White Rice


A staple around the world, white rice is widely used in almost all cuisines. Uses for rice are diverse, from being a humble sidedish to being turned into noodles, to accompanying dishes like curries and stirfrys.

Rice is not overly nutrient-dense, but does have a decent collection of minerals like manganese, thiuamin and selenium. It's mostly eaten for its contribution to energy intake, but due to its high glycemic index has been linked to increase risks of diabetes, so it's recommended to use whole grains where possible.

Global Production Map


Water68.44 g
Energy130 kcal
5 %
Protein2.69 g
Fats0.28 g
Carbs28.17 g
Fiber0.4 g
Sugars0.05 g
Calcium10 mg
1 %
Iron1.2 mg
8 %
Magnesium12 mg
3 %
Phosphorus43 mg
3 %
Potassium35 mg
1 %
Sodium1 mg
Zinc0.49 mg
5 %
Copper0.069 mg
8 %
Manganese0.472 mg
30 %
Selenium7.5 µg
14 %
Vit C0 mg
Thiamin0.163 mg
16 %
Riboflavin0.013 mg
1 %
Niacin1.476 mg
11 %
Vit B60.093 mg
8 %
Folate97 µg
24 %
Vit B120 µg
Vit A0 µg
Vit E0.04 mg
Vit D0 µg
Vit K0 µg
Sat Fat0.077 g
Mono Fat0.088 g
Poly Fat0.076 g
Trans Fat0 g
Cholesterol0 mg
Caffeine0 mg