Rice is an important
carbohydrate. It is the staple food for more than two-third of the world's
population which relies on its numerous nutritional benefits. Nutritional
Benefits: Excellent source of
carbohydrates: Rice provides a great supply of complex carbohydrates, which is
an important source of the fuel our bodies need. Good energy source:
Carbohydrates are broken down to glucose, most of which is used as energy for
exercise and as essential fuel for the brain. Low fat, Low salt,
No cholesterol: Rice is healthy for what it does not
contain. It has no fat, no cholesterol and is sodium free. It is an excellent
food to include in a balanced diet. A good source of vitamins and minerals such
as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber. Low
sugar No gluten:
All rice is gluten-free, making rice the natural choice for people with such a
dietary requirement. No additives and
preservatives: Rice contains no additives or
preservatives, making it an excellent inclusion in a healthy and balanced diet.
Contains resistant starch: Rice also contains resistant starch, which is the
starch that reaches the bowel undigested. This encourages the growth of
beneficial bacteria, keeping the bowel healthy. Non-allergenic Cancer prevention
and diet: Whole grains (such as brown rice) contain high
amounts of insoluble fiber-the type of fiber some scientists believe may help
protect against a variety of cancers. Rice is a low sodium
food for those with hypertension. It is a fair source
of protein containing all eight amino acids Rice
Nutrition Chart The following rice
nutrition chart gives an idea about the basic nutritional content of three
types of rice- white, brown and parboiled. The nutrients components of white
and parboiled rice are those of unenriched rice which are different from
enriched rice. Enriched rice has
vitamins B1, B3 and iron that are lost during the processing of rice but it
lacks in some minerals like magnesium etc. that are present in brown rice. Rice
(1/4 Cup Raw) Calories
(kcal) Carbohydrates
(g) Fat
(g) Fiber(g) Protein
(g) White
Rice (Unenriched) 169 36.98 0.31 0.60 3.30 Parboiled
(Unenriched) 172 37.80 0.26 0.79 3.14 Brown
Rice 171 35.72 1.35 1.62 3.64 Source: USDA Nutrient
Database for Standard Reference
