Rice, white, long-grain, parboiled, enriched, cooked
Per 100 g, Rice, white, long-grain, parboiled, enriched, cooked provides 123 kcal, making it a moderate-calorie food. It contains 2.91 g of protein, 26 g of carbohydrate and 0.37 g of fat, with 0.9 g of dietary fibre.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 2.91 g | 6% |
| Total fat | 0.37 g | 0% |
| Saturated fat | 0.07 g | 0% |
| Carbohydrates | 26 g | 9% |
| Fibre | 0.9 g | 3% |
| Sodium | 2 mg | 0% |
| Potassium | 56 mg | 1% |
| Calcium | 19 mg | 1% |
| Iron | 1.81 mg | 10% |
| Magnesium | 9 mg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Rice
Parboiled, enriched long-grain white rice, cooked, is a everyday staple across countless cuisines, valued for its fluffy, separate grains and mild flavour that pairs with almost anything. Cooked, it's fairly light at 123 kcal per 100 g, made up mostly of 26 g of carbohydrate, with modest protein at 2.91 g and very little fat at 0.37 g. Being enriched, it retains 1.81 mg of iron per 100 g, notably higher than plain milled white rice, along with small amounts of magnesium and calcium.
The parboiling process, which partially cooks the rice in its husk before milling, helps preserve some nutrients that would otherwise be lost, and enrichment adds iron back in specifically to offset what refining removes. Mainstream nutrition guidance generally treats rice as a base carbohydrate best balanced with protein and vegetables in the same meal, since on its own it contributes carbohydrate energy but relatively little else. Measuring cooked rice by volume rather than eyeballing it helps keep portions consistent, since it's easy to serve more than intended once it's fluffed up in the pan.