[југоисточна Азија|југоисточне Азије]]. Постоје две [[врста|врсте]], са мноштвом сорти, али све захтевају топлоту и [[тло|земљиште]] потпуно засићено влагом. Служи као главна храна народима [[Азија|Азије]], а троши се доста и у другим регионима света. Пиринач се употребљава и за производњу [[алкохолно пиће|алкохолних пића]], у [[козметика|козметици]] и народној медицини (пиринчана вода). |
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'''Пиринач''' (''рижа'' или ''ориз'') [[семе]] је [[Poaceae|траве]] врсте -{''[[Oryza sativa]]''}- (Азијски пиринач) или -{''[[Oryza glaberrima]]''}- (Афрички пиринач). Ова [[житарица]] је у веома шикокој употреби широм света као [[основна храна]] за велики део људске популације, а посебно у Азији. То је пољопривредна роба са трећом по величини производњом у свету (пиринач, 741,5 милиона [[тона]] у 2014), након [[Шећерна трска|шећерне трске]] (1,9 милијарди тона) и [[кукуруз]]а (1,0 милијарди тона).<ref name="faostat14">{{cite web|url=http://www.fao.org/faostat/en/#data/QC |title= Crops/Regions/World list/Production Quantity (pick lists), Rice (paddy), 2014 |date=2017 |publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT) |accessdate= 11. 5. 2017}}</ref> |
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[[Датотека:Oryza sativa of Kadavoor.jpg|thumb|лево|-{''[[Oryza sativa]]''}- са малим [[Анемофилија|ветром опрашеним]] цветовима]] |
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Са становишта исхране пиринач има веома велику прехрамбену вредност. Основни састав пиринча изгледа овако: |
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С обзиром на то да се значајни делови шећерне трске и кукурузног усева користе у друге сврхе осим људске конзумације, пиринач је најважнија житарица у погледу људисе исхране и калоројског уноса. Он пружа више од петине [[Енергија хране|калорија]] које људи конзумирају широм света.<ref>Smith, Bruce D. (1998) ''The Emergence of Agriculture''. Scientific American Library, A Division of HPHLP, New York, {{ISBN|0-7167-6030-4}}.</ref> Пстоји мноштво варијетета пиринча и кулинарске преференције испољавају регионалне варијације. |
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[[Датотека:Brown rice cooked.JPG|thumb|Кувани смеђи пиринач из Бутана]] |
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* [[вода]] 13 %, |
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[[Датотека:Rice grains (IRRI).jpg|thumb|Пиринач поприма мноштво облика, боја и величина. Фотографију је израдила [[Међународни институт за истраживање пиринча|-{IRRI}-]] организација.]] |
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* [[протеин]]и 7 %, |
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* [[масти]] 2,2%, |
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* [[угљени хидрат]]и 73 %, |
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* [[минерал]]и 1,2 %, |
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[[Монокотиледоне биљке|Монокотни]] пиринач се нормално узгаја као [[годишња биљка]], мада у тропским областима може да преживи [[вишегодишња биљка|вишегодишња]] култура и дати расад се може користити и од 30 година.<ref>{{cite web |url=http://www.knowledgebank.irri.org/riceIPM/IPM_Information/PestEcologyBasics/CropGrowthAndPestDamage/RicePlantHowItGrows/The_Rice_plant_and_How_it_Grows.htm |title=The Rice Plant and How it Grows |website=International Rice Research Institute |archive-url=https://web.archive.org/web/20090106224427/http://www.knowledgebank.irri.org/riceIPM/IPM_Information/PestEcologyBasics/CropGrowthAndPestDamage/RicePlantHowItGrows/The_Rice_plant_and_How_it_Grows.htm |archive-date= 6. 1. 2009}}</ref> Узгој пиринча је добро прилагођен земљама и регионима са ниским трошком радне снаге и великом количином падавина, попто је узгој радно интензиван и захтева велике количине воде. Међутим, пиринач се може узгајати скоро свуда, чак и стрмим брдским и планинским подручјима уз употребу терасастих система којима се контролише довод воде. Иако је пиринач потекао из Азије и појединих делова Африке, векови трговине и извоза су га учинили уобичајеним усевом у многим културама широм света. |
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Поред тога пиринач у себи садржи [[витамин Е]], [[Витамин Б1|Б-1]], [[Витамин Б2|Б-2]] и [[Витамин Б6|Б-6]]. Посебно је богат минералима међу којима су: [[натријум]], [[калијум]], [[калцијум]], [[фосфор]], [[магнезијум]], [[гвожђе]], [[цинк]], [[јод]] ... |
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[[Датотека:Koeh-232.jpg|thumb|лево|-{''[[Oryza sativa]]''}-, познат као Азијски пиринач]] |
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Традиционална метода за узгајање пиринча је поплављивање поља при, или након сетве младих садница. Ова једноставна метода захтева добро планирање и сервисирање система брана и канала за наводњавање, али редукују раст мање робусних корова и штеточинских биљки које не могу да расту у потопљеном стању. Овим приступом се такође одвраћају [[вермин|животињске]] штеточине. Иако поплаве нису обавезне за култивацију пиринча, све друге методе наводњавања захтевају веће напоре у погледу сузбијања [[сузбијање корова|корова]] и [[Suzbijanje štetočina|штеточина]] током периода раста и другачији приступ за ђубрењењу земљишта. |
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Назив [[дивљи пиринач]] се обично користи за врсте из родова -{''[[Zizania (род)|Zizania]]''}- и -{''[[Porteresia]]''}-, независно од тога да ли су дивље или доместиковане, мада се термин може користити за примитивне и некултивисане варијетете рода -{''[[Oryza]]''}-. |
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== Етимологија == |
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Назив је приви пут кориштен у енглеском језику средином 13. века. Реч -{''rice''}- је изведена из [[Starofrancuski jezik|старофранцуске]] речи -{''ris''}-, која потиче из италијанске -{''riso''}-, која је проистекла из [[Латински језик|латинске]] -{''oriza''}-, која је извдена из грчке речи -{ὄρυζα (''oruza'')}-. [[Грчки језик|Грчка]] реч је извор свим европским речима (cf. велшког -{''reis''}-, немачкој -{''Reis''}-, литванској -{''ryžiai''}-, српскохрватскох -{''riža''}-, пољској -{''ryż''}-, холандској -{''rijst''}-, мађарској -{''rizs''}-, румунској -{''orez''}-).<ref>[http://www.etymonline.com/index.php?term=rice rice], Online Etymology Dictionary</ref><ref>{{cite encyclopedia | title=rice | encyclopedia=[[Oxford Dictionaries]] | accessdate= 13. 3. 2014 | edition=English, online | url=http://www.oxforddictionaries.com/definition/english/rice }}</ref><ref>[http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3Do%29%2Fruza ὄρυζα], Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus</ref> |
