White round grain rice (sticky)
WHITE ROUND GRAIN RICE (STICKY)
White rice is defined as rice that has undergone all stages of polishing (milling).
Round grain rice possesses a rounded caryopsis, typically 4 to 5 mm in length, with a width approximately 1/2 to 3/4 of its length. It is characterized by high opacity and a higher starch concentration compared to long-grain rice. Round grain rice is primarily cultivated in Italy, China, and Japan. Upon hydrothermal treatment, the grains exhibit high adhesion (stickiness) and low liquid absorption. The most prominent varieties of round grain white rice include Egyptian, Arborio (also classified as medium-grain rice), and Krasnodar.
The adhesiveness of round grain white rice is attributed to the specific structural organization of its starch granules. These granules consist predominantly of the polysaccharide amylopectin, which is responsible for the sticky properties of the grain. During heating in water to 55-58°C, the amylopectin localized in the outer layers of the starch granule undergoes gelatinization, forming a viscous paste. Consequently, starch granules with a predominance of amylopectin gelatinize at relatively low temperatures, bind limited amounts of water, and produce a cohesive, jelly-like texture.
In contrast, starch granules rich in amylose (found in long-grain rice varieties) undergo gelatinization more slowly and at higher temperatures (approximately 75°C). The linear amylose molecules form a structural “framework” capable of sequestering significantly more water molecules compared to the branched architecture of amylopectin.
In contrast, starch granules rich in amylose (found in long-grain rice varieties) undergo gelatinization more slowly and at higher temperatures (approximately 75°C). The linear amylose molecules form a structural “framework” capable of sequestering significantly more water molecules compared to the branched architecture of amylopectin.
For more details on the molecular structure of amylose and amylopectin, see How to remember the formulas of polysaccharides.
[Image of the molecular structure of amylose and amylopectin]
Incidentally, it is noteworthy that many ancient Chinese architectural structures, including segments of the Great Wall, pagodas, and city fortifications, utilized white sticky rice as a key component of the mortar solution.
Round-grain white rice is similar in its chemical profile to long-grain white rice, yet it contains significantly lower concentrations of phytosterols, higher levels of choline, and a greater starch content; furthermore, unlike long-grain white rice, it contains maltose. Regarding its vitamin and mineral profile, it is comparable to long-grain rice; although its silicon content is nearly twofold lower than that of long-grain white rice, it remains notably high. Additionally, round-grain rice contains significant levels of lithium.
In terms of micronutrient density, white round grain rice (similar to long grain rice) is inferior to wild rice, unpolished (brown) rice, and parboiled rice.
Thus, round grain white rice is characterized by a low vitamin content, with the exceptions of pantothenic acid (15.1% of the daily requirement per 100 g) and choline (15.6%). The elevated choline concentration distinguishes round grain rice from long grain rice (containing 13.4 times more choline).
The mineral profile is dominated by silicon (333.3% of the daily requirement per 100 g), vanadium (300.0%), boron (171.4%), manganese (52.0%), copper (21.0%), zirconium (17.8%), lithium (12.0%), phosphorus (10.9%), cobalt (10.0%), and thallium (9.0%).
White round grain rice contains proteins (9.4%) and essential and non-essential amino acids (12.7% and 7.7% per 100 g, respectively). The essential amino acids are predominantly valine (19.0%) and isoleucine (16.3%); the non-essential amino acids are present in lower amounts, with arginine, glycine (9.7% each), and glutamic acid (9.4%) being the most prevalent.
It is important to emphasize that round grain rice (often termed “glutinous”), unlike many other cereals, is gluten-free. It does not contain the prolamin proteins responsible for triggering celiac disease (for further details, see Soft wheat).
White round grain rice contains over two times less phytosterols than long grain rice (41.8% of the daily requirement per 100 g), with beta-sitosterol as the primary component (50.0%). Unlike long-grain non-sticky white rice, this variety is suitable for moderate consumption by men (for further details, see Avocado).
Round grain white rice has a high carbohydrate content (total carbohydrates per 100 g account for 22.3% of the daily norm, i.e., up to 79.2 g), consisting primarily of starch (up to 78.1 g per 100 g). It also contains a significant amount of pectin (18.0% of the daily norm per 100 g). Additionally, it contains minor amounts of sucrose (up to 0.85 g per 100 g), maltose (0.17 g), and purine bases (13.0% of the daily norm per 100 g).
The oxalic acid content per 100 g is 5.9 mg, representing 1.5% of the maximum permissible daily intake (for more details, see Rhubarb).
