brown Rice

Discussion

brown Rice Food Facts

Rice, brown, long-grain, cooked food facts

USDA SR27 Database Food #20037 category pasta-grains Food Products
Measurement
measure spectrum
Amount: 1 cup = 195 grams
of RICE,BROWN,LONG-GRAIN,CKD
Current Multiple = 1
20037
Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
216 kcal
 
905 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
44.77 g
 
1.76 g
 
5.03 g
 
3.5 g
 
142.53 g
 
0.9 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.283 mg
 
0 mcg
 
0 mg
 
0.33 mg
 
0.187 mg
 
0.049 mg
 
2.98 mg
 
0.556 mg
 
8 mcg
 
17.9 mg
 
1 mg
 
1.2 mcg
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
20 mg
 
0.195 mg
 
0.82 mg
 
84 mg
 
1.765 mg
 
162 mg
 
19.1 mcg
 
84 mg
 
10 mg
 
1.23 mg
 
NS
 
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Minerals are:
Sugars
nutrient-5
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.68 g
 
0.68 g
 
0 g
 
0 g
 
0 g
 
0 g
 
0 g
 
Sugar
0 g
 
NS
 
0 mg
 
0 mg
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.76 g
 
Fat Calories = 15.9 kcals = 7% of total
0.027 g
nmb/Ω6   0.04:1
0.603 g
Ω6/Ω3   22.33:1
Fats and sterols.
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
5.03 g
 
Protein Calories = 20.2 kcals = 9% of total
Nine Indispensable Amino Acids
0.129 g
 
0.417 g
 
0.213 g
 
0.193 g
 
0.185 g
 
0.064 g
 
0.294 g
 
End of Nine
 
 
0.113 g
 
0.06 g
 
0.189 g
 
0.259 g
 
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Proteins are:
Footnotes:

This food, briefly described as RICE,BROWN,LONG-GRAIN,CKD, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Magnesium, Mg, is a cofactor for enzyme systems. Manganese, Mn, is involved in formation of bone, as well as enzymes involved in amino acid, cholsterol and carbohydrate metabolism. Phosphorus, P, helps in the maintenance of PH, storage and transfer of energy and nucleotide synthesis. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Zinc, Zn, is a component of multiple enzymes and proteins; involved in the regulation of gene expression. Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Thiamin aka Vitamin B-1 Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine