rice
Also known as: white rice, polished rice, chawal
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Also known as: white rice, polished rice, chawal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A wonderfully light and fluffy pilaf made with toasted millet, tender carrots, sweet peas, and aromatic thyme. This wholesome, low-sodium side dish is a fantastic gluten-free alternative to rice.
A refreshing and light noodle bowl packed with crisp, colorful vegetables and tender rice vermicelli. The zesty lime and cilantro dressing brings everything together for a perfect, healthy low-sodium lunch or dinner.
Vibrant bell peppers are hollowed out and filled with a hearty mix of brown rice, sautéed zucchini, and tomatoes. Seasoned with smoky paprika and herbs, then baked until tender, this dish is a colorful and satisfying meal.
A vibrant one-pot meal where fluffy rice is simmered with heaps of garlic and herbs, then topped with tender shrimp steamed to perfection. It's a flavorful, heart-healthy dish ready in under 30 minutes without any added salt.
Yes, rice is a healthy source of complex carbohydrates that provide essential energy for the body and brain. While white rice is easily digestible, brown rice offers more fiber and micronutrients like manganese. It is naturally low in fat and sodium, making it a heart-healthy staple.
Yes, all natural varieties of rice, including white, brown, jasmine, and basmati, are naturally gluten-free. This makes it an excellent staple carbohydrate for individuals with celiac disease or non-celiac gluten sensitivity.
Per 100g of dry rice, there are approximately 365 calories and 7.1g of protein. It is primarily a carbohydrate source, containing about 80g of carbs and very little fat (0.7g) per serving.
No, rice is generally not considered keto-friendly because it is very high in carbohydrates. A single serving can exceed the daily carb limit for a standard ketogenic diet, which typically requires keeping net carbs under 20-50 grams per day.
Brown rice is a whole grain that retains its bran and germ, providing more fiber, vitamins, and minerals. White rice has these layers removed, resulting in a softer texture and longer shelf life but fewer nutrients and a higher glycemic index.
The most common method is the absorption method: use a 2:1 ratio of water to rice. Bring the water to a boil, add the rice, cover, and simmer on low heat until the water is absorbed, which takes about 15-18 minutes for white rice and 40-45 minutes for brown rice.
Cooked rice should be cooled quickly and stored in an airtight container in the refrigerator for no more than 3-4 days. To prevent food poisoning from Bacillus cereus bacteria, never leave cooked rice at room temperature for more than one hour.
rice is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 7.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Diabetics can eat rice, but portion control and variety are key. Brown rice or parboiled rice are better options than white rice because they have a lower glycemic index and more fiber, which helps prevent sharp spikes in blood sugar levels.
Rice can be part of a weight loss diet if consumed in moderation and paired with lean proteins and vegetables. Brown rice is particularly helpful for weight management because its high fiber content promotes satiety, helping you feel full for longer.
Uncooked white rice can last almost indefinitely if stored in a cool, dry place in an airtight container. Brown rice has a shorter shelf life of about 6 months to a year because the natural oils in its bran layer can eventually go rancid.
