Nutrition & Health

How Many Calories in Rice?

Calories in Rice: rice is one of the oldest grains in the world, and humans have cultivated it for at least 5,000 years. Rice is a staple food for more than half of the world’s population, and 90% of the world’s rice comes from Asia.

The calories in white and brown rice come from carbohydrates, protein, and fiber.

There are thousands of varieties of rice, but depending on how it is processed to the producers, they are divided into two groups: white rice and brown rice (whole grain).

White rice is the most common type, although brown rice provides more health benefits. Brown rice comes in a variety, including reddish, purple, or black.

Manufacturers make many products from rice, including rice flour, rice syrup, rice bran oil, and rice milk.

This article discusses calories in rice with a set of benefits and differences between white and brown rice.

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Calories in rice

The calories in rice come from carbohydrates and some protein, with virtually no fat or sugar.

Cooked rice contains an enormous amount of water, which makes up about 70% of its total weight. The calories in white and brown rice are roughly the same, with a minor difference in the amount of carbohydrates.

A 100-gram serving of cooked short-grain white rice contains the following nutrients:

NutrientsAmount%Daily Value (DV)
Calories in rice13010%
Carbohydrates28.7g10%
Protein2.36g5%
Fat0.19g0%

Carbohydrates:

Rice is mainly composed of carbohydrates, which make up nearly 80% of its total dry weight. Most of the carbohydrates in rice are starch. Starch is the most common form of carbohydrates in foods.

Starch comprises long chains of glucose called amylose and amylopectin. Different rice has different amounts of these compounds that affect the texture of the rice:

Basmati rice is rich in amylose, so it does not stick together after cooking.

Sticky rice, which is low in amylose and high in amylopectin, makes it sticky after cooking. This makes it perfect for risotto, rice pudding, and eating with chopsticks.

These compounds also affect how easily rice is to digest. It takes longer for the body to digest rice that is high in amylose because amylose slows down the digestion of starch. In contrast, the body digests sticky rice very easily.

While many people find sticky rice more palatable, rapid digestion can lead to an unhealthy spike in blood sugar levels, especially in people with diabetes.

Fiber

Brown rice contains a higher amount of dietary fiber compared to white rice 1.6 grams per 100 grams. While processing white rice, the grains lose the bran or seed coat that contains the most fiber.

The bran contains mainly insoluble fibers, such as hemicellulose, and almost no soluble fiber. White and brown rice contain varying amounts of a soluble fiber called resistant starch.

Resistant starch increases the butter in the intestine. Butyrates boost gut health by reducing inflammation, improving bowel barrier function, and reducing the risk of colon cancer.

White rice versus brown rice

White rice versus brown rice

White rice is refined and refined and stripped of the bran and seed. This increases the quality of its cooking, shelf life, and taste, but significantly reduces its nutritional value. However, manufacturers usually enrich white rice or replace some vitamins after processing.

Brown rice is a healthy whole grain that contains the bran and seed, and it is the most nutritious part of the grain. It contains fiber, vitamins, minerals and antioxidants.

Brown rice contains slightly more fiber and nutrients than white rice. Compare stickers when shopping.

Brown rice is better for diabetics. White rice can raise blood sugar, while brown rice has a lower glycemic index and can help control blood sugar.

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The health benefits of brown rice

The health benefits of brown rice

Aside from providing the energy and calories in rice, refined white rice does not offer any health benefits. The enriched white rice contains added B vitamins that are important for health.

Regular consumption of brown rice or whole grains can have health benefits. Compare stickers when shopping.

Heart health

Brown rice is a whole grain. Whole grains have a wide range of health benefits. According to the American Heart Association, whole grains improve blood cholesterol levels and reduce the risk of heart disease, stroke, type 2 diabetes and obesity.

Brown rice contains many hearts-healthy ingredients, such as minerals, antioxidants, lignans and dietary fiber. Eating high-fiber rice as an alternative to white rice may help you lose weight, along with reducing cholesterol.

Healthy plant compounds

Brown rice contains many other plant compounds that research has linked to health benefits. White rice is a poor source of antioxidants and other plant compounds. Dyed rice, including the grainy red varieties such as purple rice, is also particularly rich in antioxidants.

Brown rice bran is an excellent source of lignans and fairly acid:

  • Lignans: These are antioxidants that research has linked to a reduced risk of heart disease, menopausal symptoms, osteoporosis, and breast cancer.
  • Ferulic acid: It is a powerful antioxidant found in rice bran. Studies say it has anti-inflammatory and antimicrobial effects and may help prevent cancer and diabetes.

Vitamins and minerals

The number of calories in rice depends on the variety and method of cooking. The bran and germs are high in vitamins and minerals. White rice does not contain bran or germs and lacks these essential nutrients.

Fertilization may add some vitamins to white rice. Be sure to read labels when shopping, as different brands may add different vitamins.

Manganese: Many foods, especially whole grains, contain this trace of mineral. It is necessary for the metabolism, growth, development, and antioxidant system in the body.

Niacin: Also known as vitamin B3, the niacin found in rice is mostly as nicotinic acid. Soaking the rice in water before cooking might increase its absorption.

Thiamin: Also known as vitamin B1, thiamine is essential for the metabolism and function of the heart, muscles, and nervous system.

Selenium: A mineral with various biological functions of DNA, oxidative damage, and hormones.

Magnesium: This mineral is essential for blood pressure, protein synthesis, energy, and more.

Rice also contains some pantothenic acid, phosphorous, riboflavin, vitamin B6, copper, and folate.

Rice is a popular staple food all over the world. White rice is the best known, but brown rice may have more health benefits. As an excellent source of many healthy minerals and antioxidants, brown rice may help prevent heart disease.

White rice, especially sticky rice, provides fewer nutrients and may increase the risk of developing type 2 diabetes.

Be sure to read the Nutrition Facts panel, compare nutritional content, and purchase rich versions of rice when available.

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