Traditional Rice of Sri Lanka

Traditional Rice / Indigenous Rice / Heirloom Rice
Scientific classification
Kingdom: Plantae
Family: Poaceae
Genus: Oryza
Species: Oryza sativa
Binomial name
L. Oryza sativa

Rice in Sri Lanka has played an important role in the country's functioning and survival for centuries. Rice continues to be a staple of traditional Sri Lankan cuisine today.

History

Early History

Sri Lankan people may have started cultivating rice as early as 800 B.C., according to documentary evidence.[1] Further evidence of early rice cultivation is the construction, since 390 B.C., of massive irrigation structures, reservoirs, and interconnected canals. From ancient times, rice cultivation was not only an economic activity, but a way of life for the people of Sri Lanka.[2] Some varieties of rice have been passed down for generations, and are called traditional, indigenous, or heirloom.

Once renowned as the granary of the east, Sri Lanka offered more than 2000 indigenous rice varieties to the rest of the world. Rice cultivation in Sri Lanka was once considered sacred. The process remained sustainable due to the methods used for production, as well as the sanctity associated with the process of rice cultivation.[3]

Colonialism

With the European colonization of Sri Lanka during the 16th and 18th centuries, more emphasis was given to other plantation crops. In the 20th century, however, rice was once again given attention. With an increase in the country's population, a new series of rice varieties, called "the H series," was introduced in the 1950s. Chemical fertilizer was also introduced at this time to increase harvest yield. As a result, the average yield of rice increased from 0.65 metric ton/hectare (mt/ha) to 1.73 mt/ha in 1950.

Unfortunately, many of the traditional varieties of Sri Lankan rice contained higher concentrations than the new rices of glutamic acid, vitamins, and fiber, and a lower glycemic index. While the new rices were being produced in greater quantities, it was not as nutritious as the traditional rice that had once sustained the Sri Lankan people.[4]

Rise of the New Rices

By the 1980s, 90% of the farmland in Sri Lanka was being used to cultivate the "semi-dwarf" (newly improved) rice variety.

Currently, 95% of the rice produced in Sri Lanka are hybrid varieties. These are harvested using chemicals, non-organic fertilizer, and pesticides, which are needed to produce larger harvests with lower costs.

However, traditional rice is gradually making a comeback. This is due to increased global awareness about the benefits of eating organic food, and the dangers of using chemical fertilizer and pesticides.[5][6]

Traditional Rices

Suwandel

As the translated name implies, this is a fragrant white rice with an exquisite aroma.[7] Suwandel rice is said to promote fair and glowing skin, improve the function of the excretory system, improve vocal clarity, enhance male sexual potency, and help control diabetes.

Its milky taste makes Suwandel a common choice for festive occasions and ceremonies. Nutritionally, the rice consists of 90% carbohydrates, 7% crude protein, 0.7% crude fat, and 0.1% crude fiber. Suwandel is known to contain higher amounts of glutamic acid and vitamins than other, more common rice varieties.[8]

Suwandel is an heirloom rice variety, cultivated organically with traditional rain-fed methods in the southern lowlands of Sri Lanka. Because of this, cultivation takes longer than other varieties of rice. It is usually 5 to 6 months before harvest. Heirloom rice cultivation in Sri Lanka is a sacred process.

Kalu Heenati

Kalu Heenati is literally translated as "dark, fine grain." It is a highly nutritious red rice that is considered to be good for daily consumption.

In Sri Lanka, Kalu Heenati rice is said to have medicinal properties, including the following:[9]

Maa-Wee

This is a reddish-brown rice variety with a unique texture. It is low in carbohydrates, and rich in protein and fiber. Ma-Wee is also proven to have a 25% to 30% lower glycemic index (GI) than other common rice varieties. It is 84.5% carbohydrates, 9.4% protein, 3.6% fat, and 1.1% fiber.

Ma-Wee rice is best when soaked prior to boiling. One traditional dish calls for the rice to be cooked with chopped spring onion and leeks, and served with bottle gourd sautéed in spices and coconut milk.

Ma-Wee was loved by the queens of Sri Lanka, who believed it helped them maintain a trim, shapely figure. Many people in Sri Lanka still believe that this type of rice helps control weight gain.

In Sri Lanka, Ma-Wee rice is also said to:

Ma-Wee is also revered for its historical importance in religious ceremonies. According to folklore, Ma-Wee has been placed in the caskets of sacred relics and the pinnacle (kotha) of dagabas.[10]

Pachchaperumal

The word "Pachchaperumal" means "The Lord Buddha’s color." It is a wholesome red rice variety. When cooked, it takes on a deep, rich burgundy color. It is rich in nutrients and proteins, and is considered an excellent choice for an every day meal.[11] It is also said to be part of a good diet for people with diabetes and cardiovascular disease.

Pachchaperumal has long been considered a divine rice in traditional Sinhalese culture. Traditionally, it was often used in alms-giving.

