Scientifically, rice is called Oryza sativa, and wheat is called Triticum SPP. Rice and wheat belong to the same cereal family but possess varied sensory and nutritional structures. This article is termed to give the significant differences between rice and wheat.
What is Rice?
Rice is among the grass specie. Scientifically, it is known as Oryza sativa and cereal grain. It is the most eaten main food for a significant part of the world populated by humans. It is an agricultural commodity occupying the third largest worldwide production. A high portion of rice is planted for human consumption, making it the most essential grain with the highest regard for human nutrition and caloric consumption, offering more than one-fifth of the calories humans take into the body globally. Rice preparation is done by boiling it, during which the cooking water is absorbed. Rice is a staple food that is important to some religions and famous beliefs.
What is Wheat?
Wheat is a type of cereal grain and the third most manufactured cereal. Wheat is grown in more land areas than any other type of commercial food crop. Globally, wheat leads as a source of protein in the diet consumed by humans, possessing a higher quantity of protein than other essential cereals such as rice. As a principal food, it is used in the production of flour for cookies, cakes, noodles, leavened bread, pasta, and biscuits. Wheat is used for fermentation in the production of beer and other kinds of alcoholic beverages.
Whole wheat grains are sometimes milled to retain only the endosperm for white flour. Wheat grains are good sources of minerals, protein, and vitamins; the refined one is concentrated into starch.
Difference Between Rice and Wheat
Rice and wheat possess substantially varied properties and applications. Scientifically, rice is known as Oryza sativa, which means Asian rice. Wheat is called Triticumaestivum. Rice is classified into various types, which include long-grained rice, which is high in amylose and remains intact after preparation, medium-grained rice, which is high in amylopectin, and usually sticky after preparation; and short-grained rice. Medium-grained rice is mainly used in preparing delicious dishes.
Contrary to this, wheat is divided into six groups which are the hard red winter, soft red winter, hard red spring, soft white wheat, hard white, and the durum, which is hard. Hard wheat is used to make all-purpose flour, rolls, and bread. It is high in gluten. At the same time, soft wheat is used in the production of cakes, biscuits and crackers, muffins, and pastries. China has been recorded as having the largest production and consumption of rice. In comparison, Denmark has been recorded as having the highest consumption of wheat. Rice has different grain colours, such as brown, white, black, and red, each with its varieties. Wheat is of various types, like red, white, or amber grains. Rice contains more energy than wheat, and it is said to be the largest source of energy food in the world.
Rice is best for people who are on a gluten-free diet, whereas wheat is not. The starch content of rice is higher than wheat, with a ratio of 80%, while wheat is 70%. Wheat is more proteinous than rice. Rice grain is mainly used for instant cooking, such as parboiled rice and noodles. Flour made from rice is used chiefly in making batters and bread. Humans consume wheat; it is used in making food products such as biscuits, cookies, cakes, and pasta. Raw wheat after ground can be used in preparing semolina. It can be dried to form malt. When fermented, it can be used in the production of beer and alcoholic beverages. Wheat can also be used as forage crops for farm animals like cows and sheep.
