Gladio rice (Oryza sativa L., Italian variety, Long B type)

Description

Gladio rice is an Italian cultivar of Oryza sativa L. classified in the Long B commercial type. It is a modern variety selected to provide a long, slender, crystalline grain with very good agronomic stability and technological performance in dishes where separate, non-sticky kernels are desired (salads, side dishes, pilaf-style preparations).

The grain of Gladio is narrow, elongated and tapered, with a high length/width ratio and a translucent (crystalline) endosperm. Unlike many risotto rices, it does not show a central “pearl”; this puts it firmly in the family of long, crystalline rices designed more for dry, separate-grain cooking than for creamy, high-starch-release preparations.

From an agronomic perspective, Gladio is described as a low-stature, early or medium-early variety, with high yield potential, good industrial milling yield, and good resistance to lodging and common paddy diseases. Its adaptability to different cultivation environments has favoured wide adoption in Italian rice-growing areas, especially where stable yields and robust plant architecture are required.

On the market, Gladio may appear either under its varietal name (“Gladio”) or generically as “riso Lungo B”, in line with Italian internal market legislation that allows commercial grouping of varieties by grain type.

Botanical classification
Common name: Gladio rice (long B grain rice)
Clade: Angiosperms
Order: Poales
Family: Poaceae
Genus: Oryza
Species: Oryza sativa L.

Cultivation and growth conditions

Climate
Gladio rice is an Italian cultivar adapted to warm–temperate environments, with hot summers and good water availability throughout the crop cycle. It requires a growing season free from frost, with high temperatures during tillering, stem elongation and flowering. It is sensitive to low temperatures in the early stages and at anthesis, which can reduce grain set and yield.

Exposure
Like other paddy rice varieties, it needs full sun to maximise photosynthetic activity and to ensure good panicle development. Prolonged shading slows growth, reduces productivity and may favour the spread of weeds.

Soil
Gladio rice is typically grown on flat soils suitable for flooding, preferably clay or clay–loam soils with good water-holding capacity and adequate organic matter. Very sandy, highly permeable soils are not suitable, as they do not allow a stable water layer to be maintained. The ideal pH ranges from slightly acidic to neutral or mildly alkaline.

Irrigation
The crop is managed mainly under flooded conditions, maintaining a water layer over the soil for much of the growing season. Careful regulation of water levels in the different stages (pre-emergence, tillering, stem elongation, ripening) is essential to control weeds, reduce water stress and ensure uniform growth. Sudden reductions in water level or unplanned dry periods can negatively affect yield and grain quality.

Temperature
Optimal temperatures for germination are above 12–13 °C, while for vegetative growth and flowering ideal values are around 20–30 °C. Cold episodes during anthesis may reduce fertilization and grain set; on the other hand, excessive heat, combined with strong radiation and dry winds, can cause grain scorching and quality defects.

Fertilization
Gladio rice requires balanced fertilization with nitrogen (N), phosphorus (P) and potassium (K):

• Nitrogen, split between pre-flooding and topdressings, promotes regular tillering without inducing excessive lodging;

• Phosphorus supports early crop establishment and root system development;

• Potassium improves lodging resistance and grain quality.

Excess nitrogen increases the risk of fungal diseases (such as blast), favours lodging and can reduce overall yield stability.

Crop care
Main management practices include:

• weed control through crop rotation, possible false sowing, and mechanical and/or selective chemical methods;

• careful land levelling to ensure uniform flooding;

• management of water levels to limit unwanted aquatic species and reduce crop stress;

• monitoring of diseases (e.g. blast) and pests, using integrated pest management strategies where possible;

• adjustment of sowing density to reduce internal competition and lodging risk.

Good air circulation within the canopy improves plant health and supports proper panicle formation.

Harvesting
Harvest takes place when grain ripening is uniform and grain moisture is suitable for combine harvesting. Excessive delay can lead to lodging, grain loss, shattering and quality decline. After harvest, grain is dried to a moisture content suitable for safe storage and subsequent processing steps.

Propagation
The Gladio cultivar is propagated using certified seed, produced in varietal seed multiplication plots to ensure genetic purity, grain uniformity and stable technological and cooking characteristics. On farm, paddy sowing (broadcast or in rows, on dry soil or under water) is carried out by adjusting the seed rate according to target plant density, soil characteristics and the agronomic technique adopted.

