18.2%
363 kcal

Energy

4%
2.8 g

Fat

2.8%
0.6 g

Saturates

0.9%
0.9 g

Sugar

0.3%
0.0 g

Salt

carbs
85%
fat
7%
protein
8%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 363 (1519 kJ)
18%
from Carbohydrate 306 (1281 kJ)
from Fat 25 (105 kJ)
from Protein 29 (121 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 76.5 g
27%
Dietary Fiber 4.6 g
15%
Starch ~
Sugars 0.9 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 2.8 g
4%
Saturated Fat 0.6 g
3%
Butyric Acid ~
Caproic Acid ~
Caprylic Acid ~
Capric Acid ~
Lauric Acid 3.0 mg
Tridecylic Acid ~
Myristic Acid 10.0 mg
Pentadecanoic Acid ~
Palmitic Acid 475.0 mg
Margaric Acid ~
Stearic Acid 50.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 1.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 10.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 998.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.0 g
Linoleic Acid 954.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 42.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid ~
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 42.0 mg
Omega-6 Fatty Acids 954.0 mg
Sterols % Daily Value
Cholesterol 0.0 mg
0%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 7.2 g
14%
Essential Aminos
Histidine 184.0 mg
22%
Isoleucine 306.0 mg
27%
Leucine 598.0 mg
23%
Lysine 276.0 mg
12%
Methionine 163.0 mg
14%
Phenylalanine 373.0 mg
19%
Threonine 265.0 mg
22%
Tryptophan 92.0 mg
31%
Valine 424.0 mg
29%
Non-essential Aminos
Alanine 422.0 mg
Arginine 548.0 mg
Aspartic Acid 677.0 mg
Cystine 88.0 mg
Glutamic Acid 1,473.0 mg
Glycine 356.0 mg
Proline 339.0 mg
Serine 374.0 mg
Tyrosine 271.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 12.0 g
Ash 1.5 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 0 IU
0%
Vitamin B1 (thiamine) 0.4 mg
30%
Vitamin B2 (riboflavin) 0.1 mg
5%
Vitamin B3 (niacin) 6.3 mg
32%
Vitamin B5 (pantothenic acid) 1.6 mg
16%
Vitamin B6 (pyridoxine) 0.7 mg
37%
Vitamin B9 (folate) 16 mcg
4%
Vitamin B12 (cobalamin) 0 mcg
0%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 2 IU
6%
Vitamin K ~
Minerals % Daily Value
Calcium 11.0 mg
1%
Copper 0.2 mg
12%
Fluoride ~
Iron 2.0 mg
11%
Magnesium 112.0 mg
28%
Manganese 4.0 mg
201%
Phosphorus 337.0 mg
34%
Potassium 289.0 mg
8%
Sodium 8.0 mg
0%
Zinc 2.5 mg
16%
Rice

About Rice

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago, in the Pearl River valley region of China. Read More

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010. Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago, in the Pearl River valley region of China. Previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice spread to Southeast and South Asia. Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally. In the Far East, there is a preference for softer and stickier varieties. Because of its importance as a staple food, rice has considerable cultural importance. Rice is often directly associated with prosperity and fertility. Therefore, there is the custom of throwing rice at weddings. Rice is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long. The edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. The traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. This simple method requires sound planning and servicing of the water damming and channeling, but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. While flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza.