Rice, white Nutrition Label

Rice, white Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 342kcal (1,433 kj)
72%
Carbohydrates 75.60g
30%
Sugars 0.40g
Starch 75.20g
Sucrose 0.30g
Maltose 0.00g
Fructose 0.05g
Galactose -
Glucose 0.05g
Protein 6.06g
5%
Fat 0.70g
1%
Fatty acids, total polyunsaturated 0.11g
Fatty acids, total monounsaturated cis 0.14g
Fatty acids, total saturated 0.07g
Cholesterol (gc) 0.00mg
Sterols 39.20mg
Iron 1.20mg
7%
Vitamin d 0.00ug
0%
Calcium 6.00mg
1%
Chromium 2.00ug
8%
Sodium 6.00mg
0%
Iodine 5.00ug
3%
Copper 0.26mg
0%
Salt 15.29mg
1%
Selenium 15.00ug
27%
Vitamin e alphatocopherol 0.04mg
0%
Zinc 1.30mg
16%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.00ug
0%
Thiamin (vitamin b1) 0.05mg
5%
Riboflavine (vitamin b2) 0.03mg
3%
Vitamin b6 pyridoxine (hydrochloride) 0.08mg
6%
Manganese 0.90mg
50%
Magnesium 34.00mg
11%
Potassium 130.00mg
6%
Fluoride (fluerine) 0.04mg
1%
Phosphorus 110.00mg
16%
Vitamin k 0.16ug
0%
Fibre, total 2.30g
1%
Fibre, dietary 2.30g
9%
Niacin equivalents, total 2.84mg
20%
Molybdenum 0.02mg
0%
Folate 20.00ug
5%
Alcohol 0.00g
0%
Polyols -
0%
Water 14.00g
0%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Rice, white

What is RICE, WHITE?

White rice is a type of rice that has had the husk, bran, and germ removed, resulting in a polished appearance. It is a staple food in many cuisines and is known for its mild flavor and fluffy texture.

RICE, WHITE Health Benefits

White rice is a good source of energy and provides essential nutrients such as carbohydrates, protein, and some B vitamins like thiamine and niacin. It is also a low-fat and cholesterol-free food.

RICE, WHITE Health Risks

White rice may have a high glycemic index, potentially leading to rapid spikes in blood sugar levels. Additionally, it lacks the nutrients found in whole grain rice, which may lead to nutritional deficiencies if not balanced with a variety of other foods.

How much RICE, WHITE to eat per day

It is recommended to consume 1 to 2 servings of rice per day, with each serving being about 1/2 cup of cooked rice. Moderation and variety in the diet are key to a balanced and healthy intake of rice.

FLOUR, RYE, WHOLEGRAIN RYE FLOUR Allergies

Rye flour contains gluten, making it unsuitable for those with celiac disease or gluten sensitivity. Individuals with wheat allergies or sensitivities may also react to rye flour due to similar proteins present in both grains. It's essential for individuals with gluten or wheat allergies to avoid products containing rye flour and opt for gluten-free alternatives.

RICE, WHITE Allergies

Rice allergies are relatively rare. However, if you have a known rice allergy, it is important to avoid consuming white rice and any products containing white rice or rice derivatives. Common symptoms of rice allergy may include skin rashes, stomach discomfort, or in severe cases, anaphylaxis. If you suspect an allergy or have concerns, it's advisable to consult with a healthcare professional for proper evaluation and management.

RICE, WHITE Allergies

White rice is generally a hypoallergenic food, meaning it is unlikely to cause an allergic reaction. However, individuals with rice allergies should exercise caution and consult with a healthcare professional before consuming white rice or any rice products.

Rice, white Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Rice, white

Fat 2%
Carbohydrates 91%
Protein 7%

Protein Amino Acids Profile

The ratio of amino acids in Rice, white. See full profile

Tryptophan 1%
Cystine 2%
Methionine 2%
Histidine 2%
Tyrosine 3%
Threonine 4%
Lysine 4%
Isoleucine 4%
Glycine 5%
Proline 5%
Serine 5%
Phenylalanine 5%
Alanine 6%
Valine 6%
Leucine 8%
Arginine 8%
Aspartic acid 9%
Glutamic acid 19%

Component Breakdown for Rice, white

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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