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White Rice
From Wikipedia, the free encyclopedia
| White Rice, medium-grain, cooked Nutritional value per 100 g |
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| Energy 130 kcal 540 kJ | ||||||||||||||||||||||||||||||||||||||||||
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| Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
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White rice is the name given to milled rice which has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The polishing process removes essential vitamins. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (B1). At various times starting in the 19th century many have advocated brown rice or wild rice as a healthier alternative. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals (see whole grain). This is in contrast to the traditional view of brown rice, where it was associated with poverty and famine.
White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.
- White Rice at NutritionData.com; full information concerning white rice's nutritional content and its place in a healthy diet.
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