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Rice, white, medium-grain, raw, enriched |
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Rice, white, medium-grain, raw, enriched (USDA#20050) |
| Serving Size 1 cup |
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| Water 12g |
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| Calories 360 |
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| Energy 1506kj |
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| Protein 6g |
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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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| Calcium, Ca 9mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 35mg |
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| Phosphorus, P 108mg |
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| Potassium 86mg |
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| Sodium 1mg |
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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 5mg |
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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 222mcg |
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| Folate, food 9mcg |
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| Folate, DFE 386mcg_DFE |
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| Vitamin B-12 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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| Fatty acids, total saturated 0g |
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| 14:0 3g |
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| 16:0 0g |
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| 18:0 1g |
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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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| 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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| Cholesterol 0mg |
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| Tryptophan 7g |
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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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Rice, white, medium-grain, raw, enriched usda nutrition - Related Content |
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| Baking is a method that is not often considered for preparing rice, but when you are using the oven to prepare dishes to accompany rice, why not bake the rice in the oven as well? This method produces excellent results. |
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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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Some grains, such as rice, are available in many different types and varieties. There are thousands of varieties of rice cultivated throughout the world so even a limited ... |
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| Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain. ... |
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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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| White rice refers to many different types of rice that are basically white in color but may be any short to long grain variety. White rice may also be referred to as regular or ... |
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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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