Rice, white, glutinous, unenriched, uncooked
* 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 | 0.2 MG | 15% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 2.1 MG | 13% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 7 UG | 2% | |
| 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 | 11 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 71 MG | 6% | |
| Potassium, K | 77 MG | 2% | |
| Sodium, Na | 7 MG | 0% | |
| Zinc, Zn | 1.2 MG | 11% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 1.0 MG | 42% | |
| Selenium, Se | 15.1 UG | 27% |
Nutrition Highlights
- Very low in fat (0.6g per 100g).
- Good source of dietary fiber (2.8g per 100g).
- Good source of Manganese, Mn (42% DV).
- Good source of Selenium, Se (27% DV).
About Rice, white, glutinous, unenriched, uncooked
This grain is a staple in many Asian cuisines, particularly in dishes that require a sticky or glutinous texture when cooked. Despite its name, it contains no gluten; the stickiness comes from its high amylopectin content, a type of starch that gelatinizes during cooking. It's a refined grain, meaning the outer bran and germ have been removed, resulting in a softer texture and quicker cooking time compared to whole grain varieties. However, this also means it lacks the fiber, vitamins, and minerals found in brown or other whole grain rices.
Nutritionally, it's primarily a source of carbohydrates, providing quick energy but with minimal protein and virtually no fat. Because it's unenriched, it doesn't contain added nutrients like iron or B vitamins that are often included in enriched white rice. This makes it less nutrient-dense than other grains, so it's best paired with vegetables, legumes, or lean proteins to create a balanced meal. In the kitchen, it's commonly used in dishes like sushi, rice balls, and desserts such as sticky rice with mango, where its unique texture is essential. It's also popular in savory dishes like Thai coconut rice or as a base for stir-fries and curries.
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