Indicative nutritional values per 100 g
(white, milled Gladio rice, raw – average values)

• Energy: ~ 340–360 kcal

• Water: ~ 8–13 g

• Total carbohydrates: ~ 75–78 g

  • predominantly starch

• Dietary fibre: low (higher only in semi-whole or wholegrain forms)

• Protein: ~ 7–8 g

• Total fat: ~ 0.4–1.0 g

  • first occurrence SFA (Saturated Fatty Acids): minor proportion of total lipids; excessive SFA intake in the overall diet is associated with increased LDL cholesterol

  • MUFA (MonoUnsaturated Fatty Acids): present in small amounts and generally considered more favourable than SFA when replacing part of them

  • PUFA (PolyUnsaturated Fatty Acids): also present in small amounts, contributing to the unsaturated fraction of the lipid profile

Micronutrients include B-group vitamins and minerals (e.g. magnesium, phosphorus, iron, zinc) in modest concentrations, largely reduced compared with wholegrain rice due to removal of bran and germ during milling.

Key constituents

• Complex carbohydrates

  • starch (amylose + amylopectin), the main source of energy

• Proteins

  • rice storage proteins in moderate amounts

• Lipid fraction

  • very low total fat, with a mix of saturated, monounsaturated and polyunsaturated fatty acids in small absolute quantities

• Dietary fibre

  • low in the refined white product; higher in semi-whole and wholegrain Gladio

• Micronutrients and minor components

  • B-group vitamins and minerals in small amounts

  • phenolic compounds, phytosterols and other phyto-components mainly concentrated in the outer layers, largely removed in white Gladio rice

Production process

1. Cultivation

   • sowing of Gladio in Italian paddy fields under flooded or semi-flooded conditions

   • agronomic management focused on water level, nitrogen fertilisation, weed and disease control

   • early or medium-early growth cycle with low plant height, limiting lodging risk

2. Harvesting

   • mechanical harvest of paddy (rough rice) at physiological grain maturity

3. Drying

   • controlled drying of paddy to safe storage moisture levels

4. Cleaning and storage

   • removal of foreign material (straw fragments, stones, weed seeds)

   • storage in silos with monitoring of humidity, temperature and storage pests

5. Dehusking and milling

   • dehusking of paddy to obtain brown Gladio rice

   • whitening and optional polishing to produce white, crystalline Long B rice

   • separation and removal of broken or defective kernels

6. Final sorting and packaging

   • quality checks on grain size, integrity and moisture

   • packing for retail as “Gladio” or as generic Long B rice, or use as an ingredient in rice mixes and industrial products

Physical properties

• Grain type: Long B, slender, elongated, high length/width ratio

• Endosperm: crystalline, without central pearl

• Colour: bright white in the milled product; slightly amber or beige in parboiled or semi-wholegrain forms

• Mechanical behaviour: firm and resistant raw grain, suitable for handling and industrial processing

Sensory and technological properties

• Flavour: neutral, mild cereal taste, not aromatic

• Aroma: typical of white non-aromatic rice

Cooking behaviour

• low tendency to stickiness when cooked with appropriate water ratios

• grains remain well separated, dry and light

• good shape retention after cooking and cooling, useful for salads and cold dishes

• moderate cooking time, comparable to other long-grain white rices

Technological aspects

• suitable for cooking methods that emphasise separate grains (boiling and draining, absorption, pilaf-style)

• relatively high amylose level compared with shorter-grain risotto rices, favouring a dry texture and reduced surface stickiness

• good performance in industrial and catering settings where holding, cooling and reheating can occur

Food applications

• Rice salads and cold mixed dishes

• Side dishes served with meat, fish, legumes or vegetable-based mains

• Pilaf and stir-fry preparations, including dishes inspired by Asian cuisines

• Rice for stuffing vegetables, casseroles and oven dishes where separate grain identity is desirable

• As a base for single-dish meals combining rice with vegetables, pulses and lean proteins

It is generally less suitable for:

• creamy, strongly starch-based preparations such as classic Italian risotti

• recipes where high starch release and sauce thickening by the rice itself are essential

Nutrition and health

Gladio has the typical nutritional profile of refined long-grain white rice:

• main contribution in the form of complex carbohydrates

• moderate protein content

• very low total fat, with a small share of saturated fat and relatively more unsaturated fats (MUFA, PUFA) in the overall lipid fraction

• low fibre content compared with wholegrain rice

Health-related aspects:

• as a refined starch source, its glycaemic impact depends significantly on portion size, cooking method and whole-meal composition

• combining Gladio with vegetables, pulses and high-quality fats may help modulate glycaemic response and increase overall nutrient density

• as with all rice, Gladio is naturally gluten-free, and can be included in gluten-free diets, provided production and packaging avoid cross-contamination

Portion note

Indicative dry rice portions:

• main carbohydrate component of a meal: 70–80 g per person

• side dish: 50–60 g per person

Portions should always be adjusted based on age, body size, physical activity, total diet and presence of other carbohydrate sources in the meal.

