Rice is a valuable food. Its digestibility and absorption is greater than that of all other grains. Its easy digestibility is due to the insignificant amount of cellulose, which makes it useful in inflammatory diseases of the stomach and intestines. Carbohydrate content is high (mainly nishiste), which if consumed in large quantities, makes it unsuitable for people with diabetes. Useful and  recommended for diseases of the liver, gall bladder, hypertension, cardiac decompensation, kidney, skin and allergic diseases. When rice is cooked with water, which is then discarded, it loses some of its starch, it becomes more easily digested and less caloric.