Rice, white, long‑grain, precooked or instant, enriched, dry

Rice is one of the world’s most important staple foods, feeding billions across Asia, Africa, and the Americas. Botanically classified as Oryza sativa, rice has been cultivated for thousands of years, with archeological evidence of paddy rice farming in China dating back over 7,000 years. Over time, this cereal grain has diversified into numerous varieties, including long‑grain, medium‑grain, and short‑grain types. Long‑grain rice, such as the variety used in this enriched, precooked product, yields slender grains that elongate during cooking and remain fluffy rather than sticky. Long‑grain rice itself has many culinary variations, including basmati and jasmine, prized for their aromatic qualities. Precooked or instant rice undergoes partial cooking and dehydration during processing, significantly reducing the time needed to prepare it at home. Enrichment refers to the practice of adding back vitamins and minerals lost during milling. In the United States, the enrichment of refined rice was mandated during the mid‑20th century to combat nutritional deficiencies like beriberi (thiamine deficiency) and iron‑deficiency anemia. Today, enriched rice typically has folic acid, iron, thiamin, and niacin added back, helping populations achieve adequate micronutrient intake. Historically, rice cultivation shaped entire civilizations, influencing cuisine, culture, and agriculture. The milling of rice to produce white rice removed the nutrient‑rich bran and germ, but enrichment programs began in the 1940s in the U.S., restoring key nutrients, particularly folate, which supports neural development in pregnancy. Varieties like long‑grain white rice are central to an array of global dishes—from pilafs and fried rice to risottos and sushi. Instant or precooked versions offer modern convenience while retaining core nutritional properties after enrichment. Despite its refined nature, enriched white rice remains an important energy source and cultural staple worldwide. As a cereal grain, dry enriched instant rice serves as a pantry mainstay that can provide substantial calories and enriched micronutrients when prepared. While dry enriched rice is not eaten as is, it forms the foundation of many meals once hydrated and cooked, offering a balance of energy density and micronutrient support that has been shaped by both agricultural history and public health policy.

Rice, white, long‑grain, precooked or instant, enriched, dry, delivers a concentrated source of calories primarily from carbohydrates. In 100 g of the dry product, total carbohydrates measure 82.32 g, forming the bulk of its energy content (≈380 kcal), with most being complex carbohydrates in the form of starch (≈73.77 g). This macronutrient profile makes it an efficient source of quick energy, particularly for individuals with high caloric demands such as athletes preparing for competition or those needing rapid energy replenishment. Protein content in the dry form is modest at 7.82 g per 100 g, consisting of essential and non‑essential amino acids, though rice protein is limited in lysine relative to animal sources and is often complemented with legumes or other protein‑rich foods in meals. Fat content is minimal (0.94 g per 100 g), with low saturated fat (≈0.15 g), making this rice a low‑fat option within grains. Dietary fiber at 1.9 g per 100 g is relatively low compared to whole‑grain rice, reflecting the refined nature of white rice. The enrichment process compensates for some micronutrient losses: folate is notably high (275 mcg per 100 g) and iron at 6.3 mg per 100 g, supporting hematologic health and addressing nutritional gaps commonly seen in populations consuming refined grains. B vitamins such as thiamin (≈0.926 mg) and niacin (≈7.005 mg) are also present at significant levels due to enrichment. Minerals like phosphorus (118 mg), manganese (0.985 mg), and selenium (37.2 mcg) contribute to metabolic and antioxidant pathways. Compared to other grains, dry enriched white rice is less nutrient‑dense than whole grains such as brown rice or quinoa owing to lower fiber and phytonutrient content. However, because enriched rice restores several micronutrients, it can contribute meaningfully to daily nutrient needs, especially folate and iron, which are under‑consumed in some diets. Fiber is limited, so combining cooked rice with vegetables, legumes, or whole grains enhances nutrient density and moderates postprandial glucose responses. In summary, this rice form is high in carbohydrates and enriched micronutrients but modest in protein and fiber, characteristics that define its place as a refined yet fortified grain product.

Source: USDA FoodData Central (FDC ID: 169709)