Given that fats constitute a very small part, they have often been overlooked, despite playing an important role in nutrition, flavor, and grain quality. To explore this gap, researchers at Hokkaido University in Japan examined Japanese Japonica rice, a short to medium-grain variety that becomes soft and slightly sticky when cooked. This variety accounts for about 15% of rice production. Over 85% of rice is composed of starch, along with moderate amounts of protein (about 10%), fats (about 2%), and vitamins and trace elements. 'Sai Tek Daily' notes that rice is a staple food for more than half of the world's population, yet its complete nutritional properties have not yet been fully discovered.
