Composition in numbers
Per 100 g cooked. The white rice is enriched with B vitamins — visible in the thiamin and folate rows.
≈ БелыйWhite long-grain rice, enriched, cooked≈ БурыйBrown long-grain rice, cookedThe images are illustrations generated by a neural network, not photographs of the measured sample.
| Substance | White long-grain rice, enriched, cooked | Brown long-grain rice, cooked | Difference | |
|---|---|---|---|---|
| Proximates8 | ||||
| Energy | ккал | 130 | 123 | −7ккал−5.7 %more at Белый, ×1.1 |
| Water | г | 68.4 | 70.3 | +1.9г+2.8 %more at Бурый, ×1 |
| Protein | г | 2.69 | 2.74 | +0.05г+1.9 %more at Бурый, ×1 |
| Total fat | г | 0.28 | 0.97 | +0.69г+246.43 %more at Бурый, ×3.5 |
| Carbohydrate | г | 28.2 | 25.6 | −2.6г−10.2 %more at Белый, ×1.1 |
| Dietary fibre | г | 0.4 | 1.6 | +1.2г+300 %more at Бурый, ×4 |
| Total sugars | г | 0.05 | 0.24 | +0.19г+380 %more at Бурый, ×4.8 |
| Ash | г | 0.41 | 0.44 | +0.03г+7.3 %more at Бурый, ×1.1 |
| Minerals10 | ||||
| Calcium | мг | 10 | 3 | −7мг−233.33 %more at Белый, ×3.3 |
| Iron | мг | 1.2 | 0.56 | −0.64мг−114.29 %more at Белый, ×2.1 |
| Magnesium | мг | 12 | 39 | +27мг+225 %more at Бурый, ×3.3 |
| Phosphorus | мг | 43 | 103 | +60мг+139.53 %more at Бурый, ×2.4 |
| Potassium | мг | 35 | 86 | +51мг+145.71 %more at Бурый, ×2.5 |
| Sodium | мг | 1 | 4 | +3мг+300 %more at Бурый, ×4 |
| Zinc | мг | 0.49 | 0.71 | +0.22мг+44.9 %more at Бурый, ×1.4 |
| Copper | мг | 0.069 | 0.106 | +0.037мг+53.6 %more at Бурый, ×1.5 |
| Manganese | мг | 0.472 | 0.974 | +0.502мг+106.36 %more at Бурый, ×2.1 |
| Selenium | мкг | 7.5 | 5.8 | −1.7мкг−29.3 %more at Белый, ×1.3 |
| Vitamins9 | ||||
| Thiamin (B1) | мг | 0.163 | 0.178 | +0.015мг+9.2 %more at Бурый, ×1.1 |
| Riboflavin (B2) | мг | 0.013 | 0.069 | +0.056мг+430.77 %more at Бурый, ×5.3 |
| Niacin (B3) | мг | 1.48 | 2.56 | +1.08мг+73 %more at Бурый, ×1.7 |
| Pantothenic acid (B5) | мг | 0.39 | 0.38 | −0.01мг−2.6 %more at Белый, ×1 |
| Vitamin B6 | мг | 0.093 | 0.123 | +0.03мг+32.3 %more at Бурый, ×1.3 |
| Folate | мкг | 58 | 9 | −49мкг−544.44 %more at Белый, ×6.4 |
| Vitamin E | мг | 0.04 | 0.17 | +0.13мг+325 %more at Бурый, ×4.3 |
| Vitamin K | мкг | 0 | 0.2 | +0.2мкг+100 %more at Бурый, ×∞ |
| Choline | мг | 2.1 | 9.2 | +7.1мг+338.1 %more at Бурый, ×4.4 |
| Fatty acids3 | ||||
| Saturated fatty acids | г | 0.077 | 0.26 | +0.183г+237.66 %more at Бурый, ×3.4 |
| Monounsaturated fatty acids | г | 0.088 | 0.369 | +0.281г+319.32 %more at Бурый, ×4.2 |
| Polyunsaturated fatty acids | г | 0.076 | 0.366 | +0.29г+381.58 %more at Бурый, ×4.8 |
Values are per single product unit and measured under one protocol — Health Canada Intense (HCI). The 300 °C and 800 °C figures describe the process itself, heating and burning, not separate measurement points.
More about the method
Practice
The game module builds molecules from this same table and shows what happens to the composition under heating and burning.
Open the game
The data comes from verified scientific sources and official databases. Every number in the table is traceable to a record in the original.
Source file: FoodData Central (USDA): fdcId 168878 и 169704 · 30 substances · The numbers were imported by script and not edited by hand.
Composition in numbers
Per 100 g cooked. The white rice is enriched with B vitamins — visible in the thiamin and folate rows.
≈ БелыйWhite long-grain rice, enriched, cooked≈ БурыйBrown long-grain rice, cookedThe images are illustrations generated by a neural network, not photographs of the measured sample.
| Substance | White long-grain rice, enriched, cooked | Brown long-grain rice, cooked | Difference | |
|---|---|---|---|---|
| Thiamin (B1) | мг | 0.163 | 0.178 | +0.015мг+9.2 %more at Бурый, ×1.1 |
| Riboflavin (B2) | мг | 0.013 | 0.069 |
Values are per single product unit and measured under one protocol — Health Canada Intense (HCI). The 300 °C and 800 °C figures describe the process itself, heating and burning, not separate measurement points.
More about the methodPractice
The game module builds molecules from this same table and shows what happens to the composition under heating and burning.
Open the gameThe data comes from verified scientific sources and official databases. Every number in the table is traceable to a record in the original.
Source file: FoodData Central (USDA): fdcId 168878 и 169704 · 30 substances · The numbers were imported by script and not edited by hand.
| +0.056мг+430.77 %more at Бурый, ×5.3 |
| Niacin (B3) | мг | 1.48 | 2.56 | +1.08мг+73 %more at Бурый, ×1.7 |
|---|
| Pantothenic acid (B5) | мг | 0.39 | 0.38 | −0.01мг−2.6 %more at Белый, ×1 |
|---|
| Vitamin B6 | мг | 0.093 | 0.123 | +0.03мг+32.3 %more at Бурый, ×1.3 |
|---|
| Folate | мкг | 58 | 9 | −49мкг−544.44 %more at Белый, ×6.4 |
|---|
| Vitamin E | мг | 0.04 | 0.17 | +0.13мг+325 %more at Бурый, ×4.3 |
|---|
| Vitamin K | мкг | 0 | 0.2 | +0.2мкг+100 %more at Бурый, ×∞ |
|---|
| Choline | мг | 2.1 | 9.2 | +7.1мг+338.1 %more at Бурый, ×4.4 |
|---|