Grain
Grain
Grain of Rice is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of rice: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Rest after high heat so juices redistribute before carving or plating.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.39 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.14 g
- Cholesterol 0 mg
- Sodium 4.9 mg
- Salt 0.01 g
- Total Carbohydrate 71.3 g
- Dietary Fibre 5.68 g
- Total Sugars 1.01 g
- Complex / starch 59.7 g
- Protein 9.66 g
- Water 12 g
- Energy 341 kcal
- Water 12 g
- Carbohydrates 71.3 g
- Protein 9.66 g
- Fat 2.39 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.14 g
- Omega-3 0.11 g
- Vitamins 54.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 3.77 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 27.1 µg
- Vitamin C 2 mg
- Vitamin E 0.71 mg
- Vitamin K 1.7 µg
- Minerals 280 mg
- Major Minerals 279 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 3.77 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 27.1 · vitamin-e: 0.71 · vitamin-k: 1.7 ·
Minerals
Grain of Rice: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected rice for flavour, yield and keeping quality, including named grain portions.
Cold storage and transport made rice a year-round kitchen staple in many regions, including named grain portions.
Market gardeners and growers selected rice for flavour, yield and keeping quality, including named grain portions.