Johane M. Filemon, M.S., RDN Reviewed by Dietitian Christa Brown, M.S., RDN, LD As a registered dietitian nutritionist and Haitian American, I’m often asked about which is
The risks associated with the cooking and storage of rice Rice can be contaminated by the spores from a type of harmful bacteria, Bacillus cereus, which can cause food poisoning.
MOAH and MOSH Contamination in Rice: Mineral Oil Aromatic Hydrocarbons (MOAH) and Mineral Oil Saturated Hydrocarbons (MOSH) are chemical compounds primarily derived from crude
Genetically modified (GM) rice refers to rice varieties that have been altered through genetic engineering to exhibit traits that do not naturally occur in conventional rice.
Aflatoxins, particularly Aflatoxin B1 (AFB1), are toxic compounds produced by Aspergillus fungi, commonly found in various crops, including rice. These toxins pose significant
Key Highlights: Introduction Basmati rice has a beautiful smell and taste. This comes from its origins in India. The Himalayan region is the perfect place to grow it.
Vialone Nano is an Italian semifino (medium-grain) rice variety. It is typical of the flat, rice-growing areas of the southern Provincia di Verona (Bassa Veronese,
Koshihikari rice are short grain rice. Koshihikari, a Japanese short-grain rice cultivar, was developed in 1956, more than 60 years ago. Despite its age, it has been the most
RoseMatta rice (also known as Palakkadan/Kerala Matta rice, or Kaje Rice) is an indigenous variety of rice grown in the Palakkad district of Kerala, India. It is known for
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