White rice

From Wikipedia, the free encyclopedia

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.

While most of the nutrition is preserved by the milling process, many have relatively recently come to advocate brown rice or wild rice as a healthier alternative since the bran 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.

[edit] USDA nutritional information

Nutrition information for Rice, white, short-grain, cooked (including enrichment as required in the U.S.)
Serving Size: 1 cup (186 g)
Per serving: Food energy 241.8 cal (1012 kJ); food energy from fat 3.6 cal (15 kJ)

% Daily Values:
Total fat 0.4 g 0%

Saturated Fat 0.1 g 0%

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.1 g

Cholesterol 0 mg 0%
Sodium 0 mg 0%
Potassium 48.4 mg 1%
Total Carbohydrate 53.4 g 17%
Protein 4.4 g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 15%
Thiamin 20%
Niacin 13%
Vitamin B6 5%
Folate 27%
Phosphorus 6%
Magnesium 3%
Zinc 4%
Copper 5%