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Порекло грчке речи је нејасно. Понекад се сматра да потиче из [[Тамилски језик|Тамилске]] речи (-{''arisi''}-), или рдије старотамилске речи -{''arici''}-.<ref name=witzel>{{cite journal|last=Witzel |first=Michael |authorlink=Michael Witzel |title=Substrate Languages in Old Indo-Aryan |journal=Electronic Journal of Vedic Studies |year=1999 |volume=5 |issue=1 |page=26 |url=http://www.ejvs.laurasianacademy.com/ejvs0501/ejvs0501article.pdf |deadurl=yes |archiveurl=https://web.archive.org/web/20120206073939/http://www.ejvs.laurasianacademy.com/ejvs0501/ejvs0501article.pdf |archivedate= 6. 2. 2012 |df= }}</ref><ref>{{cite journal|last=Thorley|first=John|title=The development of trade between the [[Roman Empire]] and the East under Augustus|doi=10.1017/S001738350001706X|jstor=642851|journal=Greece & Rome|year=1969|volume=16|issue=2|page=222}}</ref> Међутим, аутори попут [[Bhadriraju Krishnamurti|Кришнамуртија]]<ref>{{cite journal|author=Witzel, Michael |year=2009|volume= 34|issue= 6|pages= 829–833|doi=10.1007/s12038-009-0096-1|pmid=20093735|journal=Journal of Biosciences |url=http://www.ias.ac.in/jbiosci/dec2009/Witzel_fulltext |title=The linguistic history of some Indian domestic plants}}</ref> се не слажу са становиштом да је старотамилска реч -{''arici''}- извор грчког термина, већ сматрају да је позајмљена из [[Прадравидски језик|прадравидске]] речи -{*''wariñci''}. Мајрхофер<ref name=EWA>{{cite book|last=Mayrhofer|first=Manfred|title=Etymologisches Wörterbuch des Altindoarischen|volume=2|year=1996|publisher=Universitätsverlag Winter|location=Heidelberg|isbn=3-8253-4550-5|page=598|authorlink=Manfred Mayrhofer |language= }}</ref> сматра да су непосредни извор грчке речи староиранске речи типова -{*''vrīz-''}- или -{*''vrinj-''}- (које су извор модерне персијске речи -{''Berenj''}-), мада се оне ултиматно могу повезати са [[Индо-аријски језици|Индо-аријским]] изворима (као што је [[Санскрит]]ска реч ''vrīhí-'') и накнадно са [[Дравидски језици|дравидијанским]] речима. |
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== Карактеристике == |
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Биљка пиринча може да порасте 1–1.8 m у висину, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small [[Anemophily|wind-pollinated]] flowers are produced in a branched arching to pendulous [[inflorescence]] 30–50 cm long. The edible seed is a grain ([[caryopsis]]) 5–12 mm long and 2–3 mm thick. |
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== Кување == |
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[[File:Tteumul.jpg|thumb|[[bap (food)|tteumul]], water from the washing of rice]] |
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The varieties of rice are typically classified as long-, medium-, and short-grained.<ref>{{cite web|url=http://www.finecooking.com/articles/guide-to-rice.aspx |accessdate= 24. 2. 2014|title=Guide to Rice|editor=Fine Cooking|publisher=Fine Cooking}}</ref> The grains of long-grain rice (high in [[amylose]]) tend to remain intact after cooking; medium-grain rice (high in [[amylopectin]]) becomes more sticky. Medium-grain rice is used for sweet dishes, for ''[[risotto]]'' in Italy, and many rice dishes, such as ''[[arròs negre]]'', in Spain. Some varieties of long-grain rice that are high in [[amylopectin]], known as Thai Sticky rice, are usually steamed.<ref>{{cite web|url=http://www.thaifoodandtravel.com/ingredients/stickyr.html|title=White Sticky Rice – Kao Niow |author= Loha-unchit, Kasma |accessdate= 12. 10. 2012}}</ref> A stickier medium-grain rice is used for ''[[sushi]]''; the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for [[rice pudding]]. |
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[[Instant rice]] differs from [[parboiled rice]] in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and [[starch]] often are used in [[Batter (cooking)|batter]]s and breadings to increase crispiness. |
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=== Припрема === |
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[[Датотека:Kome.JPG|thumb|left|Milled to unmilled rice, from left to right, [[white rice]] ''([[Japanese rice]])'', rice with [[Cereal germ|germ]], [[brown rice]]]] |
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[[Датотека:Rice Animation.gif|thumb|A: Rice with [[chaff]]<br>B: [[Brown rice]]<br>C: Rice with [[Cereal germ|germ]]<br>D: [[White rice]] with [[bran]] [[Crop residue|residue]]<br>E: Musenmai (Japanese: [[:ja:無洗米|無洗米]]), "Polished and ready to boil rice", literally, non-wash rice<br>(1): [[Chaff]]<br>(2): [[Bran]]<br>(3): Bran [[Crop residue|residue]]<br>(4): [[Cereal germ]]<br>(5): [[Endosperm]]]] |
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Rice is typically rinsed before cooking to remove excess [[starch]]. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. |
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Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some [[Variety (botany)|varieties]], soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. |
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Brown rice may be soaked in warm water for 20 hours to stimulate [[germination]]. This process, called [[germinated brown rice]] (GBR),<ref>{{cite web | title=Marketing of Value-Added Rice Products in Japan: Germinated Grown Rice and Rice Bread| url=http://www.hatsuga.com/DOMER/english/en/GBRRB.html | accessdate= 12. 2. 2004|author1=Shoichi Ito |author2=Yukihiro Ishikawa |lastauthoramp=yes |publisher=Tottori University, Japan. }}</ref> activates enzymes and enhances amino acids including [[gamma-aminobutyric acid]] to improve the nutritional value of brown rice. This method is a result of research carried out for the United Nations [[International Year of Rice]]. |
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Rice is cooked by [[boiling]] or [[steaming]], and absorbs water during cooking. With the absorption method, rice may be cooked in a volume of water similar to the volume of rice. With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric [[rice cooker]]s, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example [[saffron rice]] or [[risotto]]); this makes the cooked rice less sticky, and is a cooking style commonly called [[pilaf]] in Iran and Afghanistan or [[biryani]] ([[Dam-pukhtak]]) in India and Pakistan. |
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=== Јела === |
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{{main|Спиак јела са пиринчом}} |
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У [[Арапска кухиња |Арапској кухињи]], rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves ([[dolma]]). When combined with milk, sugar, and honey, it is used to make desserts. In some regions, such as [[Tabaristan]], bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.<ref>[[#Watson|Watson]], p. 15</ref> Rice may also be made into [[congee]] (also called rice porridge or [[rice gruel]]) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick. |
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== Храна == |
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=== Исхрана === |
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Cooked, unenriched, white, long-grained rice is composed of 68% water, 28% [[carbohydrates]], 3% [[protein]], and negligible [[fat]] (table). In a 100 gram serving, it provides 130 [[calories]] and contains no [[micronutrients]] in significant amounts, with all less than 10% of the [[Daily Value]] (DV) (table). Cooked, white, short-grained rice also provides 130 calories and contains moderate amounts of [[B vitamins]], [[iron]], and [[manganese]] (10–17% DV) per 100 gram amount (table). |
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A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of factors. It depends on the strain of rice, that is between [[white rice|white]], [[brown rice|brown]], [[red rice|red]], and [[black rice|black]] (or purple) varieties of rice – each prevalent in different parts of the world. It also depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.<ref>{{cite web|title=Rice in human nutrition|year=1993|publisher=Food and Agricultural Organization of the United Nations |author=Juliano, Bienvenido O. |url=http://www.fao.org/docrep/T0567E/T0567E00.htm}}</ref> |
