Rice & Salt

Rice is a grain that grows in wet environments and is a staple food for much of the world's population. It is processed by removing the outer hull, and can be further milled to remove the bran and germ. Salt, or sodium chloride, is a mineral naturally found in seawater and underground deposits.

Rice is used as a base ingredient in many dishes, providing carbohydrates and texture. Salt is used to enhance flavor, act as a preservative, and control fermentation in foods like baked goods.

Rice is a source of carbohydrates and some B vitamins. Salt (sodium chloride) is essential for bodily functions, but high intake is linked to increased blood pressure. The FDA recommends limiting sodium intake. JECFA has evaluated salt and established acceptable intake levels. There is ongoing scientific discussion about the optimal level of sodium intake for health.