Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East, South and Southeast Asia.
A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.
Rice provides more than one fifth of the calories consumed worldwide by humans.
Rice Nutritions
| Carbohydrates | 79 g |
|---|---|
| - Sugars 0.12 g | |
| - Dietary fiber 1.3 g | |
| Fat | 0.66 g |
| Protein | 7.13 g |
| Water | 11.62 g |
| Thiamin (Vit. B1) 0.070 mg | 5% |
| Riboflavin (Vit. B2) 0.049 mg | 3% |
| Niacin (Vit. B3) 1.6 mg | 11% |
| Pantothenic acid (B5) 1.014 mg | 20% |
| Vitamin B6 0.164 mg | 13% |
| Folate (Vit. B9) 8 μg | 2% |
| Calcium 28 mg | 3% |
| Iron 0.80 mg | 6% |
| Magnesium 25 mg | 7% |
| Manganese 1.088 mg | 54% |
| Phosphorus 115 mg | 16% |
| Potassium 115 mg | 2% |
| Zinc 1.09 mg | 11% |
