Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program)
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 9% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 9% | |
| Folate, total | 4 UG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 44 MG | 10% | |
| Phosphorus, P | 77 MG | 6% | |
| Potassium, K | 79 MG | 2% | |
| Sodium, Na | 1 MG | 0% | |
| Zinc, Zn | 0.6 MG | 6% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 1.1 MG | 48% |
Nutrition Highlights
- Low in calories with 112 kcal per 100g.
- Very low in fat (0.8g per 100g).
- Good source of Manganese, Mn (48% DV).
About Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program)
This whole grain is the unpolished version of its more refined counterpart, retaining its outer bran layer and germ. This means it undergoes minimal processing, preserving more of its natural nutrients and fiber. The medium-grain variety has a slightly sticky texture when cooked, making it versatile for various dishes. It's an excellent source of complex carbohydrates, providing sustained energy release, and contains essential minerals like manganese, selenium, and magnesium. The fiber content supports digestive health and can help maintain steady blood sugar levels.
In the kitchen, this grain serves as a nutritious base for countless meals. Its slightly chewy texture and nutty flavor complement both savory and sweet preparations. It works beautifully in grain bowls, stir-fries, and pilafs, or as a side dish for curries and stews. Some people enjoy it as a breakfast porridge, topped with fruit and nuts. Because it takes longer to cook than white rice, many people prepare larger batches for meal prep. It's also a popular choice in food assistance programs due to its long shelf life and nutritional density, making it an economical way to add whole grains to one's diet.
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