Nutrient Comparison: Cooked Long-grain Brown Rice VS Long-grain Brown Rice per 1 kg
Compare the macro and micronutrient content in 1 kg of Cooked Long-grain Brown Rice versus 1 kg of Long-grain Brown Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Cooked Long-grain Brown Rice vs Long-grain Brown Rice:
- 1 kg of Raw Long-grain Brown Rice contains 3 times more Vitamin B1, 1.4 times more Vitamin B2, 2.5 times more Vitamin B3, 2.8 times more Vitamin B5, 3.9 times more Vitamin B6, 2.6 times more Vitamin B9 and 3.5 times more Vitamin E than Cooked Long-grain Brown Rice.
- 1 kilogram of Cooked Long-grain Brown Rice have insufficient amounts of Vitamin E
- Both Cooked Long-grain Brown Rice as well as Raw Long-grain Brown Rice have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C, Vitamin D and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Cooked Long-grain Brown Rice vs Long-grain Brown Rice:
- 1 kg of Raw Long-grain Brown Rice contains 2.8 times more Copper, 2.3 times more Iron, 3 times more Magnesium, 2.9 times more Manganese, 3 times more Phosphorus, 2.9 times more Potassium, 2.9 times more Selenium and 3 times more Zinc than Cooked Long-grain Brown Rice.
- Both Cooked Long-grain Brown Rice as well as Raw Long-grain Brown Rice lack sufficient amounts of Calcium in one kilogram.
Comparison of macro-nutrients per 1 kilogram:
- 1 kg of Raw Long-grain Brown Rice contains 3 times more Energy, 3.3 times more Fat, 2.9 times more Omega 3, 2.7 times more Omega 6, 3 times more Carbohydrate, 2.3 times more Fiber and 2.8 times more Protein than Cooked Long-grain Brown Rice.
- 1 kilogram of Cooked Long-grain Brown Rice provide inadequate amounts of Omega 3