173:
303:
viscosity and starch gelatinization ability of cooked rice, meaning higher amylopectin content in rice will lead to a stickier cooked product. Gelatinization is also inhibited by protein, and a higher protein content leads to increased hardness of the surface of rice grains. Protein and amylose content is determined by the conditions of rice growth. Higher concentrations of fertilizer result in higher protein content, and nonoptimal environmental factors such as higher temperature and insufficient water make rice chalkier by decreasing starch levels.
106:
357:, and absorbs water during cooking. With the absorption method, rice is cooked in a volume of water equal to the volume of dry rice plus any evaporation losses, which is commonly measured with the tip of the finger. With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable with enriched rice, as much of the enrichment additives are lost when the water is discarded. Electric
268:
2771:(FDA) monitors the levels of arsenic in foods, particularly in rice products used commonly for infant food. While growing, rice plants tend to absorb arsenic more readily than other food crops, requiring expanded testing by the FDA for possible arsenic-related risks associated with rice consumption in the United States. In April 2016, the FDA proposed a limit of 100 parts per billion (ppb) for inorganic arsenic in infant
118:
283:
241:
315:, thereby reducing the extent to which individual grains will stick together. This yields a fluffier rice, whereas not rinsing yields a stickier and creamier result. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. In 2007, Haitian jails suffered from a
302:
The ratio of the two types of starch, linear amylose and branched amylopectin, affects cooked rice texture. Rice is mostly amylopectin, with amylose making up only 0-30% of the total starch. Amylopectin chains form double helices with each other and encourage crystallization, which raises the peak
882:
of over half the world's population. It is the predominant dietary energy source for 17 countries in Asia and the
Pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20% of the world's dietary energy supply, while wheat supplies 19% and maize (corn) 5%.
298:
The two main components and determinants of taste in rice are starch and protein. 80-90% of the weight of an uncooked rice grain is starch, and 7-10% is protein. Other important components of rice include fat, fibers, and minerals, all comprising less than 1% of rice by weight.
2806:. White rice grown in Arkansas, Louisiana, Missouri, and Texas, which account collectively for 76 percent of American-produced rice, had higher levels of arsenic than other regions of the world studied, possibly because of past use of arsenic-based pesticides to control
172:
939:(or purple) varieties, each having different prevalence across world regions. It also depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.
3928:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
427:) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is a traditional food for the sick.
1006:. The guideline established a major recommendation: "Fortification of rice with iron is recommended as a public health strategy to improve the iron status of populations, in settings where rice is a staple food."
319:
epidemic as US-supplied enriched rice were washed before cooking, stripping them of the nutritious layer; this is despite FDA's rules requiring fortification nutrients to be somewhat resistant to washing.
869:
240:
3499:"Starch multiscale structure and physicochemical property alterations in high-quality indica rice quality and cooked rice texture under different nitrogen panicle fertilizer applications"
4384:
3411:"Untargeted UHPLC–Q-Exactive-MS-based metabolomics reveals associations between pre- and post-cooked metabolites and the taste quality of geographical indication rice and regular rice"
76:; the stickiness allows rice to hold its shape when cooked. Short-grain rice is used extensively in Japan, including to accompany savoury dishes. Short-grain rice is often used for
3452:"The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application"
923:
A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of factors. It depends on the type and strain of rice, such as
3907:
3294:"Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies"
2830:
toxin when left at 4–60 °C (39–140 °F). When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production. One of the
361:, popular in Asia and Latin America, simplify the process of cooking rice. Rice (or any other grain) is sometimes quickly fried in oil or fat before boiling (for example
4298:
4227:
4197:
2776:
3682:
411:, rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat. It is used to stuff vegetables or is wrapped in grape leaves (
4201:
4142:
2980:
3828:
Insert your index until touching the top of the rice with your fingertip. Add water until the water just reaches the first crease of your finger.
1014:
327:, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours.
4374:
4053:
3940:
3814:
3774:
3661:
3202:
3140:
3009:
2958:
2927:
1021:, folic acid, and pantothenic acid. The following table shows the nutrient content of rice and other major staple foods in a raw form on a
3069:
Liu, Qiuyuan; Tao, Yu; Cheng, Shuang; Zhou, Lei; Tian, Jinyu; Xing, Zhipeng; Liu, Guodong; Wei, Haiyan; Zhang, Hongcheng (November 2020).
2786:. The amount of arsenic in rice varies widely with the greatest concentration in brown rice and rice grown on land formerly used to grow
3601:"Metabolomic study on the quality differences and physiological characteristics between rice cultivated in drought and flood conditions"
105:
4231:
3935:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
4329:
4081:
3982:
2863:
3986:
3899:
2890:
2810:. Jasmine rice from Thailand and Basmati rice from Pakistan and India contain the least arsenic among rice varieties in one study.
323:
Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some
2783:
3726:
4116:
3865:
3599:
Wang, Guan; Shen, Xinru; Bai, Chenyang; Zhuang, Zixin; Jiang, Hao; Yang, Meiying; Wei, Xiaoshuang; Wu, Zhihai (November 2023).
3497:
Xiong, Ruoyu; Tan, Xueming; Yang, Taotao; Wang, Haixia; Pan, Xiaohua; Zeng, Yongjun; Zhang, Jun; Zeng, Yanhua (December 2023).
3764:
3704:
920:
per 100-gram serving (table). Cooked unenriched short-grain rice has a very similar nutritional profile (see footnote link).
4085:
3954:
2651:
2493:
1943:
1483:
1093:
3895:
2984:
2768:
3804:
3546:"How do elevated atmosphere CO2 and temperature alter the physiochemical properties of starch granules and rice taste?"
3544:
Jing, Liquan; Chen, Chen; Lu, Qi; Wang, Yunxia; Zhu, Jianguo; Lai, Shangkun; Wang, Yulong; Yang, Lianxin (April 2021).
342:
to improve the nutritional value of brown rice. This method is a result of research carried out for the United
Nations
3760:
4288:
117:
4036:
3678:
2838:
is heat-resistant; reheating contaminated rice kills the bacteria, but does not destroy the toxin already present.
343:
267:
4045:
3851:
2919:
943:
19:
is commonly consumed as food around the world. It occurs in long-, medium-, and short-grained types. It is the
4193:
4379:
3653:
339:
4416:
3179:"Tailoring Grain Storage Reserves for a Healthier Rice Diet and its Comparative Status with Other Cereals"
865:
45:
3350:
Shi, Shijie; Wang, Enting; Li, Chengxuan; Cai, Mingli; Cheng, Bo; Cao, Cougui; Jiang, Yang (2022-01-13).
1533:
727:
335:
4011:
856:
3293:
998:
on the efficacy of rice fortification showed the strategy had the main effect of reducing the risk of
48:
are typically classified as long-, medium-, and short-grained. The grains of long-grain rice (high in
3557:
3235:
1662:
1576:
779:
740:
282:
2775:
and other foods to minimize exposure of infants to arsenic. For water contamination by arsenic, the
415:). When combined with milk, sugar, and honey, it is used to make desserts. In some regions, such as
3352:"Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice"
2586:
2543:
1877:
402:
155:
is different from instant rice: parboiled rice is first part-cooked with the husk before milling.
3734:
3628:
3600:
3581:
3545:
3526:
3498:
3479:
3451:
3432:
3410:
3329:
3271:
3178:
3154:
3127:, Methods in Molecular Biology, vol. 1892, New York, NY: Springer New York, pp. 19–55,
3098:
1490:
1245:
947:
714:
694:
530:
99:, which are close cousins of domesticated rice, are not usually included in this classification.
