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rice

OverviewAI-generated

Rice is a cereal and staple food belonging to the taxon Oryza, specifically Oryza molida. It is classified as a caryopsis and food ingredient. The Unicode character for rice is 🍚. It contains starch and is used in dishes such as porridge, risotto, and nasi goreng.

Nutritional data indicates that rice has an energy content of 279 kcal. It contains 1.6 fat, 0.3 saturated fat, 61.5 carbs, 0.7 sugars, 2.2 fiber, 5.9 proteins, and 0.17 salt. It holds a Nutriscore of b and a Nova classification of 1.

The subject has a carbon footprint of 3.1 and a water footprint of 2172. It is referenced by 7,011 other encyclopedia articles. Descriptions of rice appear in the Gujin Tushu Jicheng and the Encyclopædia Britannica 11th edition.

Synthesized by Vinony from 25 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Nutritional value.name: Cooked white rice, medium-grain, unenriched
Nutritional value.water: 69 g
Nutritional value.kJ: 544
Nutritional value.protein: 2.4 g
Nutritional value.fat: 0.2 g
Nutritional value.carbs: 28.6 g
Nutritional value.calcium_mg: 3
Nutritional value.iron_mg: 0.2
Nutritional value.magnesium_mg: 13
Nutritional value.phosphorus_mg: 37
Nutritional value.potassium_mg: 29
Nutritional value.sodium_mg: 0
Nutritional value.zinc_mg: 0.4
Nutritional value.manganese_mg: 0.38
Nutritional value.thiamin_mg: 0.02
Nutritional value.riboflavin_mg: 0.02
Nutritional value.niacin_mg: 0.4
Nutritional value.pantothenic_mg: 0.41

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 103 products

bNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 279 kcal
Fat: 1.6 g
— of which saturates: 0.3 g
Carbohydrates: 61.5 g
— of which sugars: 0.7 g
Fibre: 2.2 g
Protein: 5.9 g
Salt: 0.17 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Wikidata facts

Subclass of: colonial goods
Has part: starch
Image: Oryza sativa - Köhler–s Medizinal-Pflanzen-232.jpg
Has use: nasi goreng

Show 9 more facts

natural product of taxon: oryza molida
Commons category: Rice
topic's main category: Category:Rice
Commons gallery: Rice
Unicode character: 🍚
on focus list of Wikimedia project: WikiProject Climate change
described by source: Encyclopædia Britannica 11th edition
carbon footprint: 3.1
water footprint: 2172

Sources (2)

via Wikidata · CC0

~28 min read

Encyclopedic overview

39 sections

Contents

Description
Agronomy
Growing
Harvesting
Evolution
Phylogeny
History
Commerce
Production
Yield records
Food security
Trade
Worldwide consumption
Food
Eating qualities
Nutrition
Golden rice
Rice and climate change
Greenhouse gases from rice production
Effects of climate change on rice production
Pests, weeds, and diseases
Pests and weeds
Diseases
Pest management
Ecotypes and cultivars
Biotechnology
High-yielding varieties
Expression of human proteins
Flood-tolerance
Drought-tolerance
Salt-tolerance
Cold tolerance
Reducing methane emissions
C4 rice
Model organism
In human culture
See also
References
Further reading

Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species Oryza sativa (Asian rice)—or, much less commonly, Oryza glaberrima (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Cooked white rice contains 29% carbohydrate and 2% protein, with some manganese. Golden rice is a variety produced by genetic engineering to contain vitamin A.

Excerpted from Wikipedia’s “rice” article, available under the CC BY-SA 4.0 licence.