Nutrient Comparison: Rice VS Cooked parboiled Long-grain White Rice per 1 kg
Compare the macro and micronutrient content in 1 kg of Rice versus 1 kg of Cooked parboiled Long-grain White Rice to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 1 kilogram of Rice vs Cooked parboiled Long-grain White Rice:
- 1 kilogram of Rice has 2.6 times more Vitamin B2, 3.1 times more Vitamin B5 and 2.7 times more Vitamin B9 than Cooked parboiled Long-grain White Rice.
- While 1 kg of Cooked parboiled Long-grain White Rice contains 1.4 times more Vitamin B3 than Raw Regular Long-grain White Rice.
- Both Rice and Cooked parboiled Long-grain White Rice provide similar amounts of Vitamin B1 and Vitamin B6 per one kilogram.
- 1 kilogram of Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B2 and Vitamin B9
- Both Raw Regular Long-grain White Rice as well as Cooked parboiled Long-grain White Rice have insufficient amounts of Vitamin B12, Vitamin C, Vitamin D, Vitamin E and Vitamin K in one kilogram.
Comparing minerals per 1 kilogram for Rice vs Cooked parboiled Long-grain White Rice:
- 1 kilogram of Rice has 1.5 times more Calcium, 3.1 times more Copper, 3.3 times more Iron, 2.8 times more Magnesium, 3.1 times more Manganese, 2.1 times more Phosphorus, 2.1 times more Potassium, 1.6 times more Selenium and 2.9 times more Zinc than Cooked parboiled Long-grain White Rice.
- 1 kilogram of Cooked parboiled Long-grain White Rice lack sufficient amounts of Calcium and Potassium
Comparison of macro-nutrients per 1 kilogram:
- 1 kilogram of Rice has 3 times more Energy, 3.1 times more Carbohydrate, 1.4 times more Fiber and 2.5 times more Protein than Cooked parboiled Long-grain White Rice.
- Both Raw Regular Long-grain White Rice as well as Cooked parboiled Long-grain White Rice provide inadequate amounts of Omega 3 and Omega 6 in one kilogram.