Brown Rice


Brown rice has both its bran layer, and cereal germ intact, resulting in different properties and taste to white rice. You can use brown rice in almost all spots you'd use white rice, as a sidedish or as the main event.

When compared to white rice, brown has higher levels of manganese while having similar quantities of other nutrients. The important difference however is the fiber content, resulting in a lower glyemic index, helping regulation of blood sugar, note that this GI is still higher than most other whole grains.

Global Production Map

No production data available


Water64.38 g
Energy147 kcal
6 %
Protein3.09 g
Fats0.85 g
Carbs31.33 g
Fiber1.7 g
Sugars0.15 g
Calcium3 mg
Iron0.53 mg
4 %
Magnesium39 mg
11 %
Phosphorus96 mg
8 %
Potassium61 mg
1 %
Sodium4 mg
Zinc0.77 mg
9 %
Copper0.129 mg
14 %
Manganese1.14 mg
71 %
Selenium9.4 µg
17 %
Vit C0 mg
Thiamin0.097 mg
10 %
Riboflavin0.07 mg
7 %
Niacin1.903 mg
14 %
Vit B60.11 mg
9 %
Folate0 µg
Vit B120 µg
Vit A0 µg
Vit E0 mg
Vit D0 µg
Vit K0.4 µg
1 %
Sat Fat0.213 g
Mono Fat0.3 g
Poly Fat0.269 g
Trans Fat0 g
Cholesterol0 mg
Caffeine0 mg