Nutrition Facts
Serving Size: 100g
Calories1515
Total Fat2.7g
Saturated Fat0.0g
Total Carbs76.2g
Fiber3.4g
Sugars0.0g
Protein7.5g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
6.2
Inflammation
10.0
Hormonal
7.0
Gut Health
5.8
Skin Health
4.9
Brain Health
10.0
Bone Health
10.0
Sleep
7.8
Exercise
6.4
Longevity
5.0
Detox
5.8
Immunity
10.0
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
5.4
Methylation
🧬 How Rice, brown, medium-grain (Includes foods for USDA's Food Distribution Program) Affects Your Health
Testosterone 18% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 34% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 30% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Pcos
magnesium + zinc. Insulin resistance drives 70%+ of PCOS. These nutrients improve insulin sensitivity, reduce androgen.
Insomnia
magnesium + vitamin b6. Tryptophan→serotonin→melatonin. Magnesium calms NMDA receptors. B6 is cofactor for serotonin synthes.
Iron 10% DV
10% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 34% DV
34% DV. Calms nerves, relaxes muscles, supports sleep.
Potassium 6% DV
6% DV. Blood pressure regulation, prevents muscle cramps.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1515.0 kJ | — |
| Protein | 7.5 g | 15% DV |
| Total Fat | 2.7 g | 3% DV |
| Carbohydrate | 76.2 g | 28% DV |
| Fiber | 3.4 g | 12% DV |
| Sodium | 4.0 mg | — |
| Calcium | 33.0 mg | 3% DV |
| Iron | 1.8 mg | 10% DV |
| Magnesium | 143.0 mg | 34% DV |
| Phosphorus | 264.0 mg | 21% DV |
| Potassium | 268.0 mg | 6% DV |
| Zinc | 2.0 mg | 18% DV |
| Vitamin B6 | 0.5 mg | 30% DV |
| Folate | 20.0 µg | 5% DV |
Compare Rice, brown, medium-grain (Includes foods for USDA's Food Distribution Program) With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🏥 PCOS (Polycystic Ovary Syndrome) 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 😴 Sleep Quality
Frequently Asked Questions
How does Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) support gut health?
Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) contains 3.4g of fiber per 100g (12% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) affect hormones?
Yes — Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) is rich in magnesium (34% DV), which Reduces SHBG → more free T. Lowers cortisol by suppressing ACTH. Required for vitamin D activation (which also supports T).. magnesium supports Testosterone and Cortisol production. vitamin b6 supports Progesterone and Dopamine production. zinc supports Testosterone and DHT production.
Is Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) good for blood pressure?
Yes. Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) provides 268mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 67.0.
Does Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program) contain anti-nutrients?
Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.