White rice
 | This article needs additional citations for verification. (August 2009) |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 544 kJ (130 kcal) | ||||||||||||||||||||||||||||||||||||||||||
28.59 g | |||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 0.3 g | ||||||||||||||||||||||||||||||||||||||||||
0.21 g | |||||||||||||||||||||||||||||||||||||||||||
| Saturated | 0.057 g | ||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 0.065 g | ||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.056 g | ||||||||||||||||||||||||||||||||||||||||||
2.38 grams | |||||||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||
| Water | 68.61 g | ||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||||||||||||||||||||||||||||||||||
White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The milling and polishing processes both remove important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing.[3] Enrichment of white rice with B1, B3, and iron is required by law in the United States,[4][5] although these nutrients are only a small portion of what has been removed.[citation needed]this is great mete.
At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives.[6] The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. (See whole grain.)
As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers.
Typically 100 g of uncooked rice produces around 240–260 g of cooked grains, the difference in weight owing to absorbed cooking water.
See also
External links
- Carpenter, Kenneth, Beriberi, White Rice, and Vitamin B - A Disease, a Cause, and a Cure
- Difference between white and brown rice
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ "Christiaan Eijkman, Beriberi and Vitamin B1". Nobelprize.org. 6 Aug 2010
- ^ http://www.livestrong.com/article/319009-white-rice-diet
- ^ http://www.law.cornell.edu/uscode/text/7/1431c
- ^ http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better
