Long-grain white rice (non-sticky)

ByОлена Коновалова
WHITE LONG-GRAIN RICE (NON-STICKY)
      White rice is defined as rice that has undergone all stages of polishing (milling). The characteristic appearance of such grains results from the removal of the bran layer and germ, leaving only the starchy endosperm. The grains possess a smooth surface, a distinctive translucent snow-white color, and high starch content. This is the most commercially prevalent type of rice globally.
     Based on the linear dimensions of the caryopsis, white rice is classified into long-grain, medium-grain, or short-grain varieties. Long-grain rice typically measures 6-8 mm in length. Upon hydrothermal treatment, the grains remain discrete (non-sticky) and exhibit moderate liquid absorption. The most prominent cultivars of long-grain white rice are Basmati and Jasmine.

In terms of vitamin and mineral concentrations, white rice significantly yields to wild rice, unpolished (brown) rice, and parboiled rice; nevertheless, it remains the primary dietary staple worldwide.

     White long-grain rice (non-sticky) contains a limited vitamin profile but serves as a source of certain mineral elements (notably – silicon and vanadium), phytosterols, and carbohydrates (primarily starch and pectin).
     Consequently, long-grain white rice exhibits low vitamin density, with the exception of pantothenic acid (15.6% of the daily norm per 100 g). Within the mineral composition, the predominant elements include: silicon (620.0% of the daily norm per 100 g), vanadium (375.0%), boron (171.4%), manganese (54.5%), selenium (30.0%), copper (26.0%), zirconium (22.4%), phosphorus (16.9%), thallium (12.5%), cobalt (10.0%), and zinc (9.1%).
     White long-grain rice contains proteins (9.5%) and essential and non-essential amino acids (13.1% and 8.3% per 100 g, respectively). Regarding the essential amino acid profile, the predominant ones are valine (19.1%) and isoleucine (17.1%); the non-essential amino acids are represented primarily by arginine, glutamic acid (10.7% each), and glycine (10.3%).
     Furthermore, rice is distinguished from other cereals by the absence of gluten, a prolamin protein that triggers celiac disease in susceptible individuals (for further details, see Soft wheat).
       The concentration of phytic acid per 100 g is 17.2 mg, which constitutes 4.3% of the maximum allowable daily intake (for further details, see Rhubarb).
    Long-grain white rice (non-sticky) exhibits the capacity to bioaccumulate the toxic ultra-trace element thallium (12.5% of the daily norm per 100 g).
Caloric value per 100 g: 365 kcal
Water in 100 g: 11.62 g
Ash from 100 g: 0.64 g

CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.052-0.093 mg 4.2% 5
Vitamin B2 (riboflavin) 0.022-0.055 mg 1.9% 5
Vitamin B5 (pantothenic acid) 0.550-1.010 mg 15.6% 20
Vitamin B6 (pyridoxine) 0.066-0.160 mg 5.7% 5
Vitamin B9 (folic acid) 8.0-31.0 mcg 4.9% 5
Vitamin B12 (cyanocobalamin) 0.0 mcg 0.0% 0
Vitamin C (ascorbic acid) 0.0 mg 0.0% 0
Vitamin E (alpha-tocopherol) 0.02-0.11 mg 0.4% 0
Beta-tocopherol 0.0 mg 0.0% 0
Gamma-tocopherol 0.20 mg 1.3% 0
Delta-tocopherol 0.0 mg 0.0% 0
Vitamin D (ergocalciferol) 0.0 mcg 0.0% 0
Vitamin PP (nicotinic acid) 1.29-1.60 mg 7.2% 10
Vitamin K (phylloquinone) 0.1 mcg 0.08% 0
Biotin 3.0 mcg 6.0% 5
Beta-carotene 0.0 mcg 0.0% 0
Alpha-carotene 0.0 mcg 0.0% 0
Lutein + zeaxanthin 0.0 mcg 0.0% 0
Beta-cryptoxanthin 0.0 mcg 0.0% 0
Lycopene 0.0 mcg 0.0% 0
Choline 5.8 mg 1.2% 0
Methylmethionine sulfonium (vitamin U) 0.0 mg 0.0% 0
Betaine trimethylglycine 0.30 mg 0.03% 0

* Full pitcher – 100% daily norm; empty – 0-1% daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 115.0-172.0 mg 5.7% 5
Calcium 3.84-55.00 mg 2.7% 5
Silicon 186.0 mg 620.0% 100100100100100
10010020
Magnesium 25.0-40.6 mg 8.2% 10
Sodium 3.0-5.0 mg 0.3% 0
Sulfur 17.71 mg 1.8% 0
Phosphorus 115.0-156.0 mg 16.9% 20
Chlorine 4.64 mg 0.2% 0

