Grain
Whole Grain
Rice whole grain is a prepared form of the grain, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 2.53 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.5 g
- Polyunsaturated Fat 1.16 g
- Cholesterol 0 mg
- Sodium 4.76 mg
- Salt 0.01 g
- Total Carbohydrate 72.3 g
- Dietary Fibre 5.94 g
- Total Sugars 1.06 g
- Complex / starch 61.4 g
- Protein 10.1 g
- Water 12.5 g
- Energy 350 kcal
- Water 12.5 g
- Carbohydrates 72.3 g
- Protein 10.1 g
- Fat 2.53 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.5 g
- Polyunsaturated Fat 1.16 g
- Omega-3 0.12 g
- Vitamins 59.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.32 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.25 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.26 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 30.7 µg
- Vitamin C 2 mg
- Vitamin E 0.8 mg
- Vitamin K 2 µg
- Minerals 354 mg
- Major Minerals 353 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.32 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.25 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.26 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 30.7 · vitamin-e: 0.8 · vitamin-k: 2 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Cold storage and transport made rice a year-round kitchen staple in many regions, including named whole grain portions.
Cooks bought prepped forms of rice for speed while markets still sold whole produce, including named whole grain portions.
Cold storage and transport made rice a year-round kitchen staple in many regions, including named whole grain portions.