What are the ingredients for long-grain rice?

Question

Its for a project. Even if you could just give me a site with the proper Nutritional information that contains the ingredients of long-grain rice, that would be a large help.

IF YOU COULD JUST GO TO YOUR KITCHEN TO YOUR BAG OF RICE ON THE BACK AND POST THE INGREDIENTS, THAT WILL SAVE ME AND I WILL GIVE YOU MAXIMUM POINTS.

Okay, i just worded it wrong then, Go to a bag of rice and look on the back of that bad of rice and post the ingredients. I will be so happy and thankful. Thank you

Answer 1

I hope this is what you want!
Good Luck!

Nutritional value of rice
(Reproduced from the Daily News of March 1, 2002)
By Dr. D. P. Atukorale

Rice is probably the world's single most important foodstuff, being the staple food for over two billion people. Rice cultivation probably originated many thousands of years ago in ancient India where the weather is rainy during the growth phase of paddy and dry during the plant’s maturation phase as in Sri Lanka.

Its progress towards the West was very slow. The Moors brought it to Spain in the 8th century and rice cultivation was established in Italy by the 10th century.

Amongst European nations these two countries have the widest repertoire of rice dishes and the healthiest respect for this prodigiously bountiful plant.

Rice can be broadly divided into two types (a) long grain and (b) short grain. You should choose the long grain when you want the grains to stay separate during cooking and short grain if you want a stickier more viscous appearance.

All varieties of rice even the brown rice is processed to some extent because the tough outer husk which protects the rice while it is growing, is inedible. Rice thus threshed is termed paddy rice and this after cleaning becomes the brown rice we are familiar in our boutiques and super-markets and "polas".

To produce white rice further processing is necessary. George Oshawa was the founder of the German polishing machine, which strips each grain of rice of its protective transparent outer covering producing the so-called refined polished white rice. This machine stripped each grain of rice of its intermediate and inner shells as well, all of which contained precious minerals and nutrients.

This processing of our perfect natural food has been extended further through packaging until little is left but the perishable hydrate of carbon core-stripped of its preservative hulls - which cannot be stored without the use of chemical additives.

It should never be forgotten that the large and continued consumption of white polished commercial rice is likely to be injurious to health. The nations of which rice is the staple diet have been eating it unhusked as a rule when it is brownish and less attractive to the eye, but much more nutritious as well.

According to what Mrs. Grieve in her "Modern Herbal" says, "White rice is lacklustre, lifeless, tasteless and irritating to prepare, brown rice is flavoursome, wholesome and easy to prepare."

There are several types of rice in the main rice-producing countries. Some of these are -

(a) Brown rice ("Rathu Kekulu Haal") which is the most commonly consumed rice in Sri Lanka and is very popular among the rural folk. It has a neutral flavour and good cooking qualities. This is the most nutritious variety of rice available in Sri Lanka.

(b) Parboiled rice, which is similar to brown rice commonly consumed by people in up-country and some parts of Southern province. From a nutritional point of view this is supposed to be as nutritious as brown rice.

(c) Polished rice i.e., white rice, which has been still processed to remove any trace of flour still sticking to the grain. Polished rice is popular among people in urban areas of Sri Lanka especially among the children and teenagers. As mentioned earlier it is not so wholesome as brown rice and lacks most of the minerals, vitamins and other nutrients you get in brown rice.

As pointed out earlier, long and continued use of this polished rice can be injurious to the health of Sri Lankans.

(d) Basmati rice: Long grain "Indian" rice with a highly individual aroma and taste, a good choice for all types of cooking. The Basmati rice we get in Sri Lanka is imported both from India and Pakistan.

(e) Rice Bran: The discarded and nutritionally most valuable portion of brown rice after it is turned into white rice. This is used as animal food. Rice bran has the ability to lower blood cholesterol.

(f) Puffed rice: This is used in the manufacture of breakfast cereals and rice cakes. Pleasant tasting with a reasonable nutritional value and low in calories.

(g) Rice flour, which is an excellent substitute for those who are allergic to gluten. This can be used for making "roti", hoppers, string hoppers, "pittu", cakes, pastries and puddings but not for making bread.

(h) Organic Rice: Any kind of rice can be grown organially. The world,s finest organic rice is grown in Northern Italy and the West Coast of America.

(i) Wild rice: Not a rice but a grass of entirely different species. Wild rice grows in the Northern United States where it is harvested by native people. It is an expensive food item and has a unique taste. It can be mixed with brown rice. Wild rice is extremely high in protein.

Nutritional Value of Rice

One cup of brown rice cooked (195g) has 216.4 calories 1.76g of fat, 0.64g of monosaturated fat, 0.63g of polyunsaturated fat, 0.35g of saturated fat, 44.8g of carbohydrate, 5.03g of protein, 0.66g of fibre, 0.19 mg of thiamine (B1), 0.05mg of riboflavin, 2.98mg of nicotinic acid, 0.28mg of pantothenic acid, 0.28mg of vit B 6, 7.80mg of folic acid, 19.50mg of calcium 0.82 mg of iron, and 1.23mg of zinc.

Brown unpolished rice is a healthy food because it provides us with rice bran, which contains b-sitosterol, a naturally occurring substance that lowers blood cholesterol.

It can reduce the risk of bowel cancer and it diminishes the frequency of kidney and bladder stone formation in people who are prone to kidney and bladder stones. Brown rice can help insulin dependant diabetes patients to normalize the blood sugar levels.

It can stimulate the production of mucus, which has been shown to fight diarrhoeal infections. Therefore rice should be a staple food for all of us.

Answer 2

Long grain rice IS an ingredient.

Answer 3

Easy. Good luck with your project.

1 serving long grain rice = 1/2 cup cooked rice (100 grams), which gives you:
100 calories
21 g carbohydrates
1 g fiber
5 mg sodium
2 g protein
and slight traces of fat, sugar, cholesterol, iron, calcium, Vitamin A, & Vitamin C

Answer 4

I had no idea Rick was a grain, does he know?

Please consult the internet or the library for a true answer, or go talk to your local butcher. Thats a tough one if you are looking for the molecular structure of a rice grain. You can also call a local grain company and they may be able to help. I am curious as to what kind of project it is.

Answer 5

It's called "rice." Rice is a whole grain.

If you wanted the nutritional information, you should have said so. Of course it varies from one kind of rice to another....

Answer 6

The ingredient of rice is RICE. See nutritional info below.

Answer 7

ingrediants: Whole long grain brown rice.

Answer 8

Egg fried rice: This Chinese takeaway favourite is completely Free on Green! It’s really quick and easy too - spray a large frying pan with Fry Light and cook a chopped onion, mushrooms and 2 cloves of garlic for 5 minutes. Add cooked rice, peas and soy sauce. Pour 2 beaten eggs over the mixture and cook over a low heat stirring occasionally for 5 minutes or until the egg has set. Serve it with piles of Chinese vegetables such as beansprouts, water chestnuts, carrots and peppers. Chopsticks optional!

Answer 9

its rice just rice long grain is a type of rice

Answer 10

if it is raw, uncooked rice (not something like minute rice) the only ingredient is rice. Rick is a grain.

Answer 11

It should just be the rice, no other ingredients!!! You add the other ingredients when you cook it, you could add butter, or margarine, vegetables etc.