Rice, white, long-grain, regular, raw, unenriched
* 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 | 4% | |
| Niacin | 1.6 MG | 10% | |
| Pantothenic acid | 1.0 MG | 20% | |
| Vitamin B-6 | 0.2 MG | 10% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 5.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 28 MG | 2% | |
| Iron, Fe | 0.8 MG | 4% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 115 MG | 9% | |
| Potassium, K | 115 MG | 2% | |
| Sodium, Na | 5 MG | 0% | |
| Zinc, Zn | 1.1 MG | 10% | |
| Copper, Cu | 0.2 MG | 24% | |
| Manganese, Mn | 1.1 MG | 47% | |
| Selenium, Se | 15.1 UG | 27% |
Nutrition Highlights
- Very low in fat (0.7g per 100g).
- Good source of Copper, Cu (24% DV).
- Good source of Manganese, Mn (47% DV).
- Good source of Selenium, Se (27% DV).
- Good source of Pantothenic acid (20% DV).
About Rice, white, long-grain, regular, raw, unenriched
Rice is a staple grain that serves as a primary source of energy for billions of people worldwide. The white, long-grain variety is one of the most common forms, characterized by its elongated shape and mild flavor. When raw and unenriched, it consists primarily of carbohydrates, making it an excellent energy source. Each 100-gram serving provides 365 calories, with 80 grams of carbohydrates that are quickly digested and absorbed by the body. It contains a modest amount of protein at 7.1 grams and minimal fat at 0.7 grams, while offering 1.3 grams of dietary fiber.
In cooking, this versatile grain forms the foundation of countless dishes across various cuisines. It's commonly prepared by boiling or steaming and serves as a side dish, base for stir-fries, or component in main courses like pilafs and risottos. The long, separate grains make it ideal for dishes where distinct grains are desired, such as in Indian biryani or Chinese fried rice. While it lacks the fiber and nutrients found in brown rice due to the removal of the bran and germ during processing, it remains a valuable food for quick energy and can be part of a balanced diet when paired with vegetables, legumes, or lean proteins.
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