Super source
Energy
356 kcal · 18% DV target
As the primary staple for more than half of the global population, rice is a versatile grain defined by its starch composition, which dictates whether it cooks up fluffy or sticky.
Cooling cooked rice before eating increases its content of resistant starch (a type of fibre that resists digestion), which can significantly lower the post-meal blood sugar response.
While white rice is often viewed as a simple carbohydrate, large-scale studies in Asian populations show that when balanced with high-fibre vegetables and proteins, it does not inherently increase metabolic risk.
Rice is naturally gluten-free and hypoallergenic, making it a reliable base carbohydrate for those with celiac disease or sensitive digestive systems.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
356 kcal · 18% DV target
7.85 g · 16% DV target
78.5 g · 29% DV target
2.65 g · 9% DV target
0.63 g · Top 22% of grains & starches
0.30 mg · 25% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Keep in a cool, dry place to prevent spoilage or pests.
Cooked rice must be cooled quickly and stored at 5°C or below.
Rice cultivation is a significant source of methane emissions and requires high water usage compared to other grains. [4]
Rice is the only major cereal crop that is grown almost exclusively for human consumption rather than animal feed.