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Rice grains of different varieties at the International Rice Research Institute. Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice).
A quarter-cup serving of red rice contains: 160 calories. 4 grams of protein. 0 grams of fat. 37 grams of carbohydrates. 1.98 grams of fiber. Bakovic says red rice is a great side dish (as are ...
White rice. White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling ), the rice is polished, resulting in a seed with a bright, white, shiny appearance.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories , and both foods are widely available.
Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy, and is a rich source (20% or more of the Daily Value, DV) of manganese (36% DV) and moderate source (11-17% DV) of magnesium, phosphorus, niacin, and thiamine.
Shrimp stir-fry made with4 oz shrimp, 2 cups veggies of choice, 1 tsp avocado oil, 2 tsp reduced-sodium soy sauce, minced garlic, minced ginger, green onions, 2/3 cup brown rice 1/2 banana Day 6
Calories: 105. Fat: 0 grams (g) Sodium: 0.87 milligrams (mg) Carbohydrates: 28 g. Fiber: 3 g. Added sugar: 0 g. ... Mix into hot or chilled whole grain dishes, like wild rice and quinoa.
Rice is commonly consumed as food around the world. It occurs in long-, medium-, and short-grained types. It is the staple food of over half the world's population.. Hazards associated with rice consumption include arsenic from the soil, and Bacillus cereus which can grow in poorly-stored cooked rice, and cause food poisoning.
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