Kuruluthuda

A nutritious red rice variety rich in proteins and fiber, kuruluthuda has a unique, pleasant taste. It is said to improve bladder functioning, enhance male sexual potency, and help avoid impotency.[12]

Rathdel

Rathdel is another type of red rice which is said to have medicinal properties. For example, it is said to:[13]

Madathawalu

Another traditional red rice variety, madathawalu is highly recommended in Ayurvedic treatment to help strengthen the immune system.[14]

Hetadha Wee

This red rice variety is thought to have many health benefits, including:

Nutrients in Traditional Rices

The following nutrients have been found in all traditional rice varieties in Sri Lankan:

1. Selenium - One cup of traditional rice provides 27.3% of the recommended daily intake (RDI) of selenium. Selenium is an important trace mineral known to reduce certain forms of cancer, as well as heart disease, inflammatory diseases, and rheumatoid arthritis.[15]

2. Manganese - One cup of traditional rice provides 88.0% of the RDI of manganese. Manganese is important for the nervous and reproductive systems. It also acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.[16]

3. Naturally Occurring Oils - These oils reduce LDL forms of cholesterol. Reduced LDL is healthy for the heart.[17]

4. Phytochemicals - Studies show that six servings per week can reduce the buildup of plaque in the arteries, and reduce the chances of developing heart disease and high cholesterol.[18]

5. Antioxidant - A study conducted by the Industrial Technology Institute (ITI) (No.10715TG6) of Sri Lanka showed that traditional rices contained high levels of antioxidants.[19]

6. Fiber - One cup of traditional rice provides 14.0% of the RDI of fiber. High-fiber foods help prevent constipation and make people feel more full despite having eaten only a small amount of food.[20]

7. Low glycemic index - Unlike white rice, which releases sugar quickly into the body, traditional rices release sugar slower and more steadily. This can help keep blood sugar more stabilized. New research shows that individuals who eat at least two servings of brown rice weekly can reduce their chances of developing type II diabetes by up to 11%.[21]

8. Phosphorus - An essential nutrient required for proper cell functioning, regulation of calcium, maintaining strong bones and teeth, and making ATP (adenosine triphosphate), a molecule which provides energy to our cells. A deficiency in phosphorus can lead to lowered appetite, anemia, muscle pain, improper bone formation (rickets), numbness, and a weakened immune system.[22]

9. Iron - Traditional rice contains iron, which is a part of proteins and enzymes found throughout the body. These include hemoglobin and myoglobin, both of which help carry oxygen in the blood. Iron is also an important component of the muscles.[23]

10. Vitamin B6 - Promotes healthy central nervous and immune systems. Vitamin B6 also helps cells grow normally, helps turn food into energy, and can make skin healthier.[24]

11. Tryptophan - An essential amino acid, which is needed for proteins to be built.[25]

12. Calories - A basic unit of energy found in all foods, needed to maintain the body's vital functions. Everyone needs calories, but getting them through foods that provide healthy nutrients is ideal.

13. Vitamin B1 - Helps maintain a healthy heart & nervous system; optimizes metabolism; optimizes brain function, and may help protect against Alzheimer's Disease. Vitamin B1 also helps the blood form and circulate; helps with growth; and is important for muscle tone, energy, and learning.

14. Vitamin B3 - Helps maintain a healthy nervous system, skin, tongue, and digestive system. Vitamin B3 also helps with improve blood circulation and energy. It lowers LDL ("bad cholesterol") levels and increases HDL ("good cholesterol") levels.

15. Unsaponifiables - This is a natural remedy popular with arthritis patients.[26]

16. Phytonutrients - These have anti-inflammatory properties and promote healthy liver function.[27]

17. Lignans - These lower cancer risk by preventing pre-cancerous cellular changes. They also slow down the progression and movement of cancer cells; reduce the risk of cardiovascular disease; and lower LDL cholesterol levels.[28]

18. Amylose and Amylopectin - These provide a high-fiber source with a low glycemic index. The more amylose present, the lower the glycemic index. Diabetics may benefit from a diet high in amylose because foods with lower glycemic indices release sugar more slowly into the body, which helps prevents quick spikes in glucose levels. Research is also being conducted on the benefits of a high-amylose diet for preventing colon cancer and heart disease.[29]

19. Potassium - An essential nutrient used to maintain fluid and electrolyte balance in the body. A deficiency in potassium can cause fatigue, irritability, and hypertension. Very low potassium levels can also cause serious heart problems.[30]

20. Starch (amylum) - One cup of traditional rice contains 54g of starch. As a carbohydrate, starch is a source of energy.[31]

22. Protein - Traditional rice contains relatively high levels of protein. Protein is needed for healthy bones, muscles, cartilage, skin, and blood. They are also building blocks for enzymes, hormones, and vitamins.[32]

Future

Rice has a sacred association among Buddhist, Hindu, and Muslim populations alike. It is said that rice cooked with coconut milk was the first offering made to Buddha, and to this day the dish is a staple of Sri Lankan culture during sacred festivals and important events. It is also said that rice cooked in ghee or clarified butter was the favourite food of Muhammad.

