Lets compare vitamin content per 100 grams of Cooked parboiled Long-grain White Rice vs Raw Short-grain White Rice:
Cooked parboiled Long-grain White Rice has 1.4 times more Vitamin B3 than Raw Short-grain White Rice.
While Raw Short-grain White Rice contains 2.5 times more Vitamin B2, 4 times more Vitamin B5 and 2 times more Vitamin B9 than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice and Raw Short-grain White Rice have similar amounts of Vitamin B1 and Vitamin B6 per 100 g.
Both Cooked parboiled Long-grain White Rice as well as Raw Short-grain White Rice have insufficient amounts of Vitamin B12, Vitamin C and Vitamin D in 100 g.
Comparing minerals per 100 grams for Cooked parboiled Long-grain White Rice vs Raw Short-grain White Rice:
Cooked parboiled Long-grain White Rice has 6.3 times more Calcium and 5.3 times more Water than Raw Short-grain White Rice.
While Raw Short-grain White Rice contains 3 times more Copper, 3.3 times more Iron, 2.6 times more Magnesium, 2.9 times more Manganese, 1.7 times more Phosphorus, 1.4 times more Potassium and 3 times more Zinc than Cooked parboiled Long-grain White Rice.
Comparison of macro-nutrients per 100 grams:
Raw Short-grain White Rice contains 2.9 times more Energy, 1.4 times more Omega 3, 3 times more Carbohydrate and 2.2 times more Protein than Cooked parboiled Long-grain White Rice.
Both Cooked parboiled Long-grain White Rice as well as Raw Short-grain White Rice have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 100 g.