Allergens and intolerances

• rice, including Gladio, is naturally free of gluten and can be used in diets for coeliac patients and gluten-sensitive individuals if processed in gluten-free conditions

• true rice allergy exists but is relatively uncommon; most consumers tolerate rice well from an immunological point of view

• gastrointestinal tolerance is generally good; any discomfort is usually related to overall meal composition rather than the rice variety itself

Storage and shelf-life

Raw Gladio rice

• store in a cool, dry place, protected from light and strong odours

• keep in original sealed packaging or transfer to airtight containers after opening

• under proper conditions, shelf-life of milled Gladio rice is typically up to about 24 months, following producer indications

Cooked Gladio rice

• if not consumed immediately, cool as quickly as possible

• store in the refrigerator in closed containers

• consume preferably within 24 hours, respecting good hygiene practices

Safety and regulatory aspects

• Gladio rice is a conventional food cereal and is regulated under general legislation for rice and cereal products

• subject to legal limits for contaminants (e.g. pesticide residues, heavy metals, mycotoxins) and to microbiological criteria

• must comply with requirements on traceability, labelling and food safety management

• when marketed using the Long B classification, it must meet the relevant grain size and shape specifications defined by national marketing standards

Labelling

On consumer packs, Gladio rice is typically labelled with:

• product name: e.g. “Gladio rice” or “Long B rice (Gladio variety)”

• rice type/class: Long B

• net quantity

• best-before date and batch identification

• storage instructions (“store in a cool, dry place”)

• nutrition declaration per 100 g (and sometimes per serving)

• country of origin/production where required by law

• any voluntary claims (e.g. “gluten-free”, “organic”) only when all regulatory conditions are met

Troubleshooting

In cooking

• Grains sticky or clumped

  • possible causes: too much water, overcooking, lack of pre-rinsing

  • corrective measures: rinse rice before cooking until water runs clearer; respect recommended water/rice ratio and cooking time; avoid excessive stirring

• Grains too firm or undercooked

  • possible causes: insufficient water or cooking time

  • corrective measures: extend cooking slightly with a small addition of hot water; adjust water ratio for future preparations

In storage

• Presence of insects in stored rice

  • prevent by using sealed containers, maintaining low humidity and rotating stock

• Off-odours or stale notes

  • avoid storing near highly aromatic foods or chemicals; keep at moderate temperatures and respect best-before dates

Main INCI functions (cosmetics)

In cosmetics, rice is listed at INCI level as Oryza sativa without indication of the specific variety (such as Gladio). Rice-derived ingredients include:

• Oryza Sativa (Rice) Starch – absorbent, opacifying and texturising agent in powders and various skin-care products

• Oryza Sativa (Rice) Bran Oil – skin conditioning and emollient oil used in creams, lotions and hair-care products

• Oryza Sativa (Rice) Extract – used for skin conditioning and to supply minor antioxidant and protective components

Gladio may serve as one of the possible rice sources for these ingredients, but it is not distinguished on the INCI list.

Conclusion

Gladio rice is a modern Italian Long B variety with a slender, crystalline grain, designed primarily for dishes that require separate, dry and light kernels rather than creamy, starch-rich textures. Its agronomic profile (low stature, good disease resistance, high yield and milling performance) supports reliable production, while its technological characteristics make it well suited to rice salads, side dishes, pilaf and other preparations where grain integrity and separation are critical.

Nutritionally, Gladio behaves like other refined long-grain white rices: it provides mainly complex carbohydrates, moderate protein, very little fat and naturally no gluten. Its overall health impact depends strongly on portion size and on how it is integrated into meals alongside vegetables, pulses, quality fats and other nutrient-dense components.

As a versatile, stable and technically reliable Long B rice, Gladio has become a useful option in both domestic and professional kitchens whenever a light, separate-grain rice is required.

Mini-glossary

• Long B – commercial class of rice with long, slender grains and high length/width ratio, typically used for separate-grain dishes rather than creamy preparations.

• Crystalline grain – rice grain with translucent endosperm and no central pearled area; usually associated with lower surface stickiness after cooking.

• Amylose – linear starch fraction; higher levels generally result in drier, less sticky cooked grains.

• Gluten – protein complex found in wheat, barley and rye; rice is naturally gluten-free.