3788:
the way of measuring is to put the middle finger in, and add enough water to reach the knuckle
3119:
Butardo, Vito M.; Sreenivasulu, Nese; Juliano, Bienvenido O. (2019), Sreenivasulu, Nese (ed.),
83:
Independent of grain length and starchiness, rice can also be differentiated by traits such as
4356:
4049:
3946:
3936:
3810:
3770:
3657:
3620:
3573:
3518:
3471:
3391:
3373:
3321:
3313:
3263:
3255:
3208:
3198:
3146:
3136:
3090:
3048:
3005:
2974:
2954:
2923:
2913:
2762:
2079:
1705:
995:
991:
979:
792:
618:
3647:
2999:
2944:
4411:
4346:
4338:
4293:
4268:
3612:
3565:
3510:
3463:
3422:
3381:
3363:
3305:
3247:
3190:
3128:
3082:
3038:
2886:
2122:
1791:
987:
635:
324:
163:
24:
4223:
3071:"Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice"
3027:"Creation of fragrant rice by targeted knockout of the OsBADH2 gene using TALEN technology"
4289:"Arsenic in your food: Our findings show a real need for federal standards for this toxin"
3450:
Shi, Shijie; Ma, Yingying; Zhao, Dan; Li, Lina; Cao, Cougui; Jiang, Yang (December 2023).
2822:
1834:
1748:
1619:
1078:
999:
72:, known as Thai Sticky rice, are usually steamed. A stickier short-grain rice is used for
32:
3070:
2855:
868:
for adults, except for potassium, which is estimated based on expert recommendation from
3975:
3561:
4351:
4324:
4038:
Guideline: Fortification of rice with vitamins and minerals as a public health strategy
3727:"Marketing of Value-Added Rice Products in Japan: Germinated Grown Rice and Rice Bread"
3386:
3351:
3120:
1088:
1010:
152:
63:
2915:
The Best of
America's Test Kitchen 2021: Best Recipes, Equipment Reviews, and Tastings
4421:
4405:
3738:
3632:
3585:
3530:
3483:
3436:
3333:
3275:
3102:
2950:
2807:
2500:
2380:
1374:
887:
486:
247:
84:
4108:
3873:
3569:
3158:
4259:
3616:
3514:
3467:
3309:
2946:
The
Amazing World of Rice: with 150 Recipes for Pilafs, Paellas, Puddings, and More
2859:
1331:
1073:
951:
462:
408:
362:
222:
205:
148:
77:
3696:
3251:
3236:"Enhancing health benefits of milled rice: current status and future perspectives"
369:); this makes the cooked rice less sticky, and is a cooking style commonly called
3194:
4077:
3234:
Kasote, Deepak; Sreenivasulu, Nese; Acuin, Cecilia; Regina, Ahmed (2022-10-17).
3132:
2831:
2772:
1030:
913:
879:
446:
378:
358:
331:
255:
227:
193:
69:
53:
20:
3930:
3841:
3427:
2427:
2337:
2165:
2036:
1047:
1022:
1018:
1003:
983:
971:
967:
936:
928:
924:
912:-ounce) reference serving of it provides 540 kilojoules (130 kilocalories) of
766:
652:
601:
424:
416:
259:
251:
198:
188:
144:
140:
136:
92:
4273:
4254:
3377:
3368:
3317:
3259:
3094:
2795:
2294:
2251:
1950:
963:
917:
753:
232:
96:
30:
Hazards associated with rice consumption include arsenic from the soil, and
4360:
3950:
3624:
3577:
3522:
3475:
3395:
3325:
3267:
3212:
3150:
3052:
4253:
EFSA Panel on
Contaminants in the Food Chain (CONTAM) (October 28, 2009).
4164:
4342:
3800:
3649:
Knack
Mexican Cooking: A Step-by-Step Guide to Authentic Dishes Made Easy
2799:
2791:
932:
584:
390:
354:
316:
88:
4138:
1017:, had less iron, zinc, and protein, as well as lower levels of thiamin,
3086:
1993:
1083:
1067:
1062:
975:
891:
564:
382:
366:
350:
57:
56:) becomes more sticky. Medium-grain rice is used for sweet dishes, for
49:
36:
which can grow in poorly-stored cooked rice, and cause food poisoning.
3043:
3026:
886:
Cooked unenriched long-grain white rice is composed of 68% water, 28%
3121:"Improving Rice Grain Quality: State-of-the-Art and Future Prospects"
2827:
2787:
2423:
2208:
1057:
668:
420:
312:
274:
159:
3409:
Shi, Shi-jie; Zhang, Gao-yu; Cao, Cou-gui; Jiang, Yang (July 2023).
3730:
2803:
1417:
1052:
1041:
476:
412:
386:
370:
212:
183:
151:, though there is a significant degradation in taste and texture.
124:
73:
52:) tend to remain intact after cooking; medium-grain rice (high in
436:
Rice, white, long-grain, regular, unenriched, cooked without salt
330:
Brown rice may be soaked in warm water for 20 hours to stimulate
959:
955:
805:
374:
217:
202:
178:
132:
16:
4012:"168932/2512381/20444 Rice, white, long grain, unenriched, raw"
68:, in Spain. Some varieties of long-grain rice that are high in
1288:
895:
506:
2767:
As arsenic occurs in soil, water, and air, the United States
3025:
Shan, Q; Zhang, Y; Chen, K; Zhang, K; Gao, C (August 2015).
338:(GBR), activates enzymes and enhances amino acids including
3900:"Daily Value on the Nutrition and Supplement Facts Labels"
3292:
Ito, Vivian
Cristina; Lacerda, Luiz Gustavo (2019-12-15).
954:
may involve different micronutrient strategies, including
419:, bread is made using rice flour. Rice may be made into
135:
applied to it. Rice starts as whole seeds with inedible
3843:
The Best Way to Cook Rice is All About the Right Ratio
3679:"Haiti: Mysterious Prison Ailment Traced to U.S. Rice"
1013:
levels, similar to those predicted for the year 2100
3677:Sprague, Jeb; Alexandra, Eunida (17 January 2007).
841:
829:
804:
791:
778:
765:
752:
739:
726:
713:
692:
667:
651:
634:
617:
600:
583:
562:
527:
503:
485:
475:
459:
445:
440:
3932:Dietary Reference Intakes for Sodium and Potassium
3503:International Journal of Biological Macromolecules
3456:International Journal of Biological Macromolecules
3183:International Review of Cell and Molecular Biology
2998:Alford, Jeffrey; Duguid, Naomi (January 1, 2003).
704:
574:
3806:101 Asian Dishes You Need to Cook Before You Die
311:Rinsing rice before cooking removes much of the
143:. Polishing produces first rice with germ, then
1025:to account for their different water contents.
61:
3240:Critical Reviews in Food Science and Nutrition
2741:
441:Nutritional value per 100 g (3.5 oz)
4228:United States Environmental Protection Agency
4198:United States Environmental Protection Agency
3177:Butardo, Vito M.; Sreenivasulu, Nese (2016),
2777:United States Environmental Protection Agency
8:
435:
111:Rice comes in many shapes, colors, and sizes
4375:"Can reheating rice cause food poisoning?"
4318:
4316:
4188:
4186:
4184:
4182:
4031:
4029:
4027:
4025:
3896:United States Food and Drug Administration
3809:. Page Street Publishing Co. p. 174.
2912:America's Test Kitchen (October 6, 2020).
