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Cooked, long-grain brown rice is 70% water, 26% carbohydrates, 3% protein, and 1% fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123 calories of food energy , and is a rich source (20% or more of the Daily Value , DV) of manganese (36% DV) and moderate source (11-17% DV) of magnesium , phosphorus , niacin , and ...
One cup cooked of brown rice has: 248 calories. 5.5 grams protein. ... About one-quarter cup dry (or 1 cup cooked) of black rice provides: ... Both basmati and jasmine rice have very similar ...
Cooked germinated brown rice is softer and less chewy than plain brown rice—it is more acceptable to children in particular—and has additional nutritional advantages [vague]. Germinated brown rice is produced by soaking for 4–20 hours in warm 30–40 °C (86–104 °F) water (or longer at lower temperature), changing water a few times if ...
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
With more fiber per cup than brown rice, quinoa will help you reach the recommended 25 grams per day a little more easily. Carbohydrates Brown rice and quinoa are both grains and, as such, are ...
Black Beans Nutrition Facts. A half cup of cooked black beans contains about: 114 calories >1 gram of total fat. 0 grams of cholesterol. 7.6 grams of protein. 20.4 grams of carbohydrate. 7.5 grams ...
Uncooked brown rice grains are mixed with green tea leaves and used to brew a kind of tea called genmaicha (玄米茶, brown rice tea). Glutinous rice , known in Japan as mochigome , is used for making mochi , the festive red bean and rice dish sekihan , as well as traditional snacks such as senbei ( 煎餅 ) , arare ( あられ ) , and ...
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories , and both foods are widely available.
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