Similarly to long-grain white rice, round-grain white rice can accumulate the toxic ultramicroelement thallium (9.0% of the daily norm per 100 g).
Calories per 100 g: 358 kcal
Water per 100 g: 13.29 g
Ash per 100 g: 0.54 g
Water per 100 g: 13.29 g
Ash per 100 g: 0.54 g
CHEMICAL COMPOSITION
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | visually | ||
| Vitamin B1 (thiamine) | 0.020-0.070 mg | 2.6 |  |
| Vitamin B2 (riboflavin) | 0.013-0.050 mg | 1.6 |  |
| Vitamin B5 (pantothenic acid) | 0.215-1.290 mg | 15.1 |  |
| Vitamin B6 (pyridoxine) | 0.170-0.180 mg | 8.8 |  |
| Vitamin B9 (folic acid) | 6.0 | 1.5 | |
| Vitamin B12 (cyanocobalamin) | 0.0 | 0 | |
| Vitamin C (ascorbic acid) | 0 | 0 | |
| Vitamin E (alpha-tocopherol) | 0.030 mg | 0 | |
| Beta-tocopherol | 0 | 0.0 | |
| Gamma-tocopherol | 0.12 | 0 | |
| Delta-tocopherol | 0 | 0.0 | |
| Vitamin D (ergocalciferol) | 0.0 | 0 | |
| Vitamin PP (nicotinic acid) | 0.290-1.600 mg | 4.7 | |
| Vitamin K (phylloquinone) | 0.1 | 0.08 | |
| Biotin | 3.5 | 7 | |
| Beta-carotene | 0.0 | 0 | |
| Alpha-carotene | 0.0 | 0 | |
| Lutein + zeaxanthin | 0.0 | 0 | |
| Beta-cryptoxanthin | 0.0 | 0 | |
| Lycopene | 0.0 | 0 | |
| Choline | 78.0 mg | 15.6 | |
| Methylmethionine sulfonium (vitamin U) | 0 | 0 | |
| Betaine trimethylglycine | 1.8 | 0 | |
* Full jug – 100% of the daily norm; empty – 0-1% of the daily norm.
MINERAL ELEMENTS
Macroelements
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Potassium | 10.0-76.0 mg | 1.7 | |
| Calcium | 2.0-3.0 mg | 0 | |
| Silicon | 100.0 | 333.3 |   |
| Magnesium | 5.0-23.0 mg | 3.5 | |
| Sodium | 1.0-5.0 mg | 0 | |
| Sulfur | 36 | 3.6 | |
| Phosphorus | 80.0-95.0 mg | 10.9 | |
| Chlorine | 15 | 0.7 | |
Microelements and ultramicroelements
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Aluminum | 950.0 μg | 2.5 | |
| Barium | 4.8 | 0.5 | |
| Boron | 120.0 | 171.4 |  |
| Bromine | 43.0 | 2.2 | |
| Vanadium | 120.0 | 30 | |
| Germanium | 0.7 | 0 | |
| Iron | 0.14-0.80 mg | 5.3 | |
| Iodine | 1.4 | 0.9 | |
| Cobalt | 1.0 | 10 | |
| Lithium | 12.0 | 12.0 | |
| Manganese | 1040.0 | 52 |  |
| Copper | 210.0 | 21 | |
| Molybdenum | 3.4 | 4.9 | |
| Arsenic | 0.2 | 1.7 | |
| Nickel | 2.7 | 1.8 | |
| Tin | 17.6 | 0.9 | |
| Rubidium | 6.2 | 6.2 | |
| Lead | 0.12 | 1.2 | |
| Selenium | 5.6 | 8.6 | |
| Strontium | 12.7 | 1.6 | |
| Antimony | 0.0 | 0 | |
| Thallium | 0.18 | 9.0 | |
| Titanium | 29.0 | 3.4 | |
| Fluorine | 50.0 | 1.3 | |
| Chromium | 1.7 | 3.4 | |
| Zinc | 410.0-1100.0 μg | 6.3 | |
| Zirconium | 8.9 | 17.8 | |
PROTEINS AND AMINO ACIDS
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | visually | ||
| Total protein content | 6.5-8.5 g | 9.4 | |
| Essential amino acid content | 2.42-3.11 g | 12.7 | |
| Content of replaceable amino acids | 4.07-4.73 g | 7.7 | |
Essential amino acids
| Acid name | Content, g per 100 g of product | % of daily requirement | |
| In numbers | Visually | ||
| Valine | 0.400-0.550 g | 19.0 | |
