Rice has been cultivated worldwide for over 10,000 years and constitutes a basic food source for humans. Scientists consider that there are 140,000 varieties of cultivated rice but no one really knows the exact number. Within the wider area of Messinia, rice is mainly cultivated in the municipality of Messini. 

The difference between brown, unprocessed rice and white processed rice is not limited to its color. In order to produce brown rice, only the outermost layer, the hull, of the rice kernels is removed.  This process is the least damaging to the nutritional value of the final product.

On the contrary, any further processing of rice results in significant loss of nutritional elements.


Rice has a high nutritional value. It is rich in complex carbohydrates, which are considered a key source of energy for the human body and a unique energy source for the brain and nervous system. It also contains fiber, B vitamins (pantothenic acid or vitamin B5, niacin, riboflavin, thiamine) and minerals (manganese, selenium and magnesium). More specifically, fiber contributes to the healthy function of the digestive system, pantothenic acid helps metabolize carbohydrates while in stress situations it supports adrenal function that contribute to the proper functioning of metabolism. Furthermore, brown rice is a good source of manganese, which helps produce energy from protein and carbohydrates. Rice also contains proteins of low biological value. Rice protein does not contain all the essential amino acids needed for the normal function of the body. Lysine, an amino acid, which does not exist in rice, can be found in high amounts in legumes. Thus, when rich is combined with legumes, like chickpea or lentil risotto, it provides meals with high biological value protein. The same occurs when rice is combined with products of animal origin such as meat and fish dishes with rice. Such dishes also have an increased nutritional value. Finally the combination of rice with dairy products, like yogurt and milk, improves the overall biological value of the provided vegetable protein of rice.

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