RICE NUTRITION FACTS

Both enriched white and whole-grain brown rice contain 15 vitamins and minerals, including B vitamins, potassium, magnesium, selenium, and iron. Brown rice contains 2.6 grams of fiber per three-fourths cup (146 grams) of cooked rice.

Brown rice provides a nutty flavor when served by itself, and it picks up extra flavor by absorbing nearby sauces and gravies.

In both whole-grain brown and enriched white forms, rice has no cholesterol, sodium, or gluten. It’s also low in calories and fat, contains no trans fats, and is a great source of complex carbohydrates.

Whole-grain rice also contains beneficial phytonutrients, including antioxidants, anthocyanins, phytosterols, tocopherols, oryzanol, and many other potentially protective substances.

Whole-grain rice stays fresh for about 6 months and can be refrigerated for longer shelf life. Enriched white rice can be kept much longer. Both enriched white and whole-grain rice are available in fluffy long-grain, tender medium-grain, and springy short-grain varieties.
(April 2010, Agricultural Research magazine www.ars.usda.gov )

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