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A staple food in most of the world, Rice (Oryza sativa) was first eaten more than 10,000 years ago in China. From there is spread across Asia, then Europe and the Americas.

Rice is such an important food that, in Chinese and Japanese, the word for “rice” is synonymous with “meal.” It traditionally was considered to be a “yang” tonic that promotes healthy digestion.


As a grain, most of the nutrition in Rice is contained in the hull, or the bran. Per 15 gram serving, this outermost part contains 2 g protein, 8 g carbohydrate and 15% of the Percent Daily Value for iron.

Brown rice contains the bran and is therefore more nutritious than white, which has been polished to remove the outer layers.

Uses of Rice


This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner such as a naturopathic physician.

Active Constituents

Various micro- and macronutrients

Parts Used

  • Bran

Important precautions

Additional Resources

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