FAQ

What is Rice?

Rice is a cereal grain that has been grown for thousands of years. It's a staple food in many countries and one of the most common cereal grains in the world.
Several types are available, but varieties of white rice are the most popular, followed by brown rice
To better understand these different types, it's best to start with the basics.
All whole grains are composed of three major components:

  • Bran: A rough and hard outer layer that protects the seed. It contains fiber, minerals and antioxidants.
  • Germ: A nutrient-rich core containing carbs, fat, protein, vitamins, minerals, antioxidants and other plant compounds.
  • Endosperm: This is the largest part of the grain. It consists almost entirely of carbs (starch) and a small amount of protein.

This diagram shows what whole grains versus white grains look like:


Brown rice is an intact whole grain that contains both the bran and germ. Therefore, it's nutritious and rich in fiber and antioxidants.
On the contrary, white rice has had both the bran and nutritious germ removed, ultimately stripping it of all its nutritional parts. This is generally done to improve its taste, prolong its shelf life and enhance its cooking qualities.
As a result, white rice varieties are almost entirely made up of carbs in the form of starches, or long chains of glucose known as amylose and amylopectin.
Different types of rice contain different amounts of these starches, which affects their texture and digestibility. Rice that does not stick together after cooking is high in amylose, while sticky rice is generally high in amylopectin.
Because of these variations in starch composition, different types of rice can have different health effects.

Is rice gluten free?

Yes, all rice (in its natural form) is gluten-free. This includes brown rice, white rice and wild rice. ... In this case, the “glutinous” term refers to the sticky nature of the rice and not the gluten protein found in wheat, barley and rye. Rice is one of the most popular gluten-free grains for people with celiac disease.

Can diabetics eat rice?

If you have diabetes many vaireties of rice are rich in carbohydrates and you must be careful.  You may think that you need to skip rice as part of your diet, but this is not the case. Bestfield Low Gi Rice products mean you can still eat rice if you have diabetes. You should avoid eating it in large portions or too frequently, though as its important to maintain a healthy diet.

What amount of fibre is there in a bowl rice?
One cup of cooked medium grain white rice contains 0.5 grams of fiber, whereas one cup of cooked brown rice contains 3.5 grams of fiber. Per cup, brown rice has 25 fewer calories and seven grams fewer carbohydrates than white rice.
Is it bad to eat rice everyday?

Rice is one of the most widely consumed grains in the world. In some Asian countires rice is consumbed up to 6 times a day.  It can be fattening if eaten with an unhealthy diet, but weight loss friendly if eaten with a healthy and well-balanced diet.  There is nothing particularly "fattening" about rice, so its effects on weight must come down to serving size and the overall quality of your diet.  Therefore, depending on the serving size, rice can be both weight loss friendly and fattening.

What does GMO mean?

GMO means genetically modified organism. This is any organism whose genetic material has been altered using genetic engineering techniques. Bestfield Rice is GMO free meaning its is 100% natural and good for you.

What is the Glycemic Index (GI)?

Carbohydrate-containing foods can be rated on a scale called the glycaemic index (GI). This scale ranks carbohydrate-containing foods based on their effect on blood sugar levels over a period of time – usually two hours.

Carbohydrate-containing foods are compared with glucose or white bread as a reference food, which is given a GI score of 100. The GI compares foods that have the same amount of carbohydrate, gram for gram. Carbohydrates that break down quickly during digestion have a higher glycaemic index (GI more than 70). These high GI carbohydrates, such as a baked potato, release their glucose into the blood quickly.

Carbohydrates that break down slowly, such as oats, release glucose gradually into the bloodstream. They have low glycaemic indexes (GI less than 55). The blood glucose response is slower and flatter. Low GI foods prolong digestion due to their slow break down and may help with satiety (feeling full).

Best field Rice is low on the glycaemic index making it a healthy choice for you.

Bestfield Pty Ltd

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Email: info@bestfield.com.au
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