Processors are currently using rice oil and bran in foods because of their high phytonutrient levels. Rice flour and starch are also popular ingredients due to their unique properties and broad application across multiple product categories. Rice is important to many people because it is the least allergenic of grains and is a staple for those with celiac disease and gluten intolerance. Rice contains no trans fats or saturated fats, no sodium or cholesterol.
Rice Nutrients Fact Panel
| BROWN | REGULAR WHITE
(enriched) | PARBOILED WHITE
(enriched) | PRECOOKED WHITE
(enriched) |
|---|
| Nutrients of Rice | Uncooked
100g | Cooked
1/2 cup = 98g | Uncooked
100g | Cooked
1/2 cup = 79g | Uncooked
100g | Cooked
1/2 cup = 79g | Dry Form
100g | Ready to Serve
1/2 cup = 83g |
|---|
| Water (%) | 10.4 | 71.3 | 11.6 | 54.1 | 9.7 | 55.6 | 8.4 | 59.4 |
| Food Energy (Kcal) | 370 | 108 | 365 | 103 | 374 | 97 | 380 | 97 |
| Protein (gms) | 7.9 | 2.5 | 7.1 | 2.1 | 8.1 | 2.3 | 7.8 | 1.8 |
| Fat (gms) | 2.9 | 0.9 | 0.7 | 0.2 | 1.04 | 0.3 | 0.9 | 0.4 |
| Carbohydrate: Total (gms) | 77.2 | 22.4 | 80 | 22.3 | 80.4 | 20.6 | 82.3 | 20.7 |
| Dietary Fiber (gms) | 3.5 | 1.8 | 1.3 | 0.3 | 2.2 | 0.7 | 1.9 | 0.5 |
| Ash (gms) | 1.5 | 0.5 | 0.6 | 0.3 | 0.7 | 0.2 | 0.5 | 0.2 |
| Calcium (mgs) | 23 | 10 | 28 | 8 | 55 | 15 | 22 | 7 |
| Iron (mgs) | 1.5 | 0.4 | **4.3 | **1.0 | **5.3 | **1.4 | **6.3 | **1.5 |
| Phosphorous (mgs) | 333 | 81 | 115 | 34 | 156 | 43.5 | 118 | 31 |
| Sodium (mgs) | 7 | *** | 5 | *** | 3 | *** | 10 | *** |
| Potassium (mgs) | 223 | 42 | 115 | 28 | 187 | 44 | 27 | 7.5 |
| Thiamin (mgs) | 0.4 | 0.09 | **0.58 | **0.13 | **0.7 | **0.17 | **0.93 | **0.06 |
| Riboflavin (mgs) | 0.09 | 0.02 | 0.05 | 0.01 | 0.05 | 0.02 | 0.03 | 0.01 |
| Niacin (mgs) | 5.1 | 1.5 | **4.2 | **1.17 | **5.1 | **1.8 | **7 | **1.4 |
| Folate (mgs) | 20 | 4 | **231 | ***46 | **257 | **64 | **275 | **58 |
| Vitamin E (mgs) | 1.2 | 0.03 | 0.11 | 0.03 | 0.03 | 0.01 | 0.04 | 0.01 |
| 
No comments:
Post a Comment