• SFA – Saturated Fatty Acids; dietary fats that, when consumed in excess, are linked to increased LDL cholesterol and cardiovascular risk factors.

• MUFA – MonoUnsaturated Fatty Acids; unsaturated fats which may help improve lipid profiles when replacing part of SFA.

• PUFA – PolyUnsaturated Fatty Acids; include n-6 and n-3 fatty acids, important for various physiological functions when consumed in appropriate amounts and balance.

Studies

In general, rice contains more than 100 bioactive substances mainly in its bran layer including phytic acid, isovitexin, gamma-oryzanol, phytosterols, octacosanol, squalene, gamma-aminobutyric acid, tocopherol and derived from tocotrienol (1), antioxidants.

It does not contain beta carotene (provitamin A) and has a very low iron and zinc content (2).

In rice bran there are bioactive phytochemicals that exert protective actions against cancer that involve the metabolism of the host and the intestinal microbiome. A diet based on rice bran has shown positive effects in reducing the risk of colon cancer (3).

Rice studies

Allergies: Be careful, rice contains a certain amount of lactose.

The most common types of rice used are :

• Arborio : large grains,  the most common in Italy
• Ribe : elongated grains.
• Thaibonnet : medium, elongated and fine grains
• Rome : large grains
• Basmati : thin and elongated grains. Grown in Pakistan and India
• Carnaroli : large grains
• Vialone nano : large, round grains
• Original or Balilla : small round grains
• Jasmine : fine grains of Asian origin
• Red : red, small and narrow grains
• Wild : Zizania palustris
• Baldo : large, shiny grains
• Ganges : from India
• Footboard : releases a lot of starch
• Venus : from China and the Po Valley
• Patna : from Thailand. Long and narrow grains
• Sant'Andrea : Thick and long grains. Releases a lot of starch

Rice viruses and pests: Pseudomonas aeruginosa, Rice yellow mottle virus, Magnaporthe oryzae , Rice Tungro Bacilliform Virus , Lissorhoptrus oryzophilus Kuschel, Oebalus pugnax, Xanthomonas oryzae

References____________________________________________________________________

(1)  Bidlack W. Phytochemicals as bioacive agents. Lancaster, Basel, Switzerland: Technomic Publishing Co., Inc; 1999. pp. 25–36.

(2) Singh SP, Gruissem W, Bhullar NK.   Single genetic locus improvement of iron, zinc and β-carotene content in rice grains.    Sci Rep. 2017 Jul 31;7(1):6883. doi: 10.1038/s41598-017-07198-5.

Abstract. Nearly half of the world's population obtains its daily calories from rice grains, which lack or have insufficient levels of essential micronutrients. The deficiency of micronutrients vital for normal growth is a global health problem, and iron, zinc and vitamin A deficiencies are the most prevalent ones. We developed rice lines expressing Arabidopsis NICOTIANAMINE SYNTHASE 1 (AtNAS1), bean FERRITIN (PvFERRITIN), bacterial CAROTENE DESATURASE (CRTI) and maize PHYTOENE SYNTHASE (ZmPSY) in a single genetic locus in order to increase iron, zinc and β-carotene content in the rice endosperm. NAS catalyzes the synthesis of nicotianamine (NA), which is a precursor of deoxymugeneic acid (DMA) iron and zinc chelators, and also chelate iron and zinc for long distance transport. FERRITIN provides efficient storage of up to 4500 iron ions. PSY catalyzes the conversion of GGDP to phytoene, and CRTI performs the function of desaturases required for the synthesis of β-carotene from phytoene. All transgenic rice lines have significantly increased β-carotene, iron, and zinc content in the polished rice grains. Our results establish a proof-of-concept for multi-nutrient enrichment of rice grains from a single genetic locus, thus offering a sustainable and effective approach to address different micronutrient deficiencies at once.

(3) Zarei I, Oppel RC, Borresen EC, Brown RJ, Ryan EP. Modulation of plasma and urine metabolome in colorectal cancer survivors consuming rice bran.  Integr Food Nutr Metab. 2019 May;6(3). doi: 10.15761/IFNM.1000252.

Abstract. Rice bran has bioactive phytochemicals with cancer protective actions that involve metabolism by the host and the gut microbiome. Globally, colorectal cancer (CRC) is the third leading cause of cancer-related death and the increased incidence is largely attributed to poor dietary patterns, including low daily fiber intake. A dietary intervention trial was performed to investigate the impact of rice bran consumption on the plasma and urine metabolome of CRC survivors. Nineteen CRC survivors participated in a randomized-controlled trial that included consumption of heat-stabilized rice bran (30 g/day) or a control diet without rice bran for 4 weeks. A fasting plasma and first void of the morning urine sample were analyzed by non-targeted metabolomics using ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). After 4 weeks of either rice bran or control diets, 12 plasma and 16 urine metabolites were significantly different between the groups (p≤0.05). Rice bran intake increased relative abundance of plasma mannose (1.373-fold) and beta-citrylglutamate (BCG) (1.593-fold), as well as increased urine N-formylphenylalanine (2.191-fold) and dehydroisoandrosterone sulfate (DHEA-S) (4.488-fold). Diet affected metabolites, such as benzoate, mannose, eicosapentaenoate (20:5n3) (EPA), and N-formylphenylalanine have been previously reported for cancer protection and were identified from the rice bran food metabolome. Nutritional metabolome changes following increased consumption of whole grains such as rice bran warrants continued investigation for colon cancer control and prevention attributes as dietary biomarkers for positive effects are needed to reduce high risk for colorectal cancer recurrence.

Brown DG, Borresen EC, Brown RJ, Ryan EP. Heat-stabilised rice bran consumption by colorectal cancer survivors modulates stool metabolite profiles and metabolic networks: a randomised controlled trial. Br J Nutr. 2017 May;117(9):1244-1256. doi: 10.1017/S0007114517001106. 

Abstract. Rice bran (RB) consumption has been shown to reduce colorectal cancer (CRC) growth in mice and modify the human stool microbiome. Changes in host and microbial metabolism induced by RB consumption was hypothesised to modulate the stool metabolite profile in favour of promoting gut health and inhibiting CRC growth. The objective was to integrate gut microbial metabolite profiles and identify metabolic pathway networks for CRC chemoprevention using non-targeted metabolomics. In all, nineteen CRC survivors participated in a parallel randomised controlled dietary intervention trial that included daily consumption of study-provided foods with heat-stabilised RB (30 g/d) or no additional ingredient (control). Stool samples were collected at baseline and 4 weeks and analysed using GC-MS and ultra-performance liquid chromatography-MS. Stool metabolomics revealed 93 significantly different metabolites in individuals consuming RB. A 264-fold increase in β-hydroxyisovaleroylcarnitine and 18-fold increase in β-hydroxyisovalerate exemplified changes in leucine, isoleucine and valine metabolism in the RB group. A total of thirty-nine stool metabolites were significantly different between RB and control groups, including increased hesperidin (28-fold) and narirutin (14-fold). Metabolic pathways impacted in the RB group over time included advanced glycation end products, steroids and bile acids. Fatty acid, leucine/valine and vitamin B6 metabolic pathways were increased in RB compared with control. There were 453 metabolites identified in the RB food metabolome, thirty-nine of which were identified in stool from RB consumers. RB consumption favourably modulated the stool metabolome of CRC survivors and these findings suggest the need for continued dietary CRC chemoprevention efforts.

Beyer P, Al-Babili S, Ye X, Lucca P, Schaub P, Welsch R, Potrykus I. Golden Rice: introducing the beta-carotene biosynthesis pathway into rice endosperm by genetic engineering to defeat vitamin A deficiency. J Nutr. 2002 Mar;132(3):506S-510S. doi: 10.1093/jn/132.3.506S. 

 Abstract. To obtain a functioning provitamin A (beta-carotene) biosynthetic pathway in rice endosperm, we introduced in a single, combined transformation effort the cDNA coding for phytoene synthase (psy) and lycopene beta-cyclase (beta-lcy) both from Narcissus pseudonarcissus and both under the control of the endosperm-specific glutelin promoter together with a bacterial phytoene desaturase (crtI, from Erwinia uredovora under constitutive 35S promoter control). This combination covers the requirements for beta-carotene synthesis and, as hoped, yellow beta-carotene-bearing rice endosperm was obtained in the T(0)-generation. Additional experiments revealed that the presence of beta-lcy was not necessary, because psy and crtI alone were able to drive beta-carotene synthesis as well as the formation of further downstream xanthophylls. Plausible explanations for this finding are that these downstream enzymes are constitutively expressed in rice endosperm or are induced by the transformation, e.g., by enzymatically formed products. Results using N. pseudonarcissus as a model system led to the development of a hypothesis, our present working model, that trans-lycopene or a trans-lycopene derivative acts as an inductor in a kind of feedback mechanism stimulating endogenous carotenogenic genes. Various institutional arrangements for disseminating Golden Rice to research institutes in developing countries also are discussed.