Diets Premium
818 views
Download
Unpolished Rice, Boiled in Salt Water (Uniodized)
1 / 1

Unpolished Rice, Boiled in Salt Water (Uniodized)

g Boiled In Salt Water Unpolished Rice Salted Water Boiled Rice
123 KCAL KCAL / 100g
2.7g Protein
1g Fat
25.7g Carbohydrates
Boiled In Salt Water Unpolished Rice Salted Water Boiled Rice

Unpolished Rice, Boiled in Salt Water (Uniodized)

123 KCAL / 100g
2.7g Protein
1g Fat
25.7g Carbohydrates

Nutrients

Nutrients
Name / 100g
Alanine 0.13 g
Arginine 0.17 g
Ash 0.5 g
Aspartic acid 0.18 g
Beta-Glucan 0.1 g
Boron 100 mg
Calcium 8.6 mg
Carbohydrate 25.7 g
Chlorine 1000 mg
Cholesterol 1 mg
Chromium 0.5 µg
Copper 0.1 mg
Cystine 0.06 g
Fat 1 g
Fatty monounsaturated 0.3 g
Fatty polyunsaturated 0.3 g
Fatty saturated 0.2 g
Fatty trans 1 g
Fiber 1.3 g
Fiber insoluble 0.9 g
Fiber soluble 0.4 g
Glicemyc Index 50 µg
Glutamic acid 0.4 g
Glutamine 0.3 g
Glycine 0.1 g
Histidine 0.06 g
Inulin 1 g
Iodine 1.1 µg
Iron 0.4 mg
Isoleucine 0.1 g
Leucine 0.2 g
Lutein + zeaxanthin 20 mg
Lysine 0.1 g
Magnesium 45 mg
Manganese 0.5 mg
Methionine 0.05 g
Molybdenum 5 µg
Natron 610 g
Nickel 5 mg
Omega 3 0.02 g
Omega 6 0.25 g
Phenylalanine 0.12 g
Phosphorus 59 mg
Phytosterols 20 mg
Potassium 35 mg
Proline 0.1 g
Protein 2.7 g
Protein Animal 0.1 g
Protein Plant 2.6 g
Salt 1.5 g
Selenium 2.3 µg
Serine 0.11 g
Silica 10 mg
Sodium 610 mg
Starch 25.5 g
Sugar 0.2 g
Sugar added 1 g
Threonine 0.09 g
Tryptophan 0.03 g
Tyrosine 0.08 g
Valine 0.12 g
Vitamin A 1 µg
Vitamin B1 (Thiamin) 0.07 mg
Vitamin B12 (Cobalamin) 1 µg
Vitamin B2 (Riboflavin) 0.01 mg
Vitamin B3 (Niacin) 1.22 mg
Vitamin B5 (Pantothenic acid) 0.29 mg
Vitamin B6 (Pyridoxine) 0.02 mg
Vitamin B7 (Biotin) 1.9 mg
Vitamin B9 (Folate) 12.7 µg
Vitamin C (Ascorbic acid) 1 mg
Vitamin D 1 µg
Vitamin E 0.02 mg
Vitamin K 66 µg
Water 69 g
Zinc 0.6 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Whole grain flours in practice: wheat, rye, spelt, and rice – a comparative analysis of characteristics, culinary uses, and nutritional benefits

Selecting the most suitable whole grain flour often raises questions: what distinctive properties define each variety, how can they be best utilized in culinary applications, and which groups of individuals may benefit most from their nutritional and sensory qualities? These considerations are increasingly relevant to health-conscious consumers who are gradually shifting away from refined grain products in favor of their unprocessed, nutrient-dense whole grain counterparts. Let us therefore examine what sets whole grain flours apart and why they are gaining traction in contemporary dietary patterns.

View Details

Rice grains – characteristics, culinary applications, and methods for preparing rice-based porridge

Remarkably easy-to-digest and delicately flavored rice-based porridges... Cherished by younger generations while equally valued by older adults... Are you fully aware of just how many intriguing facts about them remain unexplored by you?

View Details

Buckwheat flakes as a nutritious morning meal.. Nutritional profile, composition, and tested breakfast recipes

When considering breakfast cereal options, most individuals instinctively reach for conventional choices such as corn, oat, or rice flakes, typically served with milk or yogurt. However, the market provides a far broader selection—including buckwheat flakes, which represent not only a flavorful but also an exceptionally nutritious alternative. Their distinctive nutritional profile makes them an excellent option for both those actively managing their weight and those seeking a balanced, satisfying meal to start the day. Unlike many processed breakfast cereals, buckwheat flakes contain no added sugars while delivering complex carbohydrates, plant-based protein, and essential micronutrients.

View Details

Patison – characteristics, nutritional composition, and culinary and cultivation potential of an unconventional cucurbit vegetable

Patison, scientifically designated as *Cucurbita pepo* variety *patisoniana*, constitutes an intriguing vegetable native to North America and classified within the expansive cucurbit family (*Cucurbitaceae*). Its most distinguishing feature lies in the edible fruit, which frequently exhibits an irregular, often whimsical shape that sets it apart from conventional garden produce. While its cultivation under temperate climate conditions presents no significant agronomic obstacles, patison remains a niche crop with limited mainstream adoption. Owing to its refined flavor profile—subtly nutty with a tender texture—it has earned particular acclaim in Mediterranean gastronomy, where it is employed in a diverse array of preparations: pan-fried with garlic, braised with herbs, boiled as a side dish, or even consumed raw in the form of crudités, fresh salads, or thinly sliced carpaccio-style presentations.

View Details

Bell Pepper: nutritional characteristics, health benefits, and chromatic diversity across cultivars

Whether stuffed, roasted, boiled, or consumed raw, bell pepper consistently delivers not only a refined and distinctive flavor profile but also enhances culinary presentations with its vibrant palette, thereby elevating the visual appeal of dishes. Beyond its gastronomic versatility, this vegetable stands out due to its extensive array of health-promoting attributes, encapsulating a multitude of beneficial qualities. It may aptly be described as a "spectrum of hues," given its availability in a diverse range of colors—from crisp green to rich red. Furthermore, owing to its widespread accessibility and affordability, it serves as a practical and nutritious staple that can be incorporated into daily meals throughout the year with ease.

View Details

Optimize your hydration levels through the consumption of oatmeal, rice, or millet porridge!

A comprehensive guide explaining how properly prepared grain-based foods can contribute to maintaining adequate fluid balance in the body and the underlying physiological mechanisms involved.

View Details

Rice-based beverages in the diets of expectant mothers, nursing women, infants, and young children – nutritional evaluation and safety considerations

Dairy products have long been recognized as a primary source of readily absorbable calcium and high-quality animal protein, both of which are indispensable for optimal bodily development. Nevertheless, the rising prevalence of lactose intolerance, cow’s milk protein allergies, and dietary preferences has prompted consumers to seek plant-based alternatives. Among the most frequently chosen substitutes is rice milk. A critical question arises, however: Does this beverage meet the nutritional demands of highly vulnerable populations—such as pregnant women, breastfeeding mothers, infants, and young children—whose requirements for essential nutrients are exceptionally stringent?

View Details

A comparative analysis of soy milk and rice milk: nutritional properties and composition of plant-based beverage alternatives to conventional cow’s milk

Soy milk is derived from cooked and finely ground soybeans, serving as a premium substitute for individuals with lactose intolerance or protein deficiencies. Due to its complete protein content—encompassing all essential amino acids—it is a favored choice among those adhering to vegetarian or vegan diets. Much like many food products, soy milk elicits both advocacy and criticism, stemming from diverse dietary preferences, health-related beliefs, and varying physiological responses among consumers.

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code