Rice, white, long-grain, parboiled, unenriched, cooked
* 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 | 6% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 2.3 MG | 14% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.2 MG | 9% | |
| Folate, total | 3 UG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 19 MG | 1% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 9 MG | 2% | |
| Phosphorus, P | 55 MG | 4% | |
| Potassium, K | 56 MG | 1% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 0.4 MG | 3% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.4 MG | 15% | |
| Selenium, Se | 9.3 UG | 17% |
Nutrition Highlights
- Very low in fat (0.4g per 100g).
About Rice, white, long-grain, parboiled, unenriched, cooked
This staple grain is a common carbohydrate source in many cuisines around the world. It's made by parboiling rice before milling, which helps retain some nutrients in the grain. The cooking process involves steaming or boiling the rice until the grains are tender and separate easily. This type of rice has a slightly firmer texture and nuttier flavor compared to regular white rice.
Nutritionally, it provides a good source of energy through its carbohydrate content, with about 26 grams per 100-gram serving. It contains a modest amount of protein at 2.9 grams per serving and is very low in fat, with just 0.4 grams. The fiber content is relatively low at 0.9 grams per serving. While it's not a significant source of vitamins or minerals on its own, it can be part of a balanced meal when paired with nutrient-dense foods like vegetables, legumes, or lean proteins. Common uses include serving as a side dish, base for stir-fries or curries, or as an ingredient in dishes like pilafs or stuffed vegetables. Its ability to hold its shape well after cooking makes it particularly suitable for dishes where a firmer texture is desired.
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