2733:
2725:
2717:
2709:
2701:
2693:
2685:
2677:
2669:
2661:
544:
434:
147:. Cooking white rice then drying produces
4350:
4272:
4167:. United States Department of Agriculture
3426:
3385:
3367:
3042:
1009:Rice grown experimentally under elevated
3769:. Oxford University Press. p. 618.
1027:
139:; removing the hull by milling produces
60:in Italy, and many rice dishes, such as
4255:"Scientific Opinion on Arsenic in Food"
4143:United States Department of Agriculture
2981:United States Department of Agriculture
2854:Fine Cooking, ed. (February 25, 2008).
2846:
168:
101:
3992:from the original on November 10, 2011
3345:
3343:
3287:
3285:
3229:
3227:
1002:by 35% and increasing blood levels of
166:and breadings to increase crispiness.
3114:
3112:
3064:
3062:
2893:from the original on October 13, 2012
2866:from the original on October 16, 2014
7:
4088:from the original on October 1, 2011
2779:has set a lower standard of 10 ppb.
2674:raw unenriched long-grain white rice
4194:"Arsenic in Rice and Rice Products"
4119:from the original on August 3, 2018
857:Link to USDA FoodData Central entry
4301:from the original on March 8, 2014
4107:Wishart, Skye (July–August 2018).
3725:Ito, Shoichi; Ishikawa, Yukihiro.
3697:"21 CFR § 137.350 - Enriched rice"
3415:Journal of Integrative Agriculture
1029:Nutrient content of 10 major
14:
4387:from the original on July 8, 2013
4330:Environmental Health Perspectives
4234:from the original on May 19, 2017
4082:Food and Agriculture Organization
3983:Food and Agriculture Organization
3701:LII / Legal Information Institute
3685:from the original on 30 May 2013.
2943:Simmons, Marie (March 10, 2009).
916:and contains moderate amounts of
4204:from the original on May 2, 2017
3840:Souza, Dan (November 17, 2018).
3550:Science of the Total Environment
281:
266:
239:
171:
116:
104:
3957:from the original on 2024-05-09
3910:from the original on 2024-03-27
3707:from the original on 2023-03-03
3570:10.1016/j.scitotenv.2020.142592
1139:Raw grams per 100 g dry weight
62:
3617:10.1016/j.foodchem.2023.135946
3515:10.1016/j.ijbiomac.2023.126455
3468:10.1016/j.ijbiomac.2023.126546
3310:10.1016/j.foodchem.2019.125304
2887:"White Sticky Rice – Kao Niow"
2690:raw potato with flesh and skin
423:(also called rice porridge or
1:
4325:"U.S. rice serves up arsenic"
3252:10.1080/10408398.2021.1925629
1015:as a result of human activity
123:Jumli Marshi rice, unhulled,
4224:"Chemical Contaminant Rules"
3766:The Oxford Companion to Food
3195:10.1016/bs.ircmb.2015.12.003
2985:Foreign Agricultural Service
2769:Food and Drug Administration
946:(WHO) guideline showed that
864:Percentages estimated using
4323:Potera, Carol (June 2007).
3133:10.1007/978-1-4939-8914-0_2
3031:Plant Biotechnology Journal
2587:Polyunsaturated fatty acids
2544:Monounsaturated fatty acids
451:130 kcal (540 kJ)
4438:
4165:"Nutrient data laboratory"
2760:
1033:per 100 g dry weight
400:
344:International Year of Rice
4078:"Rice in human nutrition"
4046:World Health Organization
3428:10.1016/j.jia.2023.06.003
2976:Foreign Crops and Markets
2826:spores, which produce an
2682:raw hard red winter wheat
944:World Health Organization
863:
853:
849:
825:
817:
688:
684:
558:
554:
547:
543:
523:
519:
499:
495:
455:
131:Rice also differs by the
4274:10.2903/j.efsa.2009.1351
3654:Rowman & Littlefield
3369:10.3389/fnut.2021.758547
2820:Cooked rice can contain
2297:, alpha-tocopherol (mg)
4380:National Health Service
4139:"USDA FoodData Central"
3681:. Inter Press Service.
3004:. Artisan. p. 31.
2784:IARC Group 1 carcinogen
866:US recommendations
340:gamma-aminobutyric acid
334:. This process, called
4113:New Zealand Geographic
3852:America's Test Kitchen
3356:Frontiers in Nutrition
2920:America's Test Kitchen
870:the National Academies
250:, from left to right,
2501:Saturated fatty acids
970:, or iron with other
898:(table). A 100-gram (
549:Vitamins and minerals
336:germinated brown rice
4343:10.1289/ehp.115-a296
4109:"Second-rate grains"
4076:Bo, Juliano (1993).
3876:on February 22, 2020
2987:. 1928. p. 850.
2666:raw yellow dent corn
3562:2021ScTEn.766n2592J
3189:, Elsevier: 31–70,
1034:
636:Pantothenic acid (B
437:
403:List of rice dishes
273:Cooked brown rice,
246:Unmilled to milled
4230:. April 24, 2017.
4200:. April 24, 2017.
3848:What's Eating Dan?
3735:Tottori University
3125:Rice Grain Quality
3087:10.1002/cche.10358
3001:Seductions of Rice
2706:raw green soybeans
1100:Water content (%)
1028:
972:B-complex vitamins
950:of rice to reduce
831:Other constituents
349:Rice is cooked by
162:often are used in
87:and pigmentation (
25:world's population
4383:. June 26, 2018.
4297:. November 2012.
4080:. United Nations
4055:978-92-4-155029-1
3981:. United Nations
3942:978-0-309-48834-1
3870:exploratorium.edu
3816:978-1-62414-382-3
3776:978-0-19-967733-7
3663:978-0-7627-6206-4
3646:Kenyon, Chelsie.
3246:(29): 8099–8119.
3204:978-0-12-804808-5
3142:978-1-4939-8912-6
3044:10.1111/pbi.12312
3011:978-1-57965-234-0
2960:978-0-06-187543-4
2929:978-1-948703-40-6
2763:Arsenic poisoning
2657:
2656:
996:clinical research
992:systematic review
876:
875:
821:
820:
288:Cooked white rice
46:varieties of rice
23:of over half the
4429:
4397:
4396:
4394:
4392:
4371:
4365:
4364:
4354:
4320:
4311:
4310:
4308:
4306:
4294:Consumer Reports
4285:
4279:
4278:
4276:
4250:
4244:
4243:
4241:
4239:
4220:
4214:
4213:
4211:
4209:
4190:
4177:
4176:
4174:
4172:
4161:
4155:
4154:
4152:
4150:
4135:
4129:
4128:
4126:
4124:
4104:
4098:
4097:
4095:
4093:
4073:
4067:
4066:
4064:
4062:
4043:
4033:
4020:
4019:
4016:fdc.nal.usda.gov
4008:
4002:
4001:
3999:
3997:
3991:
3980:
3972:
3966:
3965:
3963:
3962:
3925:
3919:
3918:
3916:
3915:
3892:
3886:
3885:
3883:
3881:
3872:. Archived from
3866:"Simmering Rice"
3862:
3856:
3855:
3837:
3831:
3830:
3825:
3823:
3797:
3791:
3790:
3785:
3783:
3757:
3751:
3750:
3748:
3746:
3737:. Archived from
3722:
3716:
3715:
3713:
3712:
3693:
3687:
3686:
3674:
3668:
3667:
3643:
3637:
3636:
3596:
3590:
3589:
3541:
3535:
3534:
3494:
3488:
3487:
3462:(Pt 1): 126546.
