Long Grain White Rice Raw
Summary
Long Grain White Rice Raw is a processed food with a simple ingredient profile, primarily consisting of rice. While it lacks harmful additives or preservatives, its processing level limits its nutritional benefits compared to whole grains like buckwheat or barley. The product is a basic carbohydrate source with moderate protein content, but the processing level restricts its maximum potential score.
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 and is a versatile ingredient in many cuisines. However, it lacks significant micronutrients and fiber compared to whole grains.
Benefits
Provides a source of carbohydrates for energy and is low in fat and sodium.
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 bioavailable as other forms of iron.
Risks
Excessive iron intake can lead to gastrointestinal issues and toxicity, but this is unlikely from fortified foods alone.
Benefits
Helps in preventing iron deficiency anemia by providing an additional source of dietary iron.
NiacinNeutral
Niacin, or vitamin B3, is added to foods to support metabolic processes and energy production. It is essential for converting nutrients into energy and maintaining healthy skin and nerves. Fortification helps prevent deficiencies in populations with limited dietary diversity.
Risks
High doses of niacin can cause flushing and liver damage, but such effects are rare from fortified foods.
Benefits
Supports energy metabolism and is essential for maintaining healthy skin and nerve function.
Thiamine mononitrateNeutral
Thiamine mononitrate is a form of vitamin B1 used to fortify foods and prevent deficiencies. It plays a crucial role in carbohydrate metabolism and nerve function. Fortification ensures adequate intake in diets that may lack sufficient thiamine.
Benefits
Essential for energy metabolism and proper nerve function, helping to prevent thiamine deficiency.
Folic acidNeutral
Folic acid is a synthetic form of folate used to fortify foods to prevent neural tube defects during pregnancy. It is crucial for DNA synthesis and cell division. Fortification helps ensure adequate intake in populations at risk of deficiency.
Risks
Excessive intake of folic acid can mask vitamin B12 deficiency, but this is unlikely from fortified foods alone.
Benefits
Supports DNA synthesis and cell division, and is particularly important for pregnant women to prevent neural tube defects.
Processing
Processed Foods
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