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Rice is the [[staple food]] of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world’s dietary energy supply, while wheat supplies 19% and maize (corn) 5%.<ref>{{cite web|title=Rice is Life|publisher=Food and Agricultural Organization of the United Nations|year=2004|url=http://www.fao.org/rice2004/en/f-sheet/factsheet3.pdf}}</ref> |
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{| class="wikitable" |
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|+ Nutrient content of major [[staple food]]s per 100 g portion<ref>{{cite web|title=Nutrient data laboratory|publisher=United States Department of Agriculture|accessdate= 10. 8. 2016|url=http://ndb.nal.usda.gov/ndb/search/list}}</ref> |
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! style="background-color:yellow" | Nutrient component: !! [[Maize]] / Corn{{ref label|reference_name_A|A|A}} !! [[Rice|Rice (white)]]{{ref label|reference_name_B|B|B}} !! [[Brown rice|Rice (brown)]]{{ref label|reference_name_I|I|I}}!! [[Wheat]]{{ref label|reference_name_C|C|C}} !! [[Potato]]{{ref label|reference_name_D|D|D}} !! [[Cassava]]{{ref label|reference_name_E|E|E}} !! [[Soybean]] (Green){{ref label|reference_name_F|F|F}} !! [[Sweet potato]]{{ref label|reference_name_G|G|G}} !! [[Yam (vegetable)|Yam]]{{ref label|reference_name_Y|Y|Y}} !! [[Sorghum]]{{ref label|reference_name_H|H|H}} !! [[Cooking plantain|Plantain]]{{ref label|reference_name_Z|Z|Z}}!! style="background-color:lightblue" | [[Recommended Dietary Allowance|RDA]] |
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| style="background-color:orange" | Water (g) || 10 || 12 || 10 || 13 || '''79''' || 60 || 68 || 77 || 70 || 9 || 65 || style="background-color:white" | 3000 |
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| style="background-color:orange" | Energy (kJ) || 1528 || 1528 || '''1549''' || 1369 || 322 || 670 || 615 || 360 || 494 || 1419 || 511 || style="background-color:white" | 8368–10,460 |
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| style="background-color:orange" | [[Protein (nutrient)|Protein]] (g) || 9.4 || 7.1 || 7.9 || 12.6 || 2.0 || 1.4 || '''13.0''' || 1.6 || 1.5 || 11.3 || 1.3 || style="background-color:white" | 50 |
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| style="background-color:orange" | [[Fat]] (g) || 4.74 || 0.66 || 2.92 || 1.54 || 0.09 || 0.28 || '''6.8''' || 0.05 || 0.17 || 3.3 || 0.37|| style="background-color:white" | |
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| style="background-color:orange" | [[Carbohydrate#Nutrition|Carbohydrates]] (g) || 74 || '''80''' || 77 || 71 || 17 || 38 || 11 || 20 || 28 || 75 || 32|| style="background-color:white" | 130 |
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| style="background-color:orange" | [[Dietary fiber|Fiber]] (g) || 7.3 || 1.3 || 3.5 || '''12.2''' || 2.2 || 1.8 || 4.2 || 3 || 4.1 || 6.3 || 2.3|| style="background-color:white" | 30 |
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| style="background-color:orange" | [[Sugar]] (g) || 0.64 || 0.12 || 0.85 || 0.41 || 0.78 || 1.7 || 0 || 4.18 || 0.5 || 0 || '''15'''||style="background-color:white" | |
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| style="background-color:orange" | [[Dietary mineral|Calcium]] (mg) || 7 || 28 || 23 || 29 || 12 || 16 || '''197''' || 30 || 17 || 28 || 3|| style="background-color:white" | 1000 |
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| style="background-color:orange" | [[Dietary mineral|Iron]] (mg) || 2.71 || 0.8 || 1.47 || 3.19 || 0.78 || 0.27 || 3.55 || 0.61 || 0.54 || '''4.4''' || 0.6|| style="background-color:white" | 8 |
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| style="background-color:orange" | [[Dietary mineral|Magnesium]] (mg) || 127 || 25 || '''143''' || 126 || 23 || 21 || 65 || 25 || 21 || 0 || 37|| style="background-color:white" | 400 |
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| style="background-color:orange" | [[Dietary mineral|Phosphorus]] (mg) || 210 || 115 || '''333''' || 288 || 57 || 27 || 194 || 47 || 55 || 287 || 34|| style="background-color:white" | 700 |
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| style="background-color:orange" | [[Dietary mineral|Potassium]] (mg) || 287 || 115 || 223 || 363 || 421 || 271 || 620 || 337 || '''816''' || 350 || 499|| style="background-color:white" | 4700 |
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| style="background-color:orange" | [[Dietary mineral|Sodium]] (mg) || 35 || 5 || 7 || 2 || 6 || 14 || 15 || '''55''' || 9 || 6 || 4|| style="background-color:white" | 1500 |
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| style="background-color:orange" | [[Dietary mineral|Zinc]] (mg) || 2.21 || 1.09 || 2.02 || '''2.65''' || 0.29 || 0.34 || 0.99 || 0.3 || 0.24 || 0 || 0.14|| style="background-color:white" | 11 |
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| style="background-color:orange" | [[Dietary mineral|Copper]] (mg) || 0.31 || 0.22 || || '''0.43''' || 0.11 || 0.10 || 0.13 || 0.15 || 0.18 || - || 0.08 || style="background-color:white" | 0.9 |
|||
|- |
|||
| style="background-color:orange" | [[Dietary mineral|Manganese]] (mg) || 0.49 || 1.09 || 3.74 || '''3.99''' || 0.15 || 0.38 || 0.55 || 0.26 || 0.40 || - || - || style="background-color:white" | 2.3 |
|||
|- |
|||
| style="background-color:orange" | [[Selenium in biology |Selenium]] (μg) || 15.5 || 15.1 || || '''70.7''' || 0.3 || 0.7 || 1.5 || 0.6 || 0.7 || 0 || 1.5|| style="background-color:white" | 55 |
|||
|- |
|||
| style="background-color:orange" | [[Vitamin C]] (mg) || 0 || 0 || 0 || 0 || 19.7 || 20.6 || '''29''' || 2.4 || 17.1 || 0 || 18.4|| style="background-color:white" | 90 |
|||
|- |
|||
| style="background-color:orange" | [[Thiamin]] (B1)(mg) || 0.39 || 0.07 || 0.40 || 0.30 || 0.08 || 0.09 || '''0.44''' || 0.08 || 0.11 || 0.24 || 0.05 || style="background-color:white" | 1.2 |
|||
|- |
|||
| style="background-color:orange" | [[Riboflavin]] (B2)(mg) || '''0.20''' || 0.05 || 0.09 || 0.12 || 0.03 || 0.05 || 0.18 || 0.06 || 0.03 || 0.14 || 0.05 || style="background-color:white" | 1.3 |
|||
|- |
|||
| style="background-color:orange" | [[Niacin]] (B3) (mg) || 3.63 || 1.6 || 5.09 || '''5.46''' || 1.05 || 0.85 || 1.65 || 0.56 || 0.55 || 2.93 || 0.69 || style="background-color:white" | 16 |
|||
|- |
|||
| style="background-color:orange" | [[Pantothenic acid]] (B5) (mg) || 0.42 || 1.01 || '''1.49''' || 0.95 || 0.30 || 0.11 || 0.15 || 0.80 || 0.31 || - || 0.26 || style="background-color:white" | 5 |
|||
|- |
|||
| style="background-color:orange" | [[Vitamin B6]] (mg) || '''0.62''' || 0.16 || 0.51 || 0.3 || 0.30 || 0.09 || 0.07 || 0.21 || 0.29 || - || 0.30 || style="background-color:white" | 1.3 |
|||
|- |
|||
| style="background-color:orange" | [[Folate]] Total (B9) (μg) || 19 || 8 || 20 || 38 || 16 || 27 || '''165''' || 11 || 23 || 0 || 22|| style="background-color:white" | 400 |
|||
|- |
|||
| style="background-color:orange" | [[Vitamin A]] (IU) || 214 || 0 || 0 || 9 || 2 || 13 || 180 || '''14187''' || 138 || 0 || 1127|| style="background-color:white" | 5000 |
|||
|- |
|||
