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Information about White Rice

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White Rice
White Rice, medium-grain, cooked
Nutritional value per 100 g (3.5 oz)
Energy 0 kcal   0 kJ
Carbohydrates     28.59 g
- Dietary fiber  0.3 g  
Fat0.21 g
- saturated  0.057 g
- monounsaturated  0.065 g  
- polyunsaturated  0.056 g  
Protein 2.38 g
Water68.61 g
Vitamin A equiv.  0 μg 0%
Thiamin (Vit. B1)  0.167 mg  0%
Riboflavin (Vit. B2)  0.016 mg  0%
Niacin (Vit. B3)  1.835 mg  0%
Vitamin B6  0.05 mg0%
Folate (Vit. B9)  2 μg 0%
Vitamin B12  0 μg  0%
Vitamin C  0 mg0%
Calcium  3 mg0%
Iron  1.49 mg0%
Magnesium  13 mg0% 
Phosphorus  37 mg0%
Potassium  29 mg  0%
Sodium  0 mg0%
Zinc  0.42 mg0%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database


White rice is the name given to milled rice which has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.

The polishing process removes essential vitamins. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (B1). At various times starting in the 19th century many have advocated brown rice or wild rice as a healthier alternative. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals (see whole grain). This is in contrast to the traditional view of brown rice, where it was associated with poverty and famine.

The simile "Like white on rice." comes from the bright light color of white rice.

White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.

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Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. Dietary fiber consists of non-starch polysaccharides such as cellulose and many other plant components such as dextrins, inulin,
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Water is a common chemical substance that is essential to all known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor.
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Vitamin A is an essential human nutrient. It exists not as a single compound, but in several forms. In foods of animal origin, the major form of vitamin A is an alcohol (retinol), but can also exist as an aldehyde (retinal), or as an acid (retinoic acid).
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For the similarly spelled nucleic acid, see Thymine


Thiamine or thiamin, also known as vitamin B1 and aneurine hydrochloride, is one of the B vitamins.
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Riboflavin (E101), also known as vitamin B2, is an easily absorbed micronutrient with a key role in maintaining health in animals. It is the central component of the cofactors FAD and FMN, and is therefore required by all flavoproteins.
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For the band, see Niacin (band).


Niacin, also known as nicotinic acid or vitamin B3, is a water-soluble vitamin whose derivatives such as NADH, NAD, NAD+
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Vitamin B6 is a water-soluble vitamin. Pyridoxal phosphate (PLP) is the active form and is a cofactor in many reactions of amino acid metabolism, including transamination, deamination, and decarboxylation.
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Folic acid and folate (the anion form) are forms of the water-soluble Vitamin B9. These occur naturally in food and can also be taken as supplements. Folate gets its name from the Latin word folium ("leaf").
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Cyanocobalamin is a compound that is metabolized to a vitamin in the B complex commonly known as vitamin B 12 (or B 12 for short).

Vitamin B 12
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Vitamin C or L -ascorbate is an essential nutrient for higher primates, and a small number of other species. The presence of ascorbate is required for a range of essential metabolic reactions in all animals and in plants and is made internally by almost all organisms,
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Magnesium is an essential element in biological systems. Magnesium occurs typically as the Mg2+ ion. It is an essential mineral nutrient for life[1][2][3] and is present in every cell type in every organism.
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For sodium in the diet, see salt.


Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl.
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Zinc (IPA: /ˈzɪŋk/, from German: Zink) is a chemical element in the periodic table that has the symbol Zn and atomic number 30.
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The Dietary Reference Intake is a system of nutrition recommendations from the Institute of Medicine of the USA National Academy (IOM). The DRI system is used by both the United States and Canada. It is intended for the general public and health professionals.
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RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation.[1][2][3] When used appropriately, recovery time is usually shortened and discomfort minimized.
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For the comic book superhero, see Husk (comics).


Husk (or hull) usually refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant.
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Bran

Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains.
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The germ is the "heart" of the cereal kernel, the embryo of the seed, and a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols.
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Beriberi
Classification & external resources

A sufferer - Turn of the 20th Century in southeast Asia
ICD-10 E 51.1
ICD-9 265.0

DiseasesDB 14107

eMedicine ped/229   med/221
MeSH D001602 Beriberi
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For the similarly spelled nucleic acid, see Thymine


Thiamine or thiamin, also known as vitamin B1 and aneurine hydrochloride, is one of the B vitamins.
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Brown rice (or otherwise called "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious.
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Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. Dietary fiber consists of non-starch polysaccharides such as cellulose and many other plant components such as dextrins, inulin,
..... Click the link for more information.
Whole grains are cereal grains which retain the bran and germ as well as the endosperm, in contrast to refined grains which retain only the endosperm. Whole meal products are made from whole grain flour.
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For the similarly spelled nucleic acid, see Thymine


Thiamine or thiamin, also known as vitamin B1 and aneurine hydrochloride, is one of the B vitamins.
..... Click the link for more information.
For the band, see Niacin (band).


Niacin, also known as nicotinic acid or vitamin B3, is a water-soluble vitamin whose derivatives such as NADH, NAD, NAD+
..... Click the link for more information.
Motto
"In God We Trust"   (since 1956)
"E Pluribus Unum"   ("From Many, One"; Latin, traditional)
Anthem
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Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture. The practice of parboiling rice is more than two thousand years old, and may have started in the Persian Gulf.
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