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Rice, white, long-grain, regular, raw, enriched |
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Rice, white, long-grain, regular, raw, enriched (USDA#20044) |
| Serving Size 1 cup |
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| Water 11g |
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| Calories 365 |
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| Energy 1527kj |
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| Protein 7g |
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| Total Fat 0g |
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| Ash 0g |
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| Total Carbohydrates 79g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Sucrose 8g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 0g |
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| Calcium, Ca 28mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 115mg |
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| Potassium 115mg |
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| Sodium 5mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 15mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 4mg |
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| Niacin 4mg |
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| Pantothenic acid 1mg |
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| Vitamin B-6 0mg |
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| Folate, total 231mcg |
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| Folic acid 223mcg |
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| Folate, food 8mcg |
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| Folate, DFE 387mcg_DFE |
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| Choline, total 5mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 4g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 8g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Enriched and/or Flavored Breads
Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, ... |
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| Steaming Rice with a Bamboo Steamer | Steaming Rice with an Electric Steamer
Steaming is a technique for cooking rice that is very popular in Asian countries. It produces ... |
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| Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto
Cooking Rice with the Absorption Method
Cooking rice with the absorption method is, perhaps, ... |
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Boiling is one of the easiest methods for cooking rice. The grain is cooked uncovered in a large quantity of water. The rice and water are then dumped into a colander and ... |
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| Classifications of RiceShort-grain Rice Varieties | Medium-grain Rice Varieties | Long-grain Rice Varieties
Some grains, such as rice, are available in many different ... |
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| Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive ... |
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| A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing. When commercially prepared white ... |
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| A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder. White rice flour can be used as a thickening agent for sauces and ... |
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| White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed. Despite replacing some of the ... |
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| RecipeTips.com's video demonstration, 'White Chocolate Raspberry Muffins,' is an easy-to-follow instructions to create a breakfast favorite. |
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