| Histidine | 0.150-0.180 g | 7.9 | |
| Isoleucine | 0.280-0.370 g | 16.3 | |
| Leucine | 0.540-0.650 g | 12.9 | |
| Lysine | 0.240-0.310 g | 6.7 | |
| Methionine | 0.150-0.200 g | 9.7 | |
| Threonine | 0.230-0.280 g | 10.6 | |
| Tryptophan | 0.080-0.120 g | 10.0 | |
| Phenylalanine | 0.350-0.450 g | 13.3 | |
Replaceable amino acids
| Acid name | Content, g per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Alanine | 0.380-0.490 g | 6.5 | |
| Arginine | 0.540-0.640 g | 9.7 | |
| Aspartic acid | 0.610-0.750 g | 5.6 | |
| Glycine | 0.300-0.380 g | 9.7 | |
| Glutamic acid | 1.270-1.300 g | 9.4 | |
| Proline | 0.310-0.380 g | 7.7 | |
| Serine | 0.340-0.420 g | 4.6 | |
| Tyrosine | 0.220-0.240 g | 7.7 | |
| Cystine | 0.099-0.130 g | 6.4 | |
FATS AND FATTY ACIDS
| Name | Content, mass fraction per 100 g of product | % of daily allowance | |
| in numbers | Visually | ||
| Total fat content | 0.520-1.200 g | 0.9 | |
| Unsaturated fatty acid content | 0.281-0.719 g | 1.2 | |
| Omega-3 unsaturated fatty acid content | 0.011-0.020 g | 1.6 | |
| Omega-6 unsaturated fatty acid content | 0.110-0.406 g | 2.6 | |
| Saturated fatty acid content | 0.140-0.274 g | 0.9 | |
Unsaturated fatty acids
| Acid name | Content, g per 100 g of product |
| Palmitoleic C 16:1 (omega-7) | 0.000-0.001 g |
| Oleic C 18:1 (omega-9) | 0.160-0.292 g |
| Linoleic C 18:2 (omega-6) | 0.110-0.406 g |
| Linolenic C 18:3 (omega-3) | 0.011-0.020 g |
| Stearidonic C 18:4 (omega-3) | 0 |
| Gadoleic C 20:1 (omega-11) | 0 |
| Arachidic C 20:4 (omega-6) | 0 |
| Eicosapentaenoic C 20:5 (omega-3) | 0 |
| Erucic acid C 22:1 (omega-9) | 0 |
| Clupanoid C 22:5 (omega-3) | 0 |
| Docosahexaenoic C 22:6 (omega-3) | 0 |
| Nervonova C 24:1 (omega-9) | 0 |
Saturated fatty acids
| Acid name | Content, g per 100 g of product |
| Lauric C 12:0 | 0 |
| Myristic C 14:0 | 0.000-0.009 g |
| Pentadecanoic acid 15:0 | 0 |
| Palmitic acid C 16:0 | 0.130-0.236 g |
| Stearic acid C 18:0 | 0.010-0.025 g |
| Arachidic C 20:0 | 0.000-0.004 g |
| Behenic C 22:0 | 0 |
| Lignoceric C 24:0 | 0 |
Sterols
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Total phytosterols | 23.0 mg | 41.8 |  |
| Campesterol | 0.2 | 0.4 | |
| Beta-sitosterol | 20 | 50 | |
| Stigmasterol | 1 | 2.9 | |
| Cholesterol | 0 | 0 | – |
CARBOHYDRATES
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in numbers | Visually | ||
| Total carbohydrate content | 77.0-79.15 g | 22.3 | |
| Mono- and disaccharides | 0.70-0.90 g | 1.6 | |
| Glucose | 0.09 | 0.9 | |
| Fructose | 0.07 | 0 | |
| Galactose | 0 | 0.0 | |
| Sucrose | 0.39-0.85 g | – | – |
| Lactose | 0 | 0 | |
| Starch | 76.2-78.1 g | – | – |
| Maltose | 0.17 | – | – |
| Fiber | 2.8 | 11.2 | |
| Pectin | 0.9 | 18 | |
PURINE BASES
| Name | Content, mass fraction per 100 g of product | % of daily requirement | |
| in figures | Visually | ||
| Purine content | 18.0 | 13.0 | |
Units of measurement:
Teaspoon: 200.0 g
Flat teaspoon: 230.0 g
Teaspoon: 8.0 g
Tablespoon: 25.0 g