January 14, 2012
Nutritional value of Rice – per 100 g 0
Rice is the second-most consumed cereal grain, Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example saffron rice or risotto); this makes the cooked rice less sticky, and is a cooking style commonly called pilaf by American chefs or biryani (Dam-pukhtak) in India, Pakistan, and Iran.
• Energy 370 kcal - 1530 kJ
• Carbohydrates – 79 g
- Sugars 0.12 g
- Dietary fiber 1.3 g
• Fat – 0.66 g
• Protein – 7.13 g
• Water – 11.62 g
• Thiamin (Vit. B1) 0.070 mg – 5%
• Riboflavin (Vit. B2) 0.049 mg – 3%
• Niacin (Vit. B3) 1.6 mg – 11%
• Pantothenic acid (B5) 1.014 mg – 20%
• Vitamin B6 0.164 mg – 13%
• Folate (Vit. B9) 8 μg – 2%
• Calcium 28 mg – 3%
• Iron 0.80 mg – 6%
• Magnesium 25 mg – 7%
• Manganese 1.088 mg – 54%
• Phosphorus 115 mg – 16%
• Potassium 115 mg – 2%
• Zinc 1.09 mg – 11%
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