Rice, white, long-grain, parboiled, enriched, dry
* 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 | 0.6 MG | 50% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 5.0 MG | 32% | |
| Pantothenic acid | 0.7 MG | 13% | |
| Vitamin B-6 | 0.5 MG | 27% | |
| Folate, total | 257 UG | 64% | |
| Choline, total | 6 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 71 MG | 5% | |
| Iron, Fe | 3.3 MG | 19% | |
| Magnesium, Mg | 27 MG | 6% | |
| Phosphorus, P | 153 MG | 12% | |
| Potassium, K | 174 MG | 4% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.3 MG | 32% | |
| Manganese, Mn | 1.0 MG | 45% | |
| Selenium, Se | 19.9 UG | 36% |
Nutrition Highlights
- Very low in fat (1.0g per 100g).
- Good source of Copper, Cu (32% DV).
- Good source of Manganese, Mn (45% DV).
- Good source of Selenium, Se (36% DV).
- Rich source of Thiamin (50% of Daily Value per 100g).
- Good source of Niacin (32% DV).
About Rice, white, long-grain, parboiled, enriched, dry
This versatile grain is a staple in cuisines around the world, prized for its ability to absorb flavors and provide a satisfying base for countless dishes. The parboiling process gives it a distinct golden hue and firmer texture compared to regular white rice. During parboiling, the rice is partially boiled in the husk, which helps retain some nutrients that would otherwise be lost during milling. The enrichment process adds back certain vitamins and minerals, including B vitamins like thiamin, niacin, and folate, as well as iron.
With its high carbohydrate content, this grain serves as an excellent source of energy, making it particularly valuable for active individuals and athletes. The relatively low fiber content compared to brown rice means it's easier to digest, which can be beneficial for those with sensitive digestive systems or during recovery from illness. Its protein content, while not complete, can be complemented by pairing it with legumes or other protein sources to create a balanced meal. In cooking, it's commonly used as a side dish, in pilafs, stir-fries, and as a base for curries and stews. Its ability to maintain its shape and separate grains when cooked makes it ideal for dishes where a fluffy, non-sticky texture is desired.
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