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White rice with a striped appearance, high in starch and carbohydrates.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
130
KCAL / 100G
Carbs
28g
· 89%
Protein
2.7g
· 9%
Fat
0.3g
· 2%
Fiber
0.4g
Vitamins
B3
1.5mg · 9% DV
B5
0.4mg · 8% DV
B6
0.09mg · 5% DV
B1
0.02mg · 2% DV
Minerals
Manganese
1mg · 43% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
35mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Rinsing mainly washes off excess surface starch and does not meaningfully change its protein, carb, or fat content. Very long soaking can affect texture and cooking results more than nutrition.
Too much water, overcooking, and skipping the resting step are the usual causes. Using measured water, gentle heat, and letting it sit briefly after cooking helps the grains stay more separate.
If cooled promptly and refrigerated, cooked rice generally keeps for 3 to 4 days. Reheat it thoroughly before eating.
Yes, cooked striped rice freezes well in portion-sized airtight containers. The texture may soften slightly after thawing, but it still works well in bowls, soups, and stir-fries.
It can work at either time because it is usually easy to digest. Before training, keep the meal simple; after training, pair it with a protein source and vegetables for a more balanced plate.
No single food causes weight gain just because of the time you eat it. Overall intake, portion size, and what you eat with it matter more.
Pairing it with protein and fiber-rich foods makes the meal more satisfying and balanced. Good options include beans, lentils, tofu, fish, chicken, eggs, and plenty of vegetables.
The main practical differences are usually texture, flavor, and how the grains behave when cooked. Some varieties stay fluffier while others cook softer, so the best choice depends on the dish.
Plain cooked rice is often well tolerated, especially when prepared simply. Rich sauces, excess fat, or very spicy additions are more likely to cause discomfort than the rice itself.
People who monitor blood sugar may want to pay closer attention to portion size and meal composition, since rice can raise blood sugar quickly when eaten alone. Pairing it with protein, fat, and fiber can help slow the overall meal response.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.