Question

A person is eating rice. His food contains
A.Cellulose
B.Starch
C.Lactose
D.Protein

Answer 1

Hint: Rice may be a staple food for over 1/2 the world’s population, and 90% of the world’s rice comes from Asia. Manufacturers make many products from rice, including rice flour, rice syrup, rice bran oil, and rice milk.

Complete answer:
Rice, (Oryza sativa), edible starchy cereal grain and therefore the grass plant (family Poaceae) by which it's produced. Roughly one-half of the globe's population, including virtually all of the East and geographical area, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans. Rice is cooked by boiling, or it will be ground into flour. It's eaten alone and in a very great type of soups, side dishes, and main dishes in Asian, geographic region, and plenty of other cuisines. There are thousands of kinds of rice, but betting on how producers process them, they fit into white or brown. Polished rice is the most typical type, though rice offers more health benefits.
Rice comes in all kinds of shades, including reddish, purplish, or black. Both white and rice contain mainly carbohydrate and a few proteins, with virtually no fat or sugar. Cooked rice contains plenty of water, making up almost 70% of its total weight. White and rice have similar calorie, carbohydrate, protein, and fat content.
Rice is primarily composed of carbohydrate, which makes up almost 80% of its total dry weight. Most of the carbohydrate in rice is starch. Starch is the commonest style of carbohydrate in foods. Starch is formed from long chains of glucose called amylose and amylopectin. Differing kinds of rice have varying amounts of those compounds, which affects the feel of the rice:
Basmati rice is rich in amylose, meaning it doesn't remain after cooking.
Sticky rice, or glutinous rice, is low in amylose and high in amylopectin, making it sticky after cooking. This makes it ideal for risottos, rice pudding, and eating with chopsticks.
Fiber: Brown rice contains a better amount of dietary fiber than rice. During the processing of polished rice, the grain loses the bran, or reproductive structure, which contains most of the fiber. The bran contains mainly insoluble fibers, like hemicellulose, and virtually no soluble fiber. White and rice contain varying amounts of a soluble fiber called resistant starch.

Hence, the correct answer is option (B)

Note: White rice is refined, polished, and stripped of its bran and germ. This increases its cooking quality, shelf life, and tastiness, but significantly reduces its nutritional value. That said, manufacturers usually enrich polished rice or replace some vitamins after processing. Brown rice is an intact whole grain, containing both the bran and therefore the germ, which are the foremost nutritious parts of the grain. They contain fiber, vitamins, minerals, and antioxidants. For this reason, rice may contain more fiber and nutrients than polished rice. Brown rice is best for people with diabetes. Rice can raise blood glucose, while rice incorporates a lower glycemic index and may help with glucose control.