Plain cooked rice
 |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 130 kcal (540 kJ) |
|
28.1 g
|
|
| Sugars | 0.05 g |
| Dietary fiber | 0.4 g |
|
0.28 g
|
|
|
2.69 g
|
|
| Vitamins | |
| Thiamine (B1) |
(2%)
0.02 mg |
| Riboflavin (B2) |
(1%)
0.013 mg |
| Niacin (B3) |
(3%)
0.4 mg |
| Pantothenic acid (B5) |
(0%)
0 mg |
| Vitamin B6 |
(7%)
0.093 mg |
| Minerals | |
| Calcium |
(1%)
10 mg |
| Iron |
(2%)
0.2 mg |
| Magnesium |
(3%)
12 mg |
| Manganese |
(0%)
0 mg |
| Phosphorus |
(6%)
43 mg |
| Potassium |
(1%)
35 mg |
| Sodium |
(0%)
1 mg |
| Zinc |
(1%)
0.049 mg |
| Other constituents | |
| Water | 68.44 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
|
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,527 kJ (365 kcal) |
|
80 g
|
|
| Sugars | 0.12 g |
| Dietary fiber | 1.3 g |
|
0.66 g
|
|
|
7.13 g
|
|
| Vitamins | |
| Thiamine (B1) |
(6%)
0.0701 mg |
| Riboflavin (B2) |
(1%)
0.0149 mg |
| Niacin (B3) |
(11%)
1.62 mg |
| Pantothenic acid (B5) |
(20%)
1.014 mg |
| Vitamin B6 |
(13%)
0.164 mg |
| Minerals | |
| Calcium |
(3%)
28 mg |
| Iron |
(6%)
0.80 mg |
| Magnesium |
(7%)
25 mg |
| Manganese |
(52%)
1.088 mg |
| Phosphorus |
(16%)
115 mg |
| Potassium |
(2%)
115 mg |
| Zinc |
(11%)
1.09 mg |
| Other constituents | |
| Water | 11.61 g |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, according to 2012 FAOSTAT data.
Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.
Wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the legendary emperor of China and inventor of Chinese agriculture. Genetic evidence has shown that rice originates from a single domestication 8,200–13,500 years ago in the Pearl River valley region of Ancient China. Previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China.
From East Asia, rice was spread to Southeast and South Asia. Rice was introduced to Europe through Western Asia, and to the Americas through European colonization.
There are many varieties of rice and culinary preferences tend to vary regionally. In some areas such as the Far East or Spain, there is a preference for softer and stickier varieties.
Rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. The rice plant can grow to 1–1.8 m (3.3–5.9 ft) tall, occasionally more depending on the variety and soil fertility. It has long, slender leaves 50–100 cm (20–39 in) long and 2–2.5 cm (0.79–0.98 in) broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm (12–20 in) long. The edible seed is a grain (caryopsis) 5–12 mm (0.20–0.47 in) long and 2–3 mm (0.079–0.118 in) thick.
...
Wikipedia