Chinese rice natural health benefits and nutrition facts

Chinese rice

Nutrition facts of Chinese rice (per 100 grams)

Calories (kcal) 345 Copper (mg) 0.3

Fat (g) 0.8 Phosphorus (mg) 116

Protein (g) 7.6 Magnesium (mg) 33

Carbohydrates (g) 76 Potassium (mg) 103

Sodium (mg) 3.8 Calcium (mg) 13

Niacin (mg) 1.9 Iron (mg) 2.1

Vitamin E (mg) 0.46 Vitamin B2 (mg) 0.06

Zinc (mg) 1.9 Vitamin B1 (mg) 0.16

Selenium (mcg) 2.23 Dietary fiber (g) 0.9

Manganese (mg) 1.29 Folic acid (mcg) 3.9

Nutritional value of rice

1. Rice is a natural starch which provides energy in theform of carbohydrates. Next varieties, rice is mainly rich in fiber and Bvitamins (especially vitamin B1 or Thiamin but B2 and B3). Source of manganeseand selenium, it also contains magnesium and zinc. Such as buckwheat andquinoa, rice is gluten free and is a good alternative to food wheat and itscousins (rye, wheat, barley …).

2.Among the rice protein, glutelin occupies 80%, therefore, the rice lysinecontent is higher than other cereals; The ratio of amino acid composition ofrice is reasonable, which is close to the best ratio of the mode of amino acidsof the protein identified by the World Health Organization. Biological value(BV) of the rice protein is 78, the rate of rice protein value is 2.1 (1.6wheat, maize 1,1), protein digestibility is greater than 90%, which is higherthan other cereals, therefore, the nutritional value of the rice protein isvery high.

3.The main ingredient of rice is the carbohydrate, about 70%, while some contentof 7% to 8% protein, as well as vitamins, minerals and fiber.

Chinese rice for your natural health and cures:

1.Rice is a Chinese staple food for the complement of nutrients: boiled rice hasthe effect of toning spleen, harmonize the stomach and remove heat from thelungs.

2.Rice is an adjuvant treatment for children: Rice consumption is beneficial tothe development and health of the children, it can stimulate the secretion ofgastric juice to help digestion and promote fat absorption, it can also makecasein loose clot-like milk and flexible so that it is easy to digest andabsorb.

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