Family: Poaceae

Bengali/Vernacular Name: Dhan.

English Name: Rice.

Description of the Plant:
An annual crop, 60 cm to 120 cm tall. Leaf blade linear, 30-70 cm long, 6-20 mm wide, flat, striate, scaberulous; ligule pointed, often prominently exerted. Panicle partially included in upper leaf sheath or more usually exerted, erect in flower, nodding in fruit.

Using Information:
The grain is oleagenous, tonic, fattening and diuretic. Rice is used variously in sick diet. Boiled rice, when hot is used as a poultice. Malted rice is used as a peptic, carminative and tonic. In Europe, the grain has long been considered to exercise pectoral virtue and useful for persons troubled with lung disease and spitting of blood, as in pulmonary consumption. Boiled rice is very useful in disorganised digestion, in bowel derangements and in diarrhoea. Rice water is useful as a soothing, nourishing drink in febrile diseases and inflammatory states of the intestines. In Cambodia, the husk of the grain is considered anti-dysenteric. The roasted grain mixed with an equal amount of palm sugar is prescribed in “Strychnos” poisoning (Yusuf et al. 2009).

Chemical Constituents:
The husked rice contains carbohydrates (78.1%), some protein, minerals (sodium, potassium, magnesium, calcium, iron, sulphur and chlorine) and fat. It also contains vitamins- thiamine and nicotinic acid and a number of trace elements including zinc, aluminium, nickel, iodine, floride. The rice bran contains up to 25% fatty oil (Anon, 1966). Glucotricin have been isolated from leaves. Plant also contains two diterpene lactone growth inhibitors - momilactone A and momilactone-B (Rastogi and Mehrotra, 1993).


Cultivated all over the country.

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Retutn from ORYZA SATIVA to Medicinal Plants: Part O