|
The nutritional value of rice depends on the way it is cooked and the substances added to it during the cooking. One grain of cooked (brown) rice contains 22% sugar, protein, vitamin (A, E, B, D), essential minerals, fibers, calcium, iron and lysine.
These substances are highly concentrated in the brown rice with membrane and are found in smaller amounts in the white rice with skinned membrane. This is, to some extent is similar to wheat when it is used in full (wheat flour) and when the membranes are removed (white flour). The following table shows the precise components of the rice grain compared to the other grains.
|
Substance
|
White
rice
(removed Membrane)
|
Brown rice
(with Membrane)
|
Barley
|
Wheat
|
Corn (Sorghum)
|
|
Protein
|
21.1%
|
7.3%
|
11%
|
10.6%
|
10%
|
|
Fats
|
% 0
|
%2
|
%3.5
|
%1.9
|
%5
|
|
Fibers
|
%0. 2
|
%5.8
|
%2
|
%1
|
%2
|
|
Sugar& Starches
|
%84
|
|
%56
|
%70
|
%63
|
|
Energy
|
2000
|
1600
|
1630
|
1570
|
1660
|
Vitamins per 1 ML
|
Substance
|
White
rice
(removed Membrane)
|
Brown rice
(with Membrane)
|
|
Vitamin A
|
Zero
|
Zero
|
|
Vitamin B
|
0.02 ml
|
3 ml
|
|
Vitamin C
|
0.3 ml
|
2 ml
|
|
