The precise quantity and quality of the nutritional content of rice varies according to the variety of grain and whether it has been milled or parboiled. Brown rice usually contains higher levels of vitamins and minerals and is a source of fibre. Parboiling, which is necessary to make easy-cook rice, cause the transfer of some water-soluble micronutrients from the husk to the endosperm. The table below provides an indication of the nutritional value of different types of rice.

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