Microelements and ultra-trace elements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum 912.0 mcg 2.4% 5
Barium 5.5 mcg 0.6% 0
Boron 120.0 mcg 171.4% 10070
Bromine 21.0-64.0 mcg 2.1% 5
Vanadium 150.0 mcg 375.0% 10010010080
Germanium 1.9 mcg 0.5% 0
Iron 0.80 mg 5.3% 5
Iodine 1.4 mcg 0.9% 0
Cobalt 1.0 mcg 10.0% 10
Lithium 5.0 mcg 5.0% 5
Manganese 1090.0 mcg 54.5% 50
Copper 220.0-300.0 mcg 26.0% 30
Molybdenum 3.4 mcg 4.9% 5
Arsenic 0.1-0.2 mcg 1.3% 0
Nickel 2.7 mcg 1.8% 0
Tin 8.8 mcg 0.4% 0
Rubidium 3.0-4.0 mcg 3.5% 5
Lead 0.19 mcg 1.9% 5
Selenium 15.1-23.9 mcg 30.0% 30
Strontium 2.5 mcg 0.3% 0
Antimony 0.02 mcg 0.04% 0
Thallium 0.25 mcg 12.5% 10
Titanium 20.0 mcg 2.4% 5
Fluorine 41.1 mcg 1.0% 0
Chromium 1.5 mcg 3.0% 5
Zinc 1090.0 mcg 9.1% 10
Zirconium 11.2 mcg 22.4% 20

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 7.13-8.10 g 9.5% 10
Content of essential amino acids 2.62-3.09 g 13.1% 10
Content of non-essential amino acids 4.16-5.29 g 8.3% 10

 

Essential Amino Acids

 

Name of the acid Content, g per 100 g of product % of daily norm
in numbers visually
Valine 0.440-0.516 g 19.1% 20
Histidine 0.170-0.196 g 8.7% 10
Isoleucine 0.310-0.372 g 17.1% 20
Leucine 0.590-0.716 g 14.2% 10
Lysine 0.229-0.260 g 5.9% 5
Methionine 0.170-0.195 g 10.1% 10
Threonine 0.260-0.299 g 11.6% 10
Tryptophan 0.080-0.110 g 9.5% 10
Phenylalanine 0.380-0.428 g 13.5% 10

 

Non-Essential Amino Acids

 

Name of the acid Content, g per 100 g of product % of daily norm
in numbers visually
Alanine 0.410-0.472 g 6.7% 5
Arginine 0.590-0.713 g 10.7% 10
Aspartic acid 0.670-0.872 g 6.3% 5
Glycine 0.330-0.389 g 10.3% 10
Glutamic acid 1.390-1.519 g 10.7% 10
Proline 0.340-0.521 g 9.6% 10
Serine 0.380-0.394 g 4.7% 5
Tyrosine 0.240 g 8.0% 5
Cystine 0.150-0.168 g 8.8% 10



LIPIDS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of Daily Value
in figures visually
Total lipid content 0.660-1.000 g 0.8% 0
Unsaturated fatty acids 0.367-0.593 g 1.2% 0
Omega-3 unsaturated fatty acids 0.017-0.030 g 2.4% 5
Omega-6 unsaturated fatty acids 0.150-0.305 g 2.3% 5
Saturated fatty acids 0.170-0.294 g 0.9% 0

 

Unsaturated Fatty Acids

 

Fatty Acid Name Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.0 g
Oleic C 18:1 (omega-9) 0.200-0.258 g
Linoleic C 18:2 (omega-6) 0.150-0.305 g
Linolenic C 18:3 (omega-3) 0.017-0.030 g
Stearidonic C 18:4 (omega-3) 0.0 g
Gadoleic C 20:1 (omega-11) 0.0 g
Arachidonic C 20:4 (omega-6) 0.0 g
Eicosapentaenoic C 20:5 (omega-3) 0.0 g
Erucic C 22:1 (omega-9) 0.0 g
Clupanodonic C 22:5 (omega-3) 0.0 g
Docosahexaenoic C 22:6 (omega-3) 0.0 g
Nervonic C 24:1 (omega-9) 0.0 g

 

Saturated Fatty Acids

 

Fatty Acid Name Content, g per 100 g of product
Lauric C 12:0 0.0 g
Myristic C 14:0 0.0 g
Pentadecanoic 15:0 0.0 g
Palmitic C 16:0 0.160-0.277 g
Stearic C 18:0 0.010-0.017 g
Arachidic C 20:0 0.0 g
Behenic C 22:0 0.0 g
Lignoceric C 24:0 0.0 g

 

Sterols

 

Name Content, mass fraction per 100 g of product % of Daily Value
in figures visually
Total phytosterols 55.0 mg 100.0% 100
Campesterol 0.8 mg 1.5% 0
Beta-sitosterol 50.0 mg 125.0% 10030
Stigmasterol 2.2 mg 6.3% 5
Cholesterol 0.0 mg 0.0% –

 

CARBOHYDRATES

 

Name Content, mass fraction per 100 g of product % of Daily Value
in figures visually
Total carbohydrate content 79.95-80.40 g 22.9% 20
Mono- and disaccharides 0.12-0.30 g 0.4% 0
Glucose 0.110 g 1.1% 0
Fructose 0.020 g 0.06% 0
Galactose 0.0 g 0.0% 0
Sucrose 0.210 g – –
Lactose 0.0 g 0.0% 0
Starch 63.6 g –  –
Maltose 0.0 g – –
Dietary fiber 1.3-2.2 g 7.0% 5
Pectin 1.0 g 20.0% 20
PURINE BASES
Name Content, mass fraction per 100 g of product % of Daily Value
in figures visually
Total purine content 18.0 mg 11.7% 10

 

Units of measurement:
Tea glass: 200.0 g
Faceted glass: 230.0 g
Teaspoon: 8.0 g
Tablespoon: 25.0 g

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