Calories In Half Cup Of Cooked Rice

Calories In Half Cup Of Cooked Rice

In nutrition, it is critical to comprehend the caloric value of the food we ingest. A half cup of cooked rice contains approximately 200 calories. Rice is a universally incorporated staple ingredient in innumerable dishes around the world. Let us now examine the nutritional composition of cooked rice, which consists of a half-cup, in terms of its calorie content and other minute details.

How Many Calories In Half Cup Of Cooked Rice?

Approximately 104 calories are contained per half-cup serving of prepared rice. As a result of its energy-dense caloric composition, rice is a fundamental component of numerous Western diets. The precise calorie content may differ due to variables, including the variety of rice utilized and the particular culinary technique implemented. When in doubt, consult reputable sources specific to the rice variety you are ingesting or the nutritional information on the product packaging for exact details. Maintaining a balanced and knowledgeable approach to nutrition is critical to acknowledging the caloric value of foods.

Nutritional Value Of Half Cup Of Cooked Rice

Here are some nutritional value of half cup of cooked rice:


Approximately 22 grams of carbohydrates can be found in a half-cup serving of prepared rice. A crucial component of rice, which is a staple in many diets around the globe, this macronutrient provides a substantial amount of energy. It is important to note that the precise carbohydrate content can differ based on preparation methods and the specific variety of rice being prepared. Consult reputable sources specific to the rice variety you are ingesting or the nutritional information on the product packaging for more accurate information.


Typically, prepared rice contains an extremely low fat, defined as one-half cup. White rice is indeed a diet that is low in fat. Generally, the caloric value of the rice is not significantly affected by the relatively low total fat content. For individuals seeking to regulate their fat consumption or adhere to a low-fat dietary regimen, rice emerges as a viable alternative. Fat content may differ depending on the rice variety and preparation technique; therefore, it is imperative to consistently consult the nutritional label for accurate information.


Protein content is approximately 2 grams per half-cup serving of cooked rice. Despite not being classified as a high-protein product, rice contributes moderately to one’s total protein consumption. Muscle repair and immune system support are a few of the numerous bodily functions for which protein is vital. One can fulfill their daily protein needs by integrating rice into a well-balanced diet in addition to other sources of protein. Protein content may vary slightly depending on the rice variety and preparation technique. For precise details specific to the rice variety you consume, consistently consult the nutritional information on the product packaging.

Vitamins and Minerals

A cooked rice ration of half a cup is a reliable source of diverse vital nutrients, including vitamins and minerals.


Vitamin A: Prevalently, white rice does not contain a significant amount of vitamin A.

Vitamin C: The vitamin C content of white rice is not substantial.

Calcium: Calcium is generally present in negligible quantities.

Iron: Approximately 1% of the daily recommended intake is attributed to iron. Iron is indispensable for metabolic processes and oxygen transport in the blood.


Potassium: Thirty