In a pioneering effort, traditional rice is now branded and exported in an attempt to make it an international brand, like some tea brands.[33]

References

  1. ↑ "From wild grass to golden grain". Sundaytimes.lk. Retrieved 12 October 2014.
  2. ↑ "Rice". Agridept.gov.lk. Retrieved 12 October 2014.
  3. ↑ "Sri Lanka - Granary of the East - Sri Lanka". Lankanewspapers.com. Retrieved 2015-02-19.
  4. ↑ "Features". Priu.gov.lk. Retrieved 12 October 2014.
  5. ↑ "Varietal Improvement_RRDI". Agridept.gov.lk. Retrieved 12 October 2014.
  6. ↑ "Dhasa Maha Yodhayo- The legendary ten giants of King Dutugemunu - Sri Lanka". Lankanewspapers.com. 2011-01-15. Retrieved 2015-02-19.
  7. ↑ "Identification of fragrant gene, fgr, in traditional rice varieties of Sri Lanka". Sljol.info. Retrieved 12 October 2014.
  8. ↑ "Suwandel Rice - Sri Lanka - Cereals and Flours - Ark of Taste - Slow Food Foundation for Biodiversity". Slowfoodfounation.com. Retrieved 12 October 2014.
  9. ↑ "Characterization of Suwandal and Heenati rice varieties for the fragrance gene using Polymerase Chain Reaction based molecular markers". Environmentlanka.com. Retrieved 12 October 2014.
  10. ↑ "2011 Progress & 2012 Programme : Ministry of agriculture" (PDF). Agrimin.gov.lk. Retrieved 19 February 2015.
  11. ↑ "Spectrum | Sundayobserver.lk - Sri Lanka". Sundayobserver.lk. 2008-10-19. Retrieved 2015-02-19.
  12. ↑ "Anther Culture Potential of Indica Rice Varieties, Kurula Thuda and BG 250" (PDF). Agri.ruh.ac.lk. Retrieved 19 February 2015.
  13. ↑ (PDF) https://web.archive.org/20130702040558/http://www.agridept.gov.lk:80/images/stories/site/asda/ASDA2010/4_s.n.jayawardene.pdf. Archived from the original (PDF) on July 2, 2013. Retrieved October 2, 2013. Missing or empty |title= (help)
  14. 1 2 "An indigenous path to better health". Sundaytimes.lk. Retrieved 12 October 2014.
  15. ↑ "Selenium accumulation in different brown r... [J Agric Food Chem. 2009] - PubMed - NCBI". Ncbi.nlm.nih.gov. Retrieved 12 October 2014.
  16. ↑ "Brown Rice for Long Lasting Health by Breathing Space". Parentingweekly.com. Retrieved 2015-02-19.
  17. ↑ "Rice Bran Oil, The World's Healthiest Oil, Whats Cooking America". Whatscookingamerica.net. Retrieved 12 October 2014.
  18. ↑ "Ferulic Acid". Phytochemicals.info. Retrieved 12 October 2014.
  19. ↑ https://web.archive.org/20131005114756/http://www.cmb.ac.lk/annual-research-symposium/annual-research-symposium-science/antioxidant-properties-of-some-sri-lankan-traditional-red-rice-oryza-sativa-l/. Archived from the original on October 5, 2013. Retrieved October 2, 2013. Missing or empty |title= (help)
  20. ↑ "Brown rice". Health.com. Retrieved 12 October 2014.
  21. ↑ "Glycemic Index Testing service" (PDF). Cicagri.com. Retrieved 19 February 2015.
  22. ↑ "Phosphorus in rice per 100g". Dietandfitnesstoday.com. Retrieved 12 October 2014.
  23. ↑ "Rice and iron absorption in man.". Ncbi.nih.gov. Retrieved 12 October 2014.
  24. ↑ "Top 10 Foods Highest in Vitamin B6". Healthaliciousness.com. Retrieved 12 October 2014.
  25. ↑ "Tryptophan". Aminomics.com. Retrieved 12 October 2014.
  26. ↑ (PDF) https://web.archive.org/20131005020442/http://psasir.upm.edu.my/773/1/89-96.pdf. Archived from the original (PDF) on October 5, 2013. Retrieved October 2, 2013. Missing or empty |title= (help)
  27. ↑ "Rice Phytonutrients : Do Realistic Intakes of Rice and Rice Bran Oil Promote Health?" (PDF). Usarice.com. Retrieved 19 February 2015.
  28. ↑ "Have A Rice Day - Healthy Diet > Brown Rice". Haveariceday.com. Retrieved 12 October 2014.
  29. ↑ "Dietary amylose and amylopec... [J Anim Physiol Anim Nutr (Berl). 2010] - PubMed - NCBI". Ncbi.nih.gov. Retrieved 12 October 2014.
  30. ↑ "Potassium in brown rice per 100g". Dietan dfitnesstoday.com. Retrieved 12 October 2014.
  31. ↑ "Influence of Germination Conditions on Starch, Physicochemical Properties, and Microscopic Structure of Rice Flour" (PDF). Ipcbee.com. Retrieved 19 February 2015.
  32. ↑ "Protein in Brown Rice". Fatsecret.com. Retrieved 12 October 2014.
  33. ↑ "The Island". Island.lk. Retrieved 12 October 2014.
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