3447:
3441:
3440:
3430:
3421:(7): 2271–2281.
3406:
3400:
3399:
3389:
3371:
3347:
3338:
3337:
3289:
3280:
3279:
3231:
3222:
3221:
3220:
3219:
3174:
3168:
3167:
3166:
3165:
3116:
3107:
3106:
3081:(6): 1303–1312.
3075:Cereal Chemistry
3066:
3057:
3056:
3046:
3022:
3016:
3015:
2995:
2989:
2988:
2971:
2965:
2964:
2940:
2934:
2933:
2909:
2903:
2902:
2900:
2898:
2885:Loha-unchit, K.
2882:
2876:
2875:
2873:
2871:
2851:
2745:
2737:
2729:
2721:
2714:raw sweet potato
2713:
2705:
2697:
2689:
2681:
2673:
2665:
2211:Total (B9) (μg)
2123:Pantothenic acid
1035:
1023:dry weight basis
988:pantothenic acid
958:only, iron with
911:
910:
906:
903:
708:
672:
656:
639:
622:
605:
588:
578:
545:
438:
285:
270:
243:
175:
120:
108:
67:
4437:
4436:
4432:
4431:
4430:
4428:
4427:
4426:
4402:
4401:
4400:
4390:
4388:
4373:
4372:
4368:
4322:
4321:
4314:
4304:
4302:
4287:
4286:
4282:
4252:
4251:
4247:
4237:
4235:
4222:
4221:
4217:
4207:
4205:
4192:
4191:
4180:
4170:
4168:
4163:
4162:
4158:
4148:
4146:
4145:. April 1, 2019
4137:
4136:
4132:
4122:
4120:
4106:
4105:
4101:
4091:
4089:
4075:
4074:
4070:
4060:
4058:
4056:
4041:
4035:
4034:
4023:
4010:
4009:
4005:
3995:
3993:
3989:
3978:
3974:
3973:
3969:
3960:
3958:
3943:
3927:
3926:
3922:
3913:
3911:
3894:
3893:
3889:
3879:
3877:
3864:
3863:
3859:
3839:
3838:
3834:
3821:
3819:
3817:
3799:
3798:
3794:
3781:
3779:
3777:
3759:
3758:
3754:
3744:
3742:
3741:on May 30, 2013
3724:
3723:
3719:
3710:
3708:
3695:
3694:
3690:
3676:
3675:
3671:
3664:
3645:
3644:
3640:
3598:
3597:
3593:
3543:
3542:
3538:
3496:
3495:
3491:
3449:
3448:
3444:
3408:
3407:
3403:
3349:
3348:
3341:
3291:
3290:
3283:
3233:
3232:
3225:
3217:
3215:
3205:
3176:
3175:
3171:
3163:
3161:
3143:
3118:
3117:
3110:
3068:
3067:
3060:
3024:
3023:
3019:
3012:
2997:
2996:
2992:
2973:
2972:
2968:
2961:
2942:
2941:
2937:
2930:
2922:. p. 282.
2911:
2910:
2906:
2896:
2894:
2884:
2883:
2879:
2869:
2867:
2856:"Guide to Rice"
2853:
2852:
2848:
2844:
2836:Bacillus cereus
2823:Bacillus cereus
2818:
2815:Bacillus cereus
2765:
2759:
2754:
2749:
2747:
2740:
2739:
2732:
2731:
2724:
2723:
2716:
2715:
2708:
2707:
2700:
2699:
2692:
2691:
2684:
2683:
2676:
2675:
2668:
2667:
2660:
1000:iron deficiency
908:
904:
901:
899:
859:
854:
812:
799:
786:
773:
760:
747:
734:
721:
709:
679:
670:
662:
654:
646:
637:
629:
620:
612:
603:
595:
586:
579:
550:
539:
534:
515:
510:
471:
466:
433:
405:
399:
309:
296:
289:
286:
277:
271:
262:
244:
235:
230:
225:
220:
215:
210:
208:
196:
191:
186:
181:
179:Rice processing
176:
158:Rice flour and
127:
121:
112:
109:
42:
33:Bacillus cereus
12:
11:
5:
4435:
4433:
4425:
4424:
4419:
4414:
4404:
4403:
4399:
4398:
4366:
4312:
4280:
4245:
4215:
4178:
4156:
4130:
4099:
4068:
4054:
4021:
4003:
3976:"Rice is Life"
3967:
3941:
3920:
3887:
3857:
3832:
3815:
3792:
3775:
3761:Davidson, Alan
3752:
3717:
3688:
3669:
3662:
3656:. p. 15.
3638:
3605:Food Chemistry
3591:
3536:
3489:
3442:
3401:
3339:
3298:Food Chemistry
3281:
3223:
3203:
3169:
3141:
3108:
3058:
3037:(6): 791–800.
3017:
3010:
2990:
2966:
2959:
2953:. p. 23.
2935:
2928:
2904:
2877:
2845:
2843:
2840:
2817:
2812:
2808:cotton weevils
2761:Main article:
2758:
2755:
2753:
2750:
2658:
2655:
2654:
2649:
2647:
2645:
2643:
2641:
2639:
2637:
2635:
2633:
2631:
2629:
2626:
2625:
2622:
2619:
2616:
2613:
2610:
2605:
2602:
2599:
2596:
2593:
2590:
2583:
2582:
2579:
2576:
2573:
2570:
2567:
2562:
2559:
2556:
2553:
2550:
2547:
2540:
2539:
2536:
2533:
2530:
2527:
2524:
2519:
2516:
2513:
2510:
2507:
2504:
2497:
2496:
2491:
2489:
2487:
2485:
2483:
2481:
2479:
2477:
2475:
2473:
2471:
2467:
2466:
2463:
2460:
2457:
2454:
2451:
2448:
2445:
2442:
2439:
2436:
2431:
2420:
2419:
2416:
2413:
2410:
2407:
2402:
2399:
2396:
2393:
2390:
2387:
2384:
2377:
2376:
2373:
2370:
2367:
2364:
2361:
2358:
2355:
2350:
2347:
2344:
2341:
2334:
2333:
2330:
2327:
2324:
2319:
2316:
2313:
2310:
2307:
2304:
2301:
2298:
2291:
2290:
2287:
2284:
2281:
2278:
2273:
2270:
2267:
2264:
2261:
2258:
2255:
2248:
2247:
2244:
2241:
2238:
2235:
2232:
2227:
2224:
2221:
2218:
2215:
2212:
2205:
2204:
2201:
2198:
2195:
2192:
2189:
2186:
2183:
2178:
2175:
2172:
2169:
2162:
2161:
2158:
2155:
2152:
2149:
2144:
2141:
2138:
2135:
2132:
2129:
2126:
2119:
2118:
2115:
2112:
2109:
2106:
2103:
2100:
2097:
2094:
2089:
2086:
2083:
2076:
2075:
2072:
2069:
2066:
2063:
2060:
2055:
2052:
2049:
2046:
2043:
2040:
2033:
2032:
2029:
2026:
2023:
2020:
2017:
2012:
2009:
2006:
2003:
2000:
1997:
1990:
1989:
1986:
1983:
1980:
1977:
1974:
1971:
1968:
1963:
1960:
1957:
1954:
1947:
1946:
1941:
1939:
1937:
1935:
1933:
1931:
1929:
1927:
1925:
1923:
1921:
1917:
1916:
1913:
1910:
1907:
1904:
1901:
1898:
1895:
1892:
1887:
1884:
1881:
1874:
1873:
1870:
1867:
1864:
1861:
1858:
1855:
1852:
1849:
1844:
1841:
1838:
1831:
1830:
1827:
1824:
1821:
1818:
1813:
1810:
1807:
1804:
1801:
1798:
1795:
1788:
1787:
1784:
1781:
1778:
1775:
1772:
1767:
1764:
1761:
1758:
1755:
1752:
1745:
1744:
1741:
1738:
1735:
1732:
1727:
1724:
1721:
1718:
1715:
1712:
1709:
1702:
1701:
1698:
1695:
1692:
1687:
1684:
1681:
1678:
1675:
1672:
1669:
1666:
1659:
1658:
1655:
1652:
1649:
1646:
1643:
1638:
1635:
1632:
1629:
1626:
1623:
1616:
1615:
1612:
1609:
1606:
1603:
1600:
1595:
1592:
1589:
1586:
1583:
1580:
1573:
1572:
1569:
1566:
1563:
1560:
1557:
1552:
1549:
1546:
1543:
1540:
1537:
1530:
1529:
1526:
1523:
1520:
1517:
1514:
1509:
1506:
1503:
1500:
1497:
1494:
1487:
1486:
1481:
1479:
1477:
1475:
1473:
1471:
1469:
1467:
1465:
1463:
1461:
1457:
1456:
1453:
1448:
1445:
1442:
1439:
1436:
1433:
1430:
1427:
1424:
1421:
1414:
1413:
1410:
1407:
1404:
1401:
1398:
1395:
1392:
1389:
1384:
1381:
1378:
1371:
1370:
1367:
1364:
1361:
1358:
1355:
1352:
1347:
1344:
1341:
1338:
1335:
1328:
1327:
1324:
1321:
1318:
1315:
1312:
1307:
1304:
1301:
1298:
1295:
1292:
1285:
1284:
1281:
1278:
1275:
1272:
1269:
1264:
1261:
1258:
1255:
1252:
1249:
1242:
1241:
1238:
1235:
1232:
1229:
1226:
1221:
1218:
1215:
1212:
1209:
1206:
1202:
1201:
1199:
1197:
1195:
1193:
1191:
1189:
1187:
1185:
1183:
1181:
1179:
1175:
1174:
1172:
1169:
1166:
1163:
1160:
1157:
1154:
1149:
1146:
1143:
1140:
1136:
1135:
1133:
1130:
1127:
1124:
1121:
1118:
1115:
1110:
1107:
1104:
1101:
1097:
1096:
1091:
1086:
1081:
1076:
1074:Sweet potatoes
1071:
1065:
1060:
1055:
1050:
1045:
1039:
1011:carbon dioxide
874:
873:
861:
860:
855:
851:
850:
847:
846:
843:
839:
838:
833:
827:
826:
823:
822:
819:
818:
815:
814:
810:
808:
802:
801:
797:
795:
789:
788:
784:
782:
776:
775:
771:
769:
763:
762:
758:
756:
750:
749:
745:
743:
737:
736:
732:
730:
724:
723:
719:
717:
711:
710:
703:
698:
690:
689:
686:
685:
682:
681:
677:
675:
665:
664:
660:
658:
649:
648:
644:
642:
632:
631:
627:
625:
615:
614:
610:
608:
598:
597:
593:
591:
581:
580:
573:
568:
560:
559:
556:
555:
552:
551:
548:
541:
540:
537:
535:
528:
525:
524:
521:
520:
517:
516:
513:
511:
504:
501:
500:
497:
496:
493:
492:
489:
483:
482:
479:
473:
472:
469:
467:
460:
457:
456:
453:
452:
449:
443:
442:
432:
429:
401:Main article:
398:
395:
308:
305:
295:
292:
291:
290:
287:
280:
278:
272:
265:
263:
245:
238:
236:
177:
170:
153:Parboiled rice
129:
128:
122:
115:
113:
110:
103:
41:
38:
13:
10:
9:
6:
4:
3:
2:
4434:
4423:
4420:
4418:
4417:Types of food
4415:
4413:
4410:
4409:
4407:
4386:
4382:
4381:
4376:
4370:
4367:
4362:
4358:
4353:
4348:
4344:
4340:
4336:
4332:
4331:
4326:
4319:
4317:
4313:
4300:
4296:
4295:
4290:
4284:
4281:
4275:
4270:
4266:
4262:
4261:
4256:
4249:
4246:
4233:
4229:
4225:
4219:
4216:
4203:
4199:
4195:
4189:
4187:
4185:
4183:
4179:
4166:
4160:
4157:
4144:
4140:
4134:
4131:
4118:
4114:
4110:
4103:
4100:
4087:
4083:
4079:
4072:
4069:
4057:
4051:
4048:(WHO). 2018.
4047:
4040:
4039:
4032:
4030:
4028:
4026:
4022:
4017:
4013:
4007:
4004:
3988:
3985:(FAO). 2004.
3984:
3977:
3971:
3968:
3956:
3952:
3948:
3944:
3938:
3934:
3933:
3924:
3921:
3909:
3905:
3901:
3897:
3891:
3888:
3875:
3871:
3867:
3861:
3858:
3853:
3849:
3845:
3844:
3836:
3833:
3829:
3818:
3812:
3808:
3807:
3802:
3796:
3793:
3789:
3778:
3772:
3768:
3767:
3762:
3756:
3753:
3740:
3736:
3732:
3728:
3721:
3718:
3706:
3702:
3698:
3692:
3689:
3684:
3680:
3673:
3670:
3665:
3659:
3655:
3651:
3650:
3642:
3639:
3634:
3630:
3626:
3622:
3618:
3614:
3610:
3606:
3602:
3595:
3592:
3587:
3583:
3579:
3575:
3571:
3567:
3563:
3559:
3555:
3551:
3547:
3540:
3537:
3532:
3528:
3524:
3520:
3516:
3512:
3508:
3504:
3500:
3493:
3490:
3485:
3481:
3477:
3473:
3469:
3465:
3461:
3457:
3453:
3446:
3443:
3438:
3434:
3429:
3424:
3420:
3416:
3412:
3405:
3402:
3397:
3393:
3388:
3383:
3379:
3375:
3370:
3365:
3361:
3357:
3353:
3346:
3344:
3340:
3335:
3331:
3327:
3323:
3319:
3315:
3311:
3307:
3303:
3299:
3295:
3288:
3286:
3282:
3277:
3273:
3269:
3265:
3261:
3257:
3253:
3249:
3245:
3241:
3237:
3230:
3228:
3224:
3214:
3210:
3206:
3200:
3196:
3192:
3188:
3184:
3180:
3173:
3170:
3160:
3156:
3152:
3148:
3144:
3138:
3134:
3130:
3126:
3122:
3115:
3113:
3109:
3104:
3100:
3096:
3092:
3088:
3084:
3080:
3076:
3072:
3065:
3063:
3059:
3054:
3050:
3045:
3040:
3036:
3032:
3028:
3021:
3018:
3013:
3007:
3003:
3002:
2994:
2991:
2986:
2982:
2978:
2977:
2970:
2967:
2962:
2956:
2952:
2951:HarperCollins
2948:
2947:
2939:
2936:
2931:
2925:
2921:
2917:
2916:
2908:
2905:
2892:
2888:
2881:
2878:
2865:
2861:
2857:
2850:
2847:
2841:
2839:
2837:
2833:
2829:
2825:
2824:
2816:
2813:
2811:
2809:
2805:
2801:
2797:
2793:
2790:, such as in
2789:
2785:
2782:Arsenic is a
2780:
2778:
2774:
2770:
2764:
2756:
2751:
2748:
2744:
2743:
2738:raw plantains
2736:
2735:
2728:
2727:
2720:
2719:
2712:
2711:
2704:
2703:
2696:
2695:
2688:
2687:
2680:
2679:
2672:
2671:
2664:
2663:
2653:
2650:
2648:
2646:
2644:
2642:
2640:
2638:
2636:
2634:
2632:
2630:
2628:
2627:
2623:
2620:
2617:
2614:
2611:
2609:
2606:
2603:
2600:
2597:
2594:
2591:
2588:
2585:
2584:
2580:
2577:
2574:
2571:
2568:
2566:
2563:
2560:
2557:
2554:
2551:
2548:
2545:
2542:
2541:
2537:
2534:
2531:
2528:
2525:
2523:
2520:
2517:
2514:
2511:
2508:
2505:
2502:
2499:
2498:
2495:
2492:
2490:
2488:
2486:
2484:
2482:
2480:
2478:
2476:
2474:
2472:
2469:
2468:
2464:
2461:
2458:
2455:
2452:
2449:
2446:
2443:
2440:
2437:
2435:
2432:
2429:
2425:
2422:
2421:
2417:
2414:
2411:
2408:
2406:
2403:
2400:
2397:
2394:
2391:
2388:
2385:
2382:
2381:Beta-carotene
2379:
2378:
2374:
2371:
2368:
2365:
2362:
2359:
2356:
2354:
2351:
2348:
2345:
2342:
2339:
2336:
2335:
2331:
2328:
2325:
2323:
2320:
2317:
2314:
2311:
2308:
2305:
2302:
2299:
2296:
2293:
2292:
2288:
2285:
2282:
2279:
2277:
2274:
2271:
2268:
2265:
2262:
2259:
2256:
2253:
2250:
2249:
2245:
2242:
2239:
2236:
2233:
2231:
2228:
2225:
2222:
2219:
2216:
2213:
2210:
2207:
2206:
2202:
2199:
2196:
2193:
2190:
2187:
2184:
2182:
2179:
2176:
2173:
2170:
2167:
2164:
2163:
2159:
2156:
2153:
2150:
2148:
2145:
2142:
2139:
2136:
2133:
2130:
2127:
2124:
2121:
2120:
2116:
2113:
2110:
2107:
2104:
2101:
2098:
2095:
2093:
2090:
2087:
2084:
2081:
2078:
2077:
2073:
2070:
2067:
2064:
2061:
2059:
2056:
2053:
2050:
2047:
2044:
2041:
2038:
2035:
2034:
2030:
2027:
2024:
2021:
2018:
2016:
2013:
2010:
2007:
2004:
2001:
1998:
1995:
1992:
1991:
1987:
1984:
1981:
1978:
1975:
1972:
1969:
1967:
1964:
1961:
1958:
1955:
1952:
1949:
1948:
1945:
1942:
1940:
1938:
1936:
1934:
1932:
1930:
1928:
1926:
1924:
1922:
1919:
1918:
1914:
1911:
1908:
1905:
1902:
1899:
1896:
1893:
1891:
1888:
1885:
1882:
1879:
1876:
1875:
1871:
1868:
1865:
1862:
1859:
1856:
1853:
1850:
1848:
1845:
1842:
1839:
1836:
1833:
1832:
1828:
1825:
1822:
1819:
1817:
1814:
1811:
1808:
1805:
1802:
1799:
1796:
1793:
1790:
1789:
1785:
1782:
1779:
1776:
1773:
1771:
1768:
1765:
1762:
1759:
1756:
1753:
1750:
1747:
1746:
1742:
1739:
1736:
1733:
1731:
1728:
1725:
1722:
1719:
1716:
1713:
1710:
1707:
1704:
1703:
1699:
1696:
1693:
1691:
1688:
1685:
1682:
1679:
1676:
1673:
1670:
1667:
1664:
1661:
1660:
1656:
1653:
1650:
1647:
1644:
1642:
1639:
1636:
1633:
1630:
1627:
1624:
1621:
1618:
1617:
1613:
1610:
1607:
1604:
1601:
1599:
1596:
1593:
1590:
1587:
1584:
1581:
1578:
1575:
1574:
1570:
1567:
1564:
1561:
1558:
1556:
1553:
1550:
1547:
1544:
1541:
1538:
1535:
1532:
1531:
1527:
1524:
1521:
1518:
1515:
1513:
1510:
1507:
1504:
1501:
1498:
1495:
1492:
1489:
1488:
1485:
1482:
1480:
1478:
1476:
1474:
1472:
1470:
1468:
1466:
1464:
1462:
1459:
1458:
1454:
1452:
1449:
1446:
1443:
1440:
1437:
1434:
1431:
1428:
1425:
1422:
1419:
1416:
1415:
1411:
1408:
1405:
1402:
1399:
1396:
1393:
1390:
1388:
1385:
1382:
1379:
1376:
1373:
1372:
1368:
1365:
1362:
1359:
1356:
1353:
1351:
1348:
1345:
1342:
1339:
1336:
1333:
1332:Carbohydrates
1330:
1329:
1325:
1322:
1319:
1316:
1313:
1311:
1308:
1305:
1302:
1299:
1296:
1293:
1290:
1287:
1286:
1282:
1279:
1276:
1273:
1270:
1268:
1265:
1262:
1259:
1256:
1253:
1250:
1247:
1244:
1243:
1240:8,368–10,460
1239:
1236:
1233:
1230:
1227:
1225:
1222:
1219:
1216:
1213:
1210:
1207:
1204:
1203:
1200:
1198:
1196:
1194:
1192:
1190:
1188:
1186:
1184:
1182:
1180:
1177:
1176:
1173:
1170:
1167:
1164:
1161:
1158:
1155:
1153:
1150:
1147:
1144:
1141:
1138:
1137:
1134:
1131:
1128:
1125:
1122:
1119:
1116:
1114:
1111:
1108:
1105:
1102:
1099:
1098:
1095:
1092:
1090:
1087:
1085:
1082:
1080:
1077:
1075:
1072:
1069:
1066:
1064:
1061:
1059:
1056:
1054:
1051:
1049:
1046:
1043:
1040:
1037:
1036:
1032:
1026:
1024:
1020:
1016:
1012:
1007:
1005:
1001:
997:
993:
989:
985:
981:
977:
973:
969:
965:
961:
957:
953:
949:
948:fortification
945:
940:
938:
934:
930:
926:
921:
919:
915:
897:
893:
889:
888:carbohydrates
884:
881:
871:
867:
862:
858:
852:
848:
844:
840:
837:
834:
832:
828:
824:
816:
809:
807:
803:
796:
794:
790:
783:
781:
777:
770:
768:
764:
757:
755:
751:
744:
742:
738:
731:
729:
725:
718:
716:
712:
707:
702:
699:
697:
696:
691:
687:
683:
676:
674:
666:
659:
657:
650:
643:
641:
633:
626:
624:
616:
609:
607:
602:Riboflavin (B
599:
592:
590:
582:
577:
572:
569:
567:
566:
561:
557:
553:
546:
542:
536:
533:
532:
526:
522:
518:
512:
509:
508:
502:
498:
494:
490:
488:
487:Dietary fiber
484:
480:
478:
474:
468:
465:
464:
463:Carbohydrates
458:
454:
450:
448:
444:
439:
430:
428:
426:
422:
418:
414:
410:
404:
396:
394:
392:
388:
384:
380:
376:
372:
368:
364:
360:
356:
352:
347:
345:
341:
337:
333:
328:
326:
321:
318:
314:
306:
304:
300:
294:Taste factors
293:
284:
279:
276:
269:
264:
261:
257:
253:
249:
248:Japanese rice
242:
237:
234:
229:
224:
219:
214:
207:
204:
200:
195:
192:C: Rice with
190:
185:
182:A: Rice with
180:
174:
169:
167:
165:
161:
156:
154:
150:
146:
142:
138:
134:
126:
119:
114:
107:
102:
100:
98:
95:). So-called
94:
90:
86:
81:
79:
75:
71:
66:
65:
59:
55:
51:
47:
39:
37:
35:
34:
28:
26:
22:
18:
4391:February 19,
4389:. Retrieved
4378:
4369:
4334:
4328:
4303:. Retrieved
4292:
4283:
4267:(10): 1351.
4264:
4260:EFSA Journal
4258:
4248:
4236:. Retrieved
4218:
4206:. Retrieved
4169:. Retrieved
4159:
4147:. Retrieved
4133:
4121:. Retrieved
4112:
4102:
4092:November 21,
4090:. Retrieved
4071:
4059:. Retrieved
4037:
4015:
4006:
3996:November 21,
3994:. Retrieved
3970:
3959:. Retrieved
3931:
3923:
3912:. Retrieved
3903:
3890:
3878:. Retrieved
3874:the original
3869:
3860:
3847:
3842:
3835:
3827:
3820:. Retrieved
3805:
3795:
3787:
3780:. Retrieved
3765:
3755:
3745:February 12,
3743:. Retrieved
3739:the original
3720:
3709:. Retrieved
3700:
3691:
3672:
3648:
3641:
3608:
3604:
3594:
3553:
3549:
3539:
3506:
3502:
3492:
3459:
3455:
3445:
3418:
3414:
3404:
3359:
3355:
3301:
3297:
3243:
3239:
3216:, retrieved
3186:
3182:
3172:
3162:, retrieved
3124:
3078:
3074:
3034:
3030:
3020:
3000:
2993:
2975:
2969:
2945:
2938:
2914:
2907:
2895:. Retrieved
2880:
2868:. Retrieved
2860:Fine Cooking
2849:
2835:
2834:produced by
2832:enterotoxins
2821:
2819:
2814:
2781:
2766:
2742:
2734:
2726:
2718:
2710:
2702:
2694:
2686:
2678:
2670:
2662:
2659:
2607:
2564:
2521:
2433:
2404:
2352:
2321:
2275:
2229:
2180:
2146:
2091:
2057:
2014:
1965:
1889:
1846:
1815:
1769:
1729:
1689:
1640:
1597:
1554:
1511:
1450:
1386:
1349:
1309:
1266:
1223:
1205:Energy (kJ)
1151:
1112:
1031:staple foods
1008:
952:malnutrition
941:
922:
885:
878:Rice is the
877:
835:
830:
705:
700:
693:
575:
570:
563:
529:
505:
461:
409:Arab cuisine
406:
363:saffron rice
359:rice cookers
348:
329:
322:
310:
301:
297:
254:, rice with
157:
149:instant rice
130:
82:
78:rice pudding
43:
31:
29:
15:
4337:(6): A296.
4115:(152): 25.
2897:October 12,
2773:rice cereal
2722:raw sorghum
2698:raw cassava
1048:Rice, white
914:food energy
880:staple food
585:Thiamine (B
379:Afghanistan
332:germination
307:Preparation
228:Cereal germ
209:E: Polished
70:amylopectin
64:arròs negre
54:amylopectin
21:staple food
4406:Categories
4171:August 10,
3961:2024-06-21
3914:2024-03-28
3711:2023-03-03
3611:: 135946.
3556:: 142592.
3509:: 126455.
3304:: 125304.
3218:2023-11-29
3164:2023-11-29
2842:References
2746:unofficial
2428:zeaxanthin
2338:Vitamin K1
2166:Vitamin B6
2125:(B5) (mg)
2082:(B3) (mg)
2039:(B2) (mg)
2037:Riboflavin
1996:(B1) (mg)
1620:Phosphorus
1019:riboflavin
1004:hemoglobin
984:vitamin B6
974:, such as
968:folic acid
767:Phosphorus
425:rice gruel
417:Tabaristan
260:white rice
252:brown rice
221:(3): Bran
199:White rice
189:Brown rice
145:white rice
141:brown rice
137:rice hulls
133:processing
4305:March 13,
4123:August 3,
4061:August 7,
3801:Tila, Jet
3633:258471389
3586:224783804
3531:261184930
3484:261265203
3437:259071465
3378:2296-861X
3334:199507042
3318:0308-8146
3276:235201821
3260:1040-8398
3103:225104878
3095:0009-0352
2796:Louisiana
2295:Vitamin E
2252:Vitamin A
1951:Vitamin C
1920:Vitamins
1835:Manganese
1663:Potassium
1577:Magnesium
1460:Minerals
964:vitamin A
918:manganese
894:, and 1%
780:Potassium
754:Manganese
741:Magnesium
669:Folate (B
653:Vitamin B
619:Niacin (B
431:Nutrition
325:varieties
233:Endosperm
97:wild rice
4385:Archived
4361:17589576
4299:Archived
4232:Archived
4202:Archived
4149:July 22,
4117:Archived
4086:Archived
3987:Archived
3955:Archived
3951:30844154
3908:Archived
3898:(2024).
3880:July 21,
3822:July 21,
3803:(2017).
3782:July 21,
3763:(2014).
3705:Archived
3683:Archived
3625:37300996
3578:33071134
3523:37633549
3476:37643670
3396:35096925
3326:31394335
3268:34036858
3213:26944618
3159:53245785
3151:30397798
3053:25599829
2891:Archived
2870:July 24,
2864:Archived
2800:Missouri
2792:Arkansas
2538:minimal
1878:Selenium
1455:minimal
1178:Nutrient
1089:Plantain
1070:, green
1068:Soybeans
1058:Potatoes
836:Quantity
813:0.049 mg
761:0.472 mg
701:Quantity
695:Minerals
663:0.093 mg
613:0.013 mg
571:Quantity
565:Vitamins
391:Pakistan
355:steaming
317:beriberi
4412:Cereals
4352:1892142
4238:May 12,
4208:May 12,
4084:(FAO).
