Nutrition Facts
Serving Size: 100g
Calories544
Total Fat0.2g
Saturated Fat0.0g
Total Carbs28.6g
Fiber0.0g
Sugars0.0g
Protein2.4g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.0
Inflammation
6.5
Hormonal
5.0
Gut Health
5.2
Skin Health
5.0
Brain Health
6.5
Bone Health
6.3
Sleep
5.5
Exercise
5.0
Longevity
5.0
Detox
5.2
Immunity
5.7
Pral
1.4
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
5.0
Methylation
๐งฌ How Rice, white, medium-grain, cooked Affects Your Health
Testosterone 4% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-reductase and inhibits aromatase.
Cortisol & Stress 3% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 3% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA โ calming neurotransmitters that counter cortisol.
Magnesium 3% DV
3% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (13mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 544.0 kJ | โ |
| Protein | 2.4 g | 5% DV |
| Total Fat | 0.2 g | โ |
| Carbohydrate | 28.6 g | 10% DV |
| Calcium | 3.0 mg | โ |
| Iron | 0.2 mg | 1% DV |
| Magnesium | 13.0 mg | 3% DV |
| Phosphorus | 37.0 mg | 3% DV |
| Potassium | 29.0 mg | 1% DV |
| Zinc | 0.4 mg | 4% DV |
| Vitamin B6 | 0.1 mg | 3% DV |
| Folate | 2.0 ยตg | 1% DV |
Compare Rice, white, medium-grain, cooked 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
Frequently Asked Questions
Does Rice, white, medium-grain, cooked, unenriched contain anti-nutrients?
Phytates (especially in whole grains โ bind zinc, iron, calcium). Lectins (wheat germ agglutinin โ 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 โ the net effect is still positive.