{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreihl5e5kayo7oankxmtsvb37a523hn32qy3jv5jtxpj67jqfio2u4q",
    "uri": "at://did:plc:pmmp7irwts7faw56jdxk3idc/app.bsky.feed.post/3mfa6wn52fsy2"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreidnyhzokqc45tctpc262jpz6w3clu2me5aj6khwllmwrouozimcci"
    },
    "mimeType": "image/jpeg",
    "size": 125236
  },
  "path": "/news/2026-02-japonica-rice-unique-lipids-slower.html",
  "publishedAt": "2026-02-19T11:40:01.000Z",
  "site": "https://medicalxpress.com",
  "tags": [
    "Health"
  ],
  "textContent": "Rice feeds more than half of the world's population, yet we still only partly understand the nutrients it contains. More than 85% of the rice we eat is composed of starch, though it also contains some protein (around 10%), small amounts of fat (roughly 2%), a few vitamins, and trace elements. Because fats, or lipids, make up such a small fraction of rice, they have received relatively little scientific attention despite playing an important role in nutrition, flavor, and grain quality.",
  "title": "Colorful japonica rice shows unique lipids and slower digestion than white rice"
}