Nutritional Content of Rice

Rice is a nutritional staple food which provides instant energy as its most important component is carbohydrate (starch). On the other hand, rice is poor in nitrogenous substances with average composition of these substances being only 8% and fat content or lipids only negligible, i.e., 1% and due to this reason it is considered as a complete food for eating. Rice flour is rich in starch and is used for making various food materials and is also used in some instances by brewers to make alcoholic malt. Likewise, rice straw mixed with other materials is used to produce porcelain, glass, and pottery. Rice is also used in manufacturing of paper pulp and livestock bedding.

The variability of composition and characteristics of rice is really broad and depends on variety and environmental conditions under which the crop is made. In husked rice, protein content ranges between 7% to 12%, which can vary up to 6 to 7 percentage points for the same variety depending on environmental conditions of cultivation. Also, the increase of nitrogen fertilization increases the percentage content of some amino acids, while decreasing or unchanged for others.

The comparative table in the picture below shows the nutritional content of major cereals for human consumption. You can view the difference in nutritional content of bran rice and raw rice.

Nutritional value of cereals per 100 grams
Nutritional value of cereals per 100 grams

As for the vitamins and minerals, there are significant differences between different kinds of rice. For example, brown rice is rich in some vitamins, especially B1 or thiamine (0.34 mg), B2 or riboflavin (0.05 mg), niacin or nicotinic acid (4.7 mg) and PP. In contrast, the white rice is poor in vitamins (0.09 mg of vitamin B1, vitamin B2 0.03 mg and 1.4 mg of niacin) and minerals as they are found mostly in the outer layers of the grain, which are removed by polishing process, or "bleaching" whereas parboiled rice is rich in these vitamins as a result of their particular process, although fewer than brown rice.

Cooking procedures can reduce the richness of vitamins and minerals in rice, and in fact, cooking is usually done with water which is then neglected and much of these nutrients dissolve in water and get wasted. Also it is interesting to note that since ancient times, the digestibility of rice is very popular. Yes, it is an easily digestible food therefore it has been strongly recommended in preparing specific diets against stomach and intestinal disease processes as well as feeding the infants and old people.

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Comments 10 comments

Shalini Kagal profile image

Shalini Kagal 6 years ago from India

Informative hub, Soni - I'm a rice-eater and yes, I do agree that it is more easily digested.

soni2006 profile image

soni2006 6 years ago from New Delhi, India Author

I also love eating rice just like you. Whenever it is hot in Delhi as it is in summers, I go for eating rice. It makes my stomach relaxed and cool in the summertime providing me a boost of energy with carbohydrates. My famous rice dishes are rajma rice, kadi rice, meat rice, chicken rice, and the best is my wife's special lemon rice made out of leftover rice from a previous night.

devsir profile image

devsir 6 years ago from Earth

I too love rice like shalini and soni. Thanks for posting this useful HUB.

soni2006 profile image

soni2006 6 years ago from New Delhi, India Author

It's my pleasure devsir. Thanks for the visit.

shiva 5 years ago

i love rice

soni2006 profile image

soni2006 4 years ago from New Delhi, India Author

Thanks Shiva.

girish 4 years ago

it is good but it has less nutrition as compared to millets

soni2006 profile image

soni2006 3 years ago from New Delhi, India Author

You are right Girish. Thanks for sharing your information.

sohail 3 years ago

thank you soni i read it for my study its provide me knowledge

soni2006 profile image

soni2006 3 years ago from New Delhi, India Author

Welcome sohail.

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