Rice, brown, parboiled, cooked, UNCLE BENS
Rice, brown, parboiled, cooked, UNCLE BENS is a grain at 147 calories per 100g. It is a good source of Manganese, providing 50% of the Daily Value per 100g. This grain is virtually fat-free. Grains are a primary source of carbohydrates, B vitamins, and minerals. Whole grains retain the bran and germ, providing substantially more fiber and micronutrients than refined grains. Our database tracks 59 nutrients for this food, plus glycemic index, polyphenol profile, environmental footprint data.
Top Nutrients
Data for 59 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 64.4 | g | — | 2% |
| Calories SR | 147 | kcal | — | — |
| Energy (kJ) SR | 614 | kj | — | — |
| Protein SR | 3.1 | g | — | 6% |
| Total Fat SR | 0.85 | g | — | — |
| Carbohydrate SR | 31.3 | g | — | 24% |
| Fiber SR | 1.7 | g | — | 4% |
| Total Sugars SR | 0.15 | g | — | — |
| Starch SR | 29.3 | g | — | — |
| Ash SR | 0.35 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 3.0 | mg | — | 0% |
| Iron SR | 0.53 | mg | — | 7% |
| Magnesium SR | 39.0 | mg | — | 10% |
| Phosphorus SR | 96.0 | mg | — | 14% |
| Potassium SR | 61.0 | mg | — | 2% |
| Sodium SR | 4.0 | mg | — | 0% |
| Zinc SR | 0.77 | mg | — | 7% |
| Copper SR | 0.13 | mg | — | 14% |
| Manganese SR | 1.1 | mg | — | 50% |
| Selenium SR | 9.4 | µg | — | 17% |
Vitamins 19
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin E SR | 0 | mg | — | — |
| Beta-Tocopherol SR | 0 | mg | — | — |
| Gamma-Tocopherol SR | 0 | mg | — | — |
| Delta-Tocopherol SR | 0 | mg | — | — |
| Alpha-Tocotrienol SR | 0.11 | mg | — | — |
| Beta-Tocotrienol SR | 0 | mg | — | — |
| Gamma-Tocotrienol SR | 0.30 | mg | — | — |
| Delta-Tocotrienol SR | 0 | mg | — | — |
| Vitamin K1 SR | 0.40 | µg | — | 0% |
| Vitamin K1 (dihydro) SR | 0 | µg | — | — |
| Vitamin K2 (MK-4) SR | 0 | µg | — | — |
| Thiamin (B1) SR | 0.10 | mg | — | 8% |
| Riboflavin (B2) SR | 0.07 | mg | — | 5% |
| Niacin (B3) SR | 1.9 | mg | — | 12% |
| Pantothenic Acid (B5) SR | 0.28 | mg | — | 6% |
| Vitamin B6 SR | 0.11 | mg | — | 8% |
| Folate SR | 4.0 | µg | — | 1% |
| Folate (food) SR | 4.0 | µg | — | — |
| Choline SR | 4.4 | mg | — | 1% |
Fatty Acids 8
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.21 | g | — | — |
| Monounsaturated Fat SR | 0.30 | g | — | — |
| Polyunsaturated Fat SR | 0.27 | g | — | — |
| Trans Fat SR | 0 | g | — | — |
| Omega-3 ALA SR | 0.008 | g | — | 0% |
| Omega-3 EPA SR | 0.001 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 12
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0.002 | g | — | — |
| Capric Acid (10:0) SR | 0.01 | g | — | — |
| Lauric Acid (12:0) SR | 0.003 | g | — | — |
| Myristic Acid (14:0) SR | 0.008 | g | — | — |
| Palmitic Acid (16:0) SR | 0.16 | g | — | — |
| Stearic Acid (18:0) SR | 0.02 | g | — | — |
| Linoleic Acid (18:2) SR | 0.26 | g | — | 2% |
| Omega-6 LA SR | 0.26 | g | — | — |
| Omega-6 GLA SR | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0.008 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin B6 may enhance intracellular magnesium accumulation. Combined supplementation has shown greater benefits for stress and anxiety than magnesium alone.
Pouteau et al., PLoS One, 2018
⚠ Antagonisms — nutrients that compete
High zinc intake induces metallothionein in enterocytes, which traps copper and blocks its absorption. Prolonged high-dose zinc can cause copper deficiency.
Prasad et al., JAMA, 1978; Fosmire, Am J Clin Nutr, 1990
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Rice” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Glycemic Impact
The Glycemic Index (GI) measures how quickly a food raises blood sugar on a 0–100 scale. Glycemic Load (GL) accounts for typical serving size. Low GI < 55, Medium 56–69, High ≥ 70.
GI data matched from: “Brown rice, boiled” · ●●● high confidence
Source: International Tables of Glycemic Index (Sydney University, 2021)
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in grains & cereals. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Brown rice” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Rice” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Cereals
Top 10 countries by per capita supply of the “Cereals” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+8%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
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Frequently Asked Questions
How many calories are in Rice, brown, parboiled, cooked, UNCLE BENS?
Rice, brown, parboiled, cooked, UNCLE BENS contains 147 kcal per 100 grams, making it a moderate-calorie food. The energy comes from 3.1g of protein (8% of calories), 0.85g of fat (5%), and 31.3g of carbohydrates (85%). Carbohydrates are the primary energy source.
What is Rice, brown, parboiled, cooked, UNCLE BENS most nutritious for?
The standout nutrient in Rice, brown, parboiled, cooked, UNCLE BENS is Manganese, providing 1.1 mg per 100g (50% of the Daily Value). It is also a notable source of Carbohydrate (24% DV). Our database tracks 59 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Rice, brown, parboiled, cooked, UNCLE BENS high in protein?
Rice, brown, parboiled, cooked, UNCLE BENS contains 3.1g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Rice, brown, parboiled, cooked, UNCLE BENS?
Rice, brown, parboiled, cooked, UNCLE BENS contains 1.7g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the glycemic index of Rice, brown, parboiled, cooked, UNCLE BENS?
Rice, brown, parboiled, cooked, UNCLE BENS has a glycemic index of 68, which is classified as medium (56-69). Medium-GI foods produce a moderate blood sugar response. The glycemic load, which accounts for typical serving size, provides additional context for real-world blood sugar impact.
Does Rice, brown, parboiled, cooked, UNCLE BENS contain polyphenols?
Yes, Rice, brown, parboiled, cooked, UNCLE BENS contains approximately 16.0 mg of polyphenols per 100g, primarily from the low class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.