Long Grain White Rice
Summary
This product is a processed food with a simple ingredient list, primarily consisting of long grain rice and added vitamins. While it lacks harmful additives or seed oils, the presence of fortifying agents like ferric phosphate and folic acid indicates a moderate level of processing. The clean label and absence of artificial additives contribute positively to its rating, but the processing level limits its score potential.
At a glance
Key ingredients 5
Long grain riceNeutral
Long grain rice is a staple carbohydrate source with minimal processing. It provides energy primarily through carbohydrates but lacks significant micronutrients. As a refined grain, it has a lower fiber content compared to whole grains.
Benefits
Provides a source of energy and is versatile in cooking, making it a dietary staple in many cultures.
Ferric phosphateNeutral
Ferric phosphate is used as an iron fortification in foods to prevent iron deficiency. It is a stable form of iron that is added to enhance nutritional value. However, it may not be as easily absorbed as other forms of iron.
Risks
Excessive iron intake can lead to toxicity, but this is unlikely from fortified foods alone.
Benefits
Helps in preventing iron deficiency anemia by providing a source of dietary iron.
NiacinNeutral
Niacin, also known as vitamin B3, is added to foods to support metabolic health. It plays a role in converting food into energy and maintaining healthy skin and nerves. Fortification helps prevent deficiencies in populations with limited dietary diversity.
Benefits
Supports energy metabolism and overall health by contributing to the normal function of the nervous system.
Thiamine mononitrateNeutral
Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify foods. It is essential for energy metabolism and nerve function. Fortification helps prevent thiamine deficiency, especially in diets reliant on refined grains.
Benefits
Essential for carbohydrate metabolism and supports nerve function, helping to prevent deficiency-related conditions.
Folic acidNeutral
Folic acid is a synthetic form of vitamin B9 used to fortify foods to prevent neural tube defects. It is crucial for DNA synthesis and cell division. Fortification is particularly important for women of childbearing age.
Risks
Excessive intake can mask vitamin B12 deficiency, but this is rare with normal consumption.
Benefits
Supports cell division and is vital for preventing birth defects during pregnancy.
Processing
Processed Foods
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