3558:Bibcode
3387:8793496
2757:Arsenic
2752:Hazards
2730:raw yam
1994:Thiamin
1491:Calcium
1246:Protein
1084:Sorghum
1063:Cassava
1044:(corn)
1038:Staple
976:thiamin
942:A 2018
907:⁄
892:protein
845:68.44 g
715:Calcium
596:0.02 mg
531:Protein
383:biryani
367:risotto
351:boiling
223:residue
206:residue
164:batters
58:risotto
50:amylose
4359:
4349:
4052:
3949:
3939:
3813:
3773:
3660:
3631:
3623:
3584:
3576:
3529:
3521:
3482:
3474:
3435:
3394:
3384:
3376:
3332:
3324:
3316:
3274:
3266:
3258:
3211:
3201:
3157:
3149:
3139:
3101:
3093:
3051:
3008:
2957:
2926:
2828:emetic
2802:, and
2788:cotton
2624:13–19
2581:22–55
2424:Lutein
2418:10500
2209:Folate
2080:Niacin
1792:Copper
1743:1,500
1706:Sodium
1528:1,000
1326:44–77
986:, and
980:niacin
966:, and
935:, and
793:Sodium
735:0.2 mg
630:0.4 mg
538:2.69 g
514:0.28 g
481:0.05 g
477:Sugars
470:28.1 g
447:Energy
421:congee
397:Dishes
313:starch
275:Bhutan
160:starch
4042:(PDF)
3990:(PDF)
3979:(PDF)
3731:Japan
3629:S2CID
3582:S2CID
3527:S2CID
3480:S2CID
3433:S2CID
3330:S2CID
3272:S2CID
3155:S2CID
3099:S2CID
2804:Texas
2608:10.00
2470:Fats
2465:6000
2430:(μg)
2405:36996
2383:(μg)
2340:(μg)
2289:5000
2254:(IU)
2168:(mg)
1953:(mg)
1880:(μg)
1837:(mg)
1794:(mg)
1751:(mg)
1708:(mg)
1700:4700
1665:(mg)
1622:(mg)
1579:(mg)
1555:11.09
1536:(mg)
1493:(mg)
1418:Sugar
1375:Fiber
1053:Wheat
1042:Maize
937:black
929:brown
925:white
890:, 3%
842:Water
787:35 mg
774:43 mg
748:12 mg
722:10 mg
491:0.4 g
413:dolma
387:India
371:pilaf
231:(5):
226:(4):
216:(2):
213:Chaff
211:(1):
201:with
184:chaff
125:Nepal
93:black
85:aroma
74:sushi
40:Types
4422:Rice
4393:2012
4357:PMID
4307:2014
4240:2017
4210:2017
4173:2016
4151:2023
4125:2018
4094:2011
4063:2018
4050:ISBN
3998:2011
3947:PMID
3937:ISBN
3882:2023
3824:2023
3811:ISBN
3784:2023
3771:ISBN
3747:2004
3658:ISBN
3621:PMID
3574:PMID
3519:PMID
3472:PMID
3392:PMID
3374:ISSN
3322:PMID
3314:ISSN
3264:PMID
3256:ISSN
3209:PMID
3199:ISBN
3147:PMID
3137:ISBN
3091:ISSN
3049:PMID
3006:ISBN
2955:ISBN
2924:ISBN
2899:2012
2872:2014
2621:0.20
2618:1.51
2615:0.27
2612:0.04
2604:0.13
2601:0.19
2598:0.72
2595:0.20
2592:2.40
2589:(g)
2578:0.09
2575:1.09
2572:0.03
2569:0.00
2565:4.00
2561:0.20
2558:0.00
2555:0.23
2552:0.24
2549:1.39
2546:(g)
2535:0.40
2532:0.51
2529:0.13
2526:0.09
2522:2.47
2518:0.18
2515:0.14
2512:0.30
2509:0.20
2506:0.74
2503:(g)
2434:1506
2415:1306
2375:120
2329:0.40
2326:0.00
2322:1.30
2318:1.13
2315:0.00
2312:0.48
2309:0.05
2306:1.16
2303:0.13
2300:0.54
2286:3220
2276:4178
2246:400
2203:1.3
2200:0.86
2194:0.97
2191:0.91
2188:0.22
2185:0.23
2181:1.43
2177:0.34
2174:0.18
2171:0.69
2157:0.74
2151:1.03
2147:3.48
2143:0.47
2140:0.28
2137:1.43
2134:1.09
2131:1.15
2128:0.47
2114:1.97
2111:3.22
2108:1.83
2105:2.43
2102:5.16
2099:2.13
2096:5.00
2092:6.28
2088:1.82
2085:4.03
2074:1.3
2071:0.14
2068:0.15
2065:0.10
2062:0.26
2058:0.56
2054:0.13
2051:0.14
2048:0.14
2045:0.06
2042:0.22
2031:1.2
2028:0.14
2025:0.26
2022:0.37
2019:0.35
2015:1.38
2011:0.23
2008:0.38
2005:0.34
2002:0.08
1999:0.43
1985:52.6
1979:57.0
1976:10.4
1973:90.6
1970:51.5
1966:93.8
1890:81.3
1886:17.2
1883:17.2
1872:2.3
1863:1.33
1860:1.13
1857:1.72
1854:0.95
1851:0.71
1847:4.59
1843:1.24
1840:0.54
1829:0.9
1826:0.23
1820:0.60
1816:0.65
1812:0.41
1809:0.25
1806:0.52
1803:0.49
1800:0.25
1797:0.34
1783:0.40
1780:0.00
1777:0.80
1774:1.30
1770:3.09
1766:0.85
1763:1.38
1760:3.05
1757:1.24
1754:2.46
1749:Zinc
1697:1426
1690:2720
1686:1465
1683:1938
1677:2005
1657:700
1614:400
1568:1.71
1565:4.84
1562:1.80
1559:2.65
1551:0.68
1548:3.71
1545:3.67
1542:0.91
1539:3.01
1534:Iron
1451:42.9
1441:18.2
1420:(g)
1403:13.7
1400:13.0
1397:13.1
1391:10.5
1387:14.0
1377:(g)
1369:130
1334:(g)
1310:21.6
1291:(g)
1277:12.4
1267:40.6
1257:14.5
1251:10.4
1248:(g)
1237:1460
1234:1559
1231:1647
1228:1565
1224:1922
1220:1675
1217:1533
1214:1574
1211:1736
1208:1698
1079:Yams
990:. A
960:zinc
956:iron
806:Zinc
800:1 mg
728:Iron
680:0 μg
647:0 mg
389:and
377:and
375:Iran
256:germ
218:Bran
203:bran
194:germ
44:The
17:Rice
4347:PMC
4339:doi
4335:115
4269:doi
3904:FDA
3613:doi
3609:425
3566:doi
3554:766
3511:doi
3507:252
3464:doi
3460:253
3423:doi
3382:PMC
3364:doi
3306:doi
3302:301
3248:doi
3191:doi
3187:323
3129:doi
3083:doi
3039:doi
2652:RDA
2494:RDA
2441:253
2409:277
2386:108
2372:2.0
2369:0.0
2366:8.7
2363:7.8
2360:0.0
2357:4.8
2353:9.0
2349:2.2
2346:0.1
2343:0.3
2332:15
2280:460
2272:563
2257:238
2230:516
2117:16
1988:90
1982:0.0
1962:0.0
1959:0.0
1956:0.0
1944:RDA
1915:55
1912:4.3
1909:0.0
1906:2.3
1903:2.6
1900:4.7
1897:1.8
1894:1.4
1786:11
1730:239
1694:385
1680:678
1674:417
1671:131
1668:319
1651:315
1648:183
1645:204
1641:606
1634:271
1631:331
1628:131
1625:233
1611:106
1602:109
1598:203
1591:110
1588:145
1582:141
1516:130
1512:616
1484:RDA
1447:0.0
1444:1.7
1438:0.0
1435:4.3
1432:3.7
1429:0.5
1426:0.1
1423:0.7
1412:30
1409:6.6
1406:6.9
1394:4.5
1383:1.5
1380:8.1
1323:1.1
1320:3.6
1317:0.6
1314:0.2
1306:0.7
1303:0.4
1300:1.8
1297:0.8
1294:5.3
1289:Fat
1283:50
1280:3.7
1274:5.0
1271:7.0
1263:3.5
1260:9.5
1254:8.1
1171:286
1168:110
1165:333
1162:435
1159:313
1156:250
1152:476
1148:115
1145:114
1142:111
1132:65
1126:70
1123:77
1120:68
1117:60
1109:13
1106:12
1103:10
1094:RDA
994:of
933:red
896:fat
759:21%
706:%DV
576:%DV
507:Fat
407:In
385:in
381:or
373:in
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1723:35
1720:29
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1363:82
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