| style="background-color:orange" | [[Vitamin E]], alpha-tocopherol (mg) || 0.49 || 0.11 || 0.59 || '''1.01''' || 0.01 || 0.19 || 0 || 0.26 || 0.39 || 0 || 0.14|| style="background-color:white" | 15 |
|||
|- |
|||
| style="background-color:orange" | [[Vitamin K1]] (μg) || 0.3 || 0.1 || 1.9 || 1.9 || 1.9 || 1.9 || 0 || 1.8 || '''2.6''' || 0 || 0.7|| style="background-color:white" | 120 |
|||
|- |
|||
| style="background-color:orange" | [[Beta-carotene]] (μg) || 97 || 0 || || 5 || 1 || 8 || 0 || '''8509''' || 83 || 0 || 457|| style="background-color:white" | 10,500 |
|||
|- |
|||
| style="background-color:orange" | [[Lutein]]+[[zeaxanthin]] (μg) || '''1355''' || 0 || || 220 || 8 || 0 || 0 || 0 || 0 || 0 || 30|| style="background-color:white" | |
|||
|- |
|||
| style="background-color:orange" | [[Saturated fat|Saturated fatty acids]] (g) || 0.67 || 0.18 || 0.58 || 0.26 || 0.03 || 0.07 || '''0.79''' || 0.02 || 0.04 || 0.46 || 0.14 || style="background-color:white" | |
|||
|- |
|||
| style="background-color:orange" | [[Monounsaturated fat|Monounsaturated fatty acids]] (g) || 1.25 || 0.21 || 1.05 || 0.2 || 0.00 || 0.08 || '''1.28''' || 0.00 || 0.01 || 0.99 || 0.03 || style="background-color:white" | |
|||
|- |
|||
| style="background-color:orange" | [[Polyunsaturated fat|Polyunsaturated fatty acids]] (g) || 2.16 || 0.18 || 1.04 || 0.63 || 0.04 || 0.05 || '''3.20''' || 0.01 || 0.08 || 1.37 || 0.07 || style="background-color:white" | |
|||
|} |
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{| |
|||
|- |
|||
|{{note label|reference_name_A|A|A}} yellow corn |
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| || || || || || || || |
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|{{note label|reference_name_B|B|B}} raw unenriched long-grain white rice |
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|- |
|||
|{{note label|reference_name_C|C|C}} hard red winter wheat |
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| || || || || || || || |
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|{{note label|reference_name_D|D|D}} raw potato with flesh and skin |
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|- |
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|{{note label|reference_name_E|E|E}} raw cassava |
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| || || || || || || || |
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|{{note label|reference_name_F|F|F}} raw green soybeans |
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|- |
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|{{note label|reference_name_G|G|G}} raw sweet potato |
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| || || || || || || || |
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|{{note label|reference_name_H|H|H}} raw sorghum |
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|- |
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|{{note label|reference_name_Y|Y|Y}} raw yam |
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| || || || || || || || |
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|{{note label|reference_name_Z|Z|Z}} raw plantains |
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|- |
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|{{note label|reference_name_I|I|I}} raw long-grain brown rice |
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|} |
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{{Nutritional value |
|||
| image = [[File:Rice p1160004.jpg|200px]] |
|||
| name=Rice, white, long-grain, regular, unenriched, cooked without salt |
|||
| Scientific Name = ''[[Oryza sativa]]'' |
|||
| water=68.44 g |
|||
| kcal=130 |
|||
| protein=2.69 g |
|||
| fat=0.28 g |
|||
| carbs=28.1 g |
|||
| sugars=0.05 g |
|||
| fiber=0.4 g |
|||
| iron_mg=0.2 |
|||
| manganese_mg=0 |
|||
| calcium_mg=10 |
|||
| magnesium_mg=12 |
|||
| phosphorus_mg=43 |
|||
| potassium_mg=35 |
|||
| sodium_mg=1 |
|||
| zinc_mg=0.049 |
|||
| pantothenic_mg=0 |
|||
| vitB6_mg=0.093 |
|||
| folate_[[ug]]=0 |
|||
| thiamin_mg=0.02 |
|||
| riboflavin_mg=0.013 |
|||
| niacin_mg=0.4 |
|||
| note=[https://ndb.nal.usda.gov/ndb/foods/show/6614 Link to USDA Database entry] |
|||
| source_usda=1 |
|||
}} |
|||
{{Nutritional value |
|||
| name=Rice, white, short-grain, cooked |
|||
|Scientific Name = ''[[Oryza sativa]]'' |
|||
| water=68.5 g |
|||
| kJ=544| protein=2.4 g |
|||
| fat=0 g |
|||
| carbs=29 g |
|||
| sugars=0 g |
|||
| fiber=0 g |
|||
| vitB6 =0.1mg |
|||
| iron_mg=1.5| manganese_mg=0.4 |
|||
| calcium_mg=1| magnesium_mg=8| phosphorus_mg=33 |
|||
| potassium_mg=23 |
|||
| zinc_mg=0.4| pantothenic_mg=0.4| vitB6_mg=0.164 |
|||
| folate_[[ug]]=59 |
|||
| thiamin_mg=0.2 |
|||
| riboflavin_mg=0.0| niacin_mg=1.5 |
|||
| source_usda=1 |
|||
}} |
|||
===Arsenic concerns=== |
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{{Main|Arsenic toxicity}} |
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As arsenic is a natural element in soil, water, and air, the United States [[Food and Drug Administration]] (FDA) monitors the levels of arsenic in foods, particularly in rice products used commonly for infant food.<ref name="fda-ars">{{cite web|url=https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm319870.htm|title=Arsenic in Rice and Rice Products|publisher=US Food and Drug Administration|date= 24. 4. 2017 |accessdate= 12. 5. 2017}}</ref> While growing, rice plants tend to absorb arsenic more readily than other food crops, requiring expanded testing by the FDA for possible arsenic-related risks associated with rice consumption in the United States.<ref name=fda-ars/> In April 2016, the FDA proposed a limit of 100 parts per billion (ppb) for inorganic arsenic in infant [[rice cereal]] and other foods to minimize exposure of infants to arsenic.<ref name=fda-ars/> For water contamination by arsenic, the United States [[Environmental Protection Agency]] has set a lower standard of 10 ppb.<ref name="epa">{{cite web|url=https://www.epa.gov/dwreginfo/chemical-contaminant-rules|title=Chemical Contaminant Rules|publisher=US Environmental Protection Agency|date= 24. 4. 2017|accessdate= 12. 5. 2017}}</ref> |
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Arsenic is a [[List of IARC Group 1 carcinogens|Group 1 carcinogen]].<ref name=fda-ars/><ref name=EFSA2009>{{cite journal|title=Scientific Opinion on Arsenic in Food|journal=EFSA Journal |date= 28. 10. 2009|volume=7|issue=10|page=1351|doi=10.2903/j.efsa.2009.1351|author=EFSA |others = Panel on Contaminants in the Food Chain (CONTAM) |publisher=European Food Safety Authority}}</ref> The amount of arsenic in rice varies widely with the greatest concentration in brown rice and rice grown on land formerly used to grow cotton, such as in [[Arkansas]], [[Louisiana]], [[Missouri]], and [[Texas]].<ref name=CR1112>{{cite news | title=Arsenic in your food: Our findings show a real need for federal standards for this toxin | url=http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm | accessdate= 13. 3. 2014 | work=[[Consumer Reports]] | date= 2012 | deadurl=no | archivedate= 8. 3. 2014 | archiveurl=https://web.archive.org/web/20140308144211/http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm }}</ref> White rice grown in Arkansas, Louisiana, Missouri, and Texas, which account collectively for 76 percent of American-produced rice, had higher levels of arsenic than other regions of the world studied, possibly because of past use of arsenic-based pesticides to control cotton weevils.<ref>[http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#chart Consumer Reports Magazine November 2012 – Arsenic in your Food]. Consumerreports.org (September 19, 2012). Retrieved on April 20, 2013.</ref> Jasmine rice from Thailand and Basmati rice from Pakistan and India contain the least arsenic among rice varieties in one study.<ref name="cpotera">{{cite journal | author = Potera, Carol | year = 2007| volume = 115 | issue = 6 | page = A296 | title = Food Safety: U.S. Rice Serves Up Arsenic | journal = Environmental Health Perspectives | pmc=1892142 | doi = 10.1289/ehp.115-a296 | pmid=17589576}}</ref> China has set a limit of 150 ppb for arsenic in rice.<ref>[http://medicalxpress.com/news/2011-12-rice-source-arsenic-exposure.html Rice as a source of arsenic exposure]. Medicalxpress.com (December 5, 2011)</ref> |
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=== -{''Bacillus cereus''}- === |
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Cooked rice can contain ''[[Bacillus cereus]]'' spores, which produce an [[emetic]] toxin when left at 4–60 °C . When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production.<ref>{{cite web|title=Can reheating rice cause food poisoning?|url=http://www.nhs.uk/chq/Pages/can-reheating-rice-cause-food-poisoning.aspx?CategoryID=51&SubCategoryID=215|work=National Health Service (England) NHS.uk}}</ref> One of the [[enterotoxin]]s produced by ''Bacillus cereus'' is heat-resistant; reheating contaminated rice kills the bacteria, but does not destroy the toxin already present. |
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== Окружења за узгој пиринча == |
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Rice can be grown in different environments, depending upon water availability.<ref>[http://www.knowledgebank.irri.org/ IRRI rice knowledge bank]. Knowledgebank.irri.org. Retrieved on April 20, 2013.</ref> Generally, rice does not thrive in a waterlogged area, yet it can survive and grow herein<ref>[http://ciifad.cornell.edu/sri/extmats/philmanual.pdf More rice with less water] {{webarchive|url=https://web.archive.org/web/20111226111455/https://ciifad.cornell.edu/sri/extmats/philmanual.pdf |date=December 26, 2011 }}'' cornell.edu. Retrieved on May 13, 2012.</ref> and it can also survive flooding.<ref>[http://www.uu.nl/EN/Current/Pages/Gewaarschuwdeplantenhoudenademinbijoverstroming.aspx Plants capable of surviving flooding]. Uu.nl. Retrieved on May 13, 2012.</ref> |
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# '''Lowland, rainfed''', which is drought prone, favors medium depth; waterlogged, submergence, and flood prone |
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#''' Lowland, irrigated''', grown in both the wet season and the dry season |
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# '''[[Deep water rice|Deep water]]''' or floating rice |
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# '''Coastal wetland''' |
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# '''[[Upland rice]]''' is also known as '''Ghaiya rice''', well known for its drought tolerance<ref>[http://stresstolerant.blogspot.com/2008/09/upland-rice-useful-genetic-resouce-for.html drought tolerance in upland rice]. Stresstolerant.blogspot.com (September 6, 2008). Retrieved on May 13, 2012.</ref> |
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== Производња == |
== Производња == |
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| Ред 118: | Ред 323: | ||
</center> |
</center> |
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== Референце == |
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{{Reflist|30em}} |
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== Литература == |
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{{refbegin|30em}} |
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* Calpe, Concepción. "International trade in rice: recent developments and prospects." ''Rice is Life: scientific perspectives for the 21st century'' (2005). [https://books.google.com/books?hl=en&lr=&id=EpNk3lsX1cgC&oi=fnd&pg=PA492&dq=International+rice+trade&ots=bizmdxtY5V&sig=KXiao7qVCf_t1kiOE8UTwLIDfxo online] |
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* De Datta, Surajit K. ''Principles and practices of rice production'' (International Rice Research Institute, 1981). [https://books.google.com/books?hl=en&lr=&id=Yxa5Sz_Puv4C online] |
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* Latham, Anthony John Heaton. "From competition to constraint: The international rice trade in the nineteenth and twentieth centuries." ''Business and economic history'' (1988): 91-102. [http://www.jstor.org/stable/23702963 in JSTOR] |
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*{{cite book|ref=Watson|author=Watson, Andrew |year=1983|title=Agricultural innovation in the early Islamic world|publisher=Cambridge University Press|isbn=0-521-06883-5}} |
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*{{cite book|first=Yaowanuch|last=Vespada|title=The genetic wonder of Thai rice|year=1998|publisher=Plan Motif Publisher}} |
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*{{cite book |author= Songkran Chitrakon |author2= Boriboon Somrith|title=Science and technology with Thai rice, National center for genetic engineering|year=2003|publisher=The public information department|page=30}} |
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{{refend}} |
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== Спољашње везе == |
== Спољашње везе == |
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{{Commonscat|Rice}} |
{{Commonscat|Rice}} |
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* {{dmoz|Science/Agriculture/Field_Crops/Cereals/Rice}} |
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* [http://irri.org/ International Rice Research Institute] |
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{{Authority control}} |
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{{клица-биљка}} |
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[[Категорија:Poales]] |
[[Категорија:Poales]] |
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Верзија на датум 28. јул 2017. у 23:32
| Пиринач | |
|---|---|
| |
| Научна класификација | |
| Царство: | |
| Дивизија: | |
| Класа: | |
| Ред: | |
| Породица: | |
| Род: | Oryza
|
| Врсте | |
|
Oryza sativa | |
 | Један корисник управо ради на овом чланку. Молимо остале кориснике да му допусте да заврши са радом. Ако имате коментаре и питања у вези са чланком, користите страницу за разговор.
Хвала на стрпљењу. Када радови буду завршени, овај шаблон ће бити уклоњен. Напомене
|
Пиринач (рижа или ориз) семе је траве врсте Oryza sativa (Азијски пиринач) или Oryza glaberrima (Афрички пиринач). Ова житарица је у веома шикокој употреби широм света као основна храна за велики део људске популације, а посебно у Азији. То је пољопривредна роба са трећом по величини производњом у свету (пиринач, 741,5 милиона тона у 2014), након шећерне трске (1,9 милијарди тона) и кукуруза (1,0 милијарди тона).[1]
С обзиром на то да се значајни делови шећерне трске и кукурузног усева користе у друге сврхе осим људске конзумације, пиринач је најважнија житарица у погледу људисе исхране и калоројског уноса. Он пружа више од петине калорија које људи конзумирају широм света.[2] Пстоји мноштво варијетета пиринча и кулинарске преференције испољавају регионалне варијације.
.jpg)
Монокотни пиринач се нормално узгаја као годишња биљка, мада у тропским областима може да преживи вишегодишња култура и дати расад се може користити и од 30 година.[3] Узгој пиринча је добро прилагођен земљама и регионима са ниским трошком радне снаге и великом количином падавина, попто је узгој радно интензиван и захтева велике количине воде. Међутим, пиринач се може узгајати скоро свуда, чак и стрмим брдским и планинским подручјима уз употребу терасастих система којима се контролише довод воде. Иако је пиринач потекао из Азије и појединих делова Африке, векови трговине и извоза су га учинили уобичајеним усевом у многим културама широм света.
Традиционална метода за узгајање пиринча је поплављивање поља при, или након сетве младих садница. Ова једноставна метода захтева добро планирање и сервисирање система брана и канала за наводњавање, али редукују раст мање робусних корова и штеточинских биљки које не могу да расту у потопљеном стању. Овим приступом се такође одвраћају животињске штеточине. Иако поплаве нису обавезне за култивацију пиринча, све друге методе наводњавања захтевају веће напоре у погледу сузбијања корова и штеточина током периода раста и другачији приступ за ђубрењењу земљишта.
Назив дивљи пиринач се обично користи за врсте из родова Zizania и Porteresia, независно од тога да ли су дивље или доместиковане, мада се термин може користити за примитивне и некултивисане варијетете рода Oryza.
Етимологија
Назив је приви пут кориштен у енглеском језику средином 13. века. Реч rice је изведена из старофранцуске речи ris, која потиче из италијанске riso, која је проистекла из латинске oriza, која је извдена из грчке речи ὄρυζα (oruza). Грчка реч је извор свим европским речима (cf. велшког reis, немачкој Reis, литванској ryžiai, српскохрватскох riža, пољској ryż, холандској rijst, мађарској rizs, румунској orez).[4][5][6]
Порекло грчке речи је нејасно. Понекад се сматра да потиче из Тамилске речи (arisi), или рдије старотамилске речи arici.[7][8] Међутим, аутори попут Кришнамуртија[9] се не слажу са становиштом да је старотамилска реч arici извор грчког термина, већ сматрају да је позајмљена из прадравидске речи -{*wariñci}. Мајрхофер[10] сматра да су непосредни извор грчке речи староиранске речи типова *vrīz- или *vrinj- (које су извор модерне персијске речи Berenj), мада се оне ултиматно могу повезати са Индо-аријским изворима (као што је Санскритска реч vrīhí-) и накнадно са дравидијанским речима.
Карактеристике
Биљка пиринча може да порасте 1–1.8 m у висину, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain (caryopsis) 5–12 mm long and 2–3 mm thick.
Кување
The varieties of rice are typically classified as long-, medium-, and short-grained.[11] The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed.[12] A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for rice pudding.
Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and starch often are used in batters and breadings to increase crispiness.
Припрема
B: Brown rice
C: Rice with germ
D: White rice with bran residue
E: Musenmai (Japanese: 無洗米), "Polished and ready to boil rice", literally, non-wash rice
(1): Chaff
(2): Bran
(3): Bran residue
(4): Cereal germ
(5): Endosperm
Rice is typically rinsed before cooking to remove excess starch. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste.
Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours.
Brown rice may be soaked in warm water for 20 hours to stimulate germination. This process, called germinated brown rice (GBR),[13] activates enzymes and enhances amino acids including gamma-aminobutyric acid to improve the nutritional value of brown rice. This method is a result of research carried out for the United Nations International Year of Rice.
Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice may be cooked in a volume of water similar to the volume of rice. With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf in Iran and Afghanistan or biryani (Dam-pukhtak) in India and Pakistan.
Јела
У Арапској кухињи, rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is also used to stuff vegetables or is wrapped in grape leaves (dolma). When combined with milk, sugar, and honey, it is used to make desserts. In some regions, such as Tabaristan, bread is made using rice flour. Medieval Islamic texts spoke of medical uses for the plant.[14] Rice may also be made into congee (also called rice porridge or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is also a traditional food for the sick.
Храна
Исхрана
Cooked, unenriched, white, long-grained rice is composed of 68% water, 28% carbohydrates, 3% protein, and negligible fat (table). In a 100 gram serving, it provides 130 calories and contains no micronutrients in significant amounts, with all less than 10% of the Daily Value (DV) (table). Cooked, white, short-grained rice also provides 130 calories and contains moderate amounts of B vitamins, iron, and manganese (10–17% DV) per 100 gram amount (table).
A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of factors. It depends on the strain of rice, that is between white, brown, red, and black (or purple) varieties of rice – each prevalent in different parts of the world. It also depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.[15]
Rice is the staple food of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world’s dietary energy supply, while wheat supplies 19% and maize (corn) 5%.[16]
| Nutrient component: | Maize / Corn[A] | Rice (white)[B] | Rice (brown)[I] | Wheat[C] | Potato[D] | Cassava[E] | Soybean (Green)[F] | Sweet potato[G] | Yam[Y] | Sorghum[H] | Plantain[Z] | RDA |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Water (g) | 10 | 12 | 10 | 13 | 79 | 60 | 68 | 77 | 70 | 9 | 65 | 3000 |
| Energy (kJ) | 1528 | 1528 | 1549 | 1369 | 322 | 670 | 615 | 360 | 494 | 1419 | 511 | 8368–10,460 |
| Protein (g) | 9.4 | 7.1 | 7.9 | 12.6 | 2.0 | 1.4 | 13.0 | 1.6 | 1.5 | 11.3 | 1.3 | 50 |
| Fat (g) | 4.74 | 0.66 | 2.92 | 1.54 | 0.09 | 0.28 | 6.8 | 0.05 | 0.17 | 3.3 | 0.37 | |
| Carbohydrates (g) | 74 | 80 | 77 | 71 | 17 | 38 | 11 | 20 | 28 | 75 | 32 | 130 |
| Fiber (g) | 7.3 | 1.3 | 3.5 | 12.2 | 2.2 | 1.8 | 4.2 | 3 | 4.1 | 6.3 | 2.3 | 30 |
| Sugar (g) | 0.64 | 0.12 | 0.85 | 0.41 | 0.78 | 1.7 | 0 | 4.18 | 0.5 | 0 | 15 | |
| Calcium (mg) | 7 | 28 | 23 | 29 | 12 | 16 | 197 | 30 | 17 | 28 | 3 | 1000 |
| Iron (mg) | 2.71 | 0.8 | 1.47 | 3.19 | 0.78 | 0.27 | 3.55 | 0.61 | 0.54 | 4.4 | 0.6 | 8 |
| Magnesium (mg) | 127 | 25 | 143 | 126 | 23 | 21 | 65 | 25 | 21 | 0 | 37 | 400 |
| Phosphorus (mg) | 210 | 115 | 333 | 288 | 57 | 27 | 194 | 47 | 55 | 287 | 34 | 700 |
| Potassium (mg) | 287 | 115 | 223 | 363 | 421 | 271 | 620 | 337 | 816 | 350 | 499 | 4700 |
| Sodium (mg) | 35 | 5 | 7 | 2 | 6 | 14 | 15 | 55 | 9 | 6 | 4 | 1500 |
| Zinc (mg) | 2.21 | 1.09 | 2.02 | 2.65 | 0.29 | 0.34 | 0.99 | 0.3 | 0.24 | 0 | 0.14 | 11 |
| Copper (mg) | 0.31 | 0.22 | 0.43 | 0.11 | 0.10 | 0.13 | 0.15 | 0.18 | - | 0.08 | 0.9 | |
| Manganese (mg) | 0.49 | 1.09 | 3.74 | 3.99 | 0.15 | 0.38 | 0.55 | 0.26 | 0.40 | - | - | 2.3 |
| Selenium (μg) | 15.5 | 15.1 | 70.7 | 0.3 | 0.7 | 1.5 | 0.6 | 0.7 | 0 | 1.5 | 55 | |
| Vitamin C (mg) | 0 | 0 | 0 | 0 | 19.7 | 20.6 | 29 | 2.4 | 17.1 | 0 | 18.4 | 90 |
| Thiamin (B1)(mg) | 0.39 | 0.07 | 0.40 | 0.30 | 0.08 | 0.09 | 0.44 | 0.08 | 0.11 | 0.24 | 0.05 | 1.2 |
| Riboflavin (B2)(mg) | 0.20 | 0.05 | 0.09 | 0.12 | 0.03 | 0.05 | 0.18 | 0.06 | 0.03 | 0.14 | 0.05 | 1.3 |
| Niacin (B3) (mg) | 3.63 | 1.6 | 5.09 | 5.46 | 1.05 | 0.85 | 1.65 | 0.56 | 0.55 | 2.93 | 0.69 | 16 |
| Pantothenic acid (B5) (mg) | 0.42 | 1.01 | 1.49 | 0.95 | 0.30 | 0.11 | 0.15 | 0.80 | 0.31 | - | 0.26 | 5 |
| Vitamin B6 (mg) | 0.62 | 0.16 | 0.51 | 0.3 | 0.30 | 0.09 | 0.07 | 0.21 | 0.29 | - | 0.30 | 1.3 |
| Folate Total (B9) (μg) | 19 | 8 | 20 | 38 | 16 | 27 | 165 | 11 | 23 | 0 | 22 | 400 |
| Vitamin A (IU) | 214 | 0 | 0 | 9 | 2 | 13 | 180 | 14187 | 138 | 0 | 1127 | 5000 |
| Vitamin E, alpha-tocopherol (mg) | 0.49 | 0.11 | 0.59 | 1.01 | 0.01 | 0.19 | 0 | 0.26 | 0.39 | 0 | 0.14 | 15 |
| Vitamin K1 (μg) | 0.3 | 0.1 | 1.9 | 1.9 | 1.9 | 1.9 | 0 | 1.8 | 2.6 | 0 | 0.7 | 120 |
| Beta-carotene (μg) | 97 | 0 | 5 | 1 | 8 | 0 | 8509 | 83 | 0 | 457 | 10,500 | |
| Lutein+zeaxanthin (μg) | 1355 | 0 | 220 | 8 | 0 | 0 | 0 | 0 | 0 | 30 | ||
| Saturated fatty acids (g) | 0.67 | 0.18 | 0.58 | 0.26 | 0.03 | 0.07 | 0.79 | 0.02 | 0.04 | 0.46 | 0.14 | |
| Monounsaturated fatty acids (g) | 1.25 | 0.21 | 1.05 | 0.2 | 0.00 | 0.08 | 1.28 | 0.00 | 0.01 | 0.99 | 0.03 | |
| Polyunsaturated fatty acids (g) | 2.16 | 0.18 | 1.04 | 0.63 | 0.04 | 0.05 | 3.20 | 0.01 | 0.08 | 1.37 | 0.07 |
| A yellow corn | B raw unenriched long-grain white rice | ||||||||
| C hard red winter wheat | D raw potato with flesh and skin | ||||||||
| E raw cassava | F raw green soybeans | ||||||||
| G raw sweet potato | H raw sorghum | ||||||||
| Y raw yam | Z raw plantains | ||||||||
| I raw long-grain brown rice |
 | |
| Нутритивна вредност на 100 g (3,5 oz) | |
|---|---|
| Енергија | 130 kcal (540 kJ) |
28,1 g | |
| Шећери | 0,05 g |
| Прехрамбена влакна | 0,4 g |
0,28 g | |
2,69 g | |
| Витамини | |
| Тиамин (Б1) | (2%) 0,02 mg |
| Рибофлавин (Б2) | (1%) 0,013 mg |
| Ниацин (Б3) | (3%) 0,4 mg |
| Витамин Б5 | (0%) 0 mg |
| Витамин Б6 | (7%) 0,093 mg |
| Минерали | |
| Калцијум | (1%) 10 mg |
| Гвожђе | (2%) 0,2 mg |
| Магнезијум | (3%) 12 mg |
| Манган | (0%) 0 mg |
| Фосфор | (6%) 43 mg |
| Калијум | (1%) 35 mg |
| Натријум | (0%) 1 mg |
| Цинк | (1%) 0,049 mg |
| Остали конституенти | |
| Вода | 68,44 g |
| |
| Проценти су грубе процене засноване на америчким препорукама за одрасле. Извор: NDb USDA | |
| Нутритивна вредност на 100 g (3,5 oz) | |
|---|---|
| Енергија | 544 kJ (130 kcal) |
29 g | |
| Шећери | 0 g |
| Прехрамбена влакна | 0 g |
0 g | |
2,4 g | |
| Витамини | |
| Тиамин (Б1) | (17%) 0,2 mg |
| Рибофлавин (Б2) | (0%) 0 mg |
| Ниацин (Б3) | (10%) 1,5 mg |
| Витамин Б5 | (8%) 0,4 mg |
| Витамин Б6 | (13%) 0,164 mg |
| Минерали | |
| Калцијум | (0%) 1 mg |
| Гвожђе | (12%) 1,5 mg |
| Магнезијум | (2%) 8 mg |
| Манган | (19%) 0,4 mg |
| Фосфор | (5%) 33 mg |
| Калијум | (0%) 23 mg |
| Цинк | (4%) 0,4 mg |
| Остали конституенти | |
| Вода | 68,5 g |
| |
| Проценти су грубе процене засноване на америчким препорукама за одрасле. Извор: NDb USDA | |
Arsenic concerns
As arsenic is a natural element in soil, water, and air, the United States Food and Drug Administration (FDA) monitors the levels of arsenic in foods, particularly in rice products used commonly for infant food.[18] While growing, rice plants tend to absorb arsenic more readily than other food crops, requiring expanded testing by the FDA for possible arsenic-related risks associated with rice consumption in the United States.[18] In April 2016, the FDA proposed a limit of 100 parts per billion (ppb) for inorganic arsenic in infant rice cereal and other foods to minimize exposure of infants to arsenic.[18] For water contamination by arsenic, the United States Environmental Protection Agency has set a lower standard of 10 ppb.[19]
Arsenic is a Group 1 carcinogen.[18][20] The amount of arsenic in rice varies widely with the greatest concentration in brown rice and rice grown on land formerly used to grow cotton, such as in Arkansas, Louisiana, Missouri, and Texas.[21] White rice grown in Arkansas, Louisiana, Missouri, and Texas, which account collectively for 76 percent of American-produced rice, had higher levels of arsenic than other regions of the world studied, possibly because of past use of arsenic-based pesticides to control cotton weevils.[22] Jasmine rice from Thailand and Basmati rice from Pakistan and India contain the least arsenic among rice varieties in one study.[23] China has set a limit of 150 ppb for arsenic in rice.[24]
Bacillus cereus
Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4–60 °C . When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production.[25] One of the enterotoxins produced by Bacillus cereus is heat-resistant; reheating contaminated rice kills the bacteria, but does not destroy the toxin already present.
Окружења за узгој пиринча
Rice can be grown in different environments, depending upon water availability.[26] Generally, rice does not thrive in a waterlogged area, yet it can survive and grow herein[27] and it can also survive flooding.[28]
- Lowland, rainfed, which is drought prone, favors medium depth; waterlogged, submergence, and flood prone
- Lowland, irrigated, grown in both the wet season and the dry season
- Deep water or floating rice
- Coastal wetland
- Upland rice is also known as Ghaiya rice, well known for its drought tolerance[29]
Производња
| Двадесет произвођача пиринча по државама из 2012. | |||||
|---|---|---|---|---|---|
| Ранк | Држава | Милиона тона | Ранк | Држава | Милиона тона |
| 1 |  Кина
|
204,3 | 11 |  Пакистан
|
9,4 |
| 2 |  Индија
|
152,6 | 12 |  Камбоџа
|
9,3 |
| 3 |  Индонезија
|
69,0 | 13 |  САД
|
9,0 |
| 4 |  Вијетнам
|
43,7 | 14 |  Јужна Кореја
|
6,4 |
| 5 |  Тајланд
|
37,8 | 15 |  Египат
|
5,9 |
| 6 |  Бангладеш
|
33,9 | 16 |  Непал
|
5,1 |
| 7 |  Мијанмар
|
33,0 | 17 |  Нигерија
|
4,8 |
| 8 |  Филипини
|
18,0 | 18 |  Мадагаскар
|
4,0 |
| 9 |  Бразил
|
11,5 | 19 |  Шри Ланка
|
3,8 |
| 10 |  Јапан
|
10,7 | 20 |  Лаос
|
3,5 |
Референце
- ^ „Crops/Regions/World list/Production Quantity (pick lists), Rice (paddy), 2014”. UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2017. Приступљено 11. 5. 2017.
- ^ Smith, Bruce D. (1998) The Emergence of Agriculture. Scientific American Library, A Division of HPHLP, New York, ISBN 0-7167-6030-4.
- ^ „The Rice Plant and How it Grows”. International Rice Research Institute. Архивирано из оригинала 6. 1. 2009. г.
- ^ rice, Online Etymology Dictionary
- ^ „rice”. Oxford Dictionaries (English, online изд.). Приступљено 13. 3. 2014.
- ^ ὄρυζα, Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
- ^ Witzel, Michael (1999). „Substrate Languages in Old Indo-Aryan” (PDF). Electronic Journal of Vedic Studies. 5 (1): 26. Архивирано из оригинала (PDF) 6. 2. 2012. г.
- ^ Thorley, John (1969). „The development of trade between the Roman Empire and the East under Augustus”. Greece & Rome. 16 (2): 222. JSTOR 642851. doi:10.1017/S001738350001706X.
- ^ Witzel, Michael (2009). „The linguistic history of some Indian domestic plants”. Journal of Biosciences. 34 (6): 829—833. PMID 20093735. doi:10.1007/s12038-009-0096-1.
- ^ Mayrhofer, Manfred (1996). Etymologisches Wörterbuch des Altindoarischen. 2. Heidelberg: Universitätsverlag Winter. стр. 598. ISBN 3-8253-4550-5.
- ^ Fine Cooking (ур.). „Guide to Rice”. Fine Cooking. Приступљено 24. 2. 2014.
- ^ Loha-unchit, Kasma. „White Sticky Rice – Kao Niow”. Приступљено 12. 10. 2012.
- ^ Shoichi Ito & Yukihiro Ishikawa. „Marketing of Value-Added Rice Products in Japan: Germinated Grown Rice and Rice Bread”. Tottori University, Japan. Приступљено 12. 2. 2004.
- ^ Watson, p. 15
- ^ Juliano, Bienvenido O. (1993). „Rice in human nutrition”. Food and Agricultural Organization of the United Nations.
- ^ „Rice is Life” (PDF). Food and Agricultural Organization of the United Nations. 2004.
- ^ „Nutrient data laboratory”. United States Department of Agriculture. Приступљено 10. 8. 2016.
- ^ а б в г „Arsenic in Rice and Rice Products”. US Food and Drug Administration. 24. 4. 2017. Приступљено 12. 5. 2017.
- ^ „Chemical Contaminant Rules”. US Environmental Protection Agency. 24. 4. 2017. Приступљено 12. 5. 2017.
- ^ EFSA (28. 10. 2009). Panel on Contaminants in the Food Chain (CONTAM). „Scientific Opinion on Arsenic in Food”. EFSA Journal. European Food Safety Authority. 7 (10): 1351. doi:10.2903/j.efsa.2009.1351.
- ^ „Arsenic in your food: Our findings show a real need for federal standards for this toxin”. Consumer Reports. 2012. Архивирано из оригинала 8. 3. 2014. г. Приступљено 13. 3. 2014.
- ^ Consumer Reports Magazine November 2012 – Arsenic in your Food. Consumerreports.org (September 19, 2012). Retrieved on April 20, 2013.
- ^ Potera, Carol (2007). „Food Safety: U.S. Rice Serves Up Arsenic”. Environmental Health Perspectives. 115 (6): A296. PMC 1892142
. PMID 17589576. doi:10.1289/ehp.115-a296.
- ^ Rice as a source of arsenic exposure. Medicalxpress.com (December 5, 2011)
- ^ „Can reheating rice cause food poisoning?”. National Health Service (England) NHS.uk.
- ^ IRRI rice knowledge bank. Knowledgebank.irri.org. Retrieved on April 20, 2013.
- ^ More rice with less water Архивирано децембар 26, 2011 на сајту Wayback Machine cornell.edu. Retrieved on May 13, 2012.
- ^ Plants capable of surviving flooding. Uu.nl. Retrieved on May 13, 2012.
- ^ drought tolerance in upland rice. Stresstolerant.blogspot.com (September 6, 2008). Retrieved on May 13, 2012.
Литература
- Calpe, Concepción. "International trade in rice: recent developments and prospects." Rice is Life: scientific perspectives for the 21st century (2005). online
- De Datta, Surajit K. Principles and practices of rice production (International Rice Research Institute, 1981). online
- Latham, Anthony John Heaton. "From competition to constraint: The international rice trade in the nineteenth and twentieth centuries." Business and economic history (1988): 91-102. in JSTOR
- Watson, Andrew (1983). Agricultural innovation in the early Islamic world. Cambridge University Press. ISBN 0-521-06883-5.
- Vespada, Yaowanuch (1998). The genetic wonder of Thai rice. Plan Motif Publisher.
- Songkran Chitrakon; Boriboon Somrith (2003). Science and technology with Thai rice, National center for genetic engineering. The public information department. стр. 30.
Спољашње везе
| Државне | |
|---|---|
| Остале | |
