Rice, white, long-grain, regular, cooked, enriched, with salt
* 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 | 14% | |
| Riboflavin | 0.0 MG | 1% | |
| Niacin | 1.5 MG | 9% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 58 UG | 15% | |
| Choline, total | 2.1 MG | 0% | |
| 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 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 43 MG | 3% | |
| Potassium, K | 35 MG | 1% | |
| Sodium, Na | 382 MG | 17% | |
| Zinc, Zn | 0.5 MG | 4% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 0.5 MG | 21% | |
| Selenium, Se | 7.5 UG | 14% |
Nutrition Highlights
- Very low in fat (0.3g per 100g).
- Good source of Manganese, Mn (21% DV).
About Rice, white, long-grain, regular, cooked, enriched, with salt
Rice is a staple grain enjoyed by billions of people around the world. It comes in many varieties, but the long-grain white type is one of the most common. When cooked, it has a light, fluffy texture that pairs well with a wide range of dishes. Enriched white rice has certain nutrients like B vitamins and iron added back after processing, making it a bit more nutritious than unenriched versions. However, it's still relatively low in fiber and protein compared to whole grain alternatives.
Nutritionally, a 100-gram serving of cooked enriched long-grain white rice provides about 130 calories, mostly from carbohydrates. It contains 2.7 grams of protein, 0.3 grams of fat, and 0.4 grams of fiber. The enrichment process helps replace some nutrients lost during milling, but it's still a refined grain with a higher glycemic index than brown rice. This means it can cause a quicker rise in blood sugar, which may be a consideration for those managing diabetes or blood sugar levels.
In cooking, this type of rice is incredibly versatile. It's a go-to side dish for curries, stir-fries, and stews, and it's also used as a base for rice bowls, casseroles, and stuffed vegetables. Its mild flavor makes it a perfect canvas for absorbing sauces and seasonings. While it's not as nutrient-dense as whole grains, it remains a convenient and satisfying part of many balanced meals, especially when paired with vegetables and protein.
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