Nutrition

Rice, brown, parboiled, dry, UNCLE BEN'S (#20042)Nutritional value per 100 g (3.5 oz)
Energy 370 kcal (1,500 kJ)
Carbohydrates

78.68 g
Sugars 0.5 g
Dietary fiber 3.5 g
Fat

2.75 g
Protein

7.60 g
Vitamins Quantity %DV†
Thiamine (B1)
24%
0.277 mg
Riboflavin (B2)
8%
0.092 mg
Niacin (B3)
33%
4.973 mg
Vitamin B6
31%
0.407 mg
Folate (B9)
4%
14 μg
Vitamin K
1%
0.9 μg
Minerals Quantity %DV†
Calcium
1%
8 mg
Iron
9%
1.16 mg
Magnesium
28%
98 mg
Phosphorus
39%
275 mg
Potassium
5%
219 mg
Sodium
0%
6 mg
Zinc
21%
1.96 mg
Other constituents Quantity
Water 9.82 g

Units
μg = micrograms • mg = milligrams
IU = International units

†Percentages are roughly approximated using US recommendations for adults.

Source: USDA Nutrient Database

Compared to brown rice, parboiling of rice incurs losses of thiamin, niacin, biotin, and pantothenic acid by
approximately 70%, 28%, 49% and 25%, respectively. Compared to normal milling, which causes a near
65% loss of all these micronutrients, parboiling preserves more of them.[5] The specific loss depend on
the process used by individual manufacturers: for the USDA #20042 sample, much less loss in these
nutrients is observed. Fortification is common for parboiled rice in the United States. Depending upon
method used levels of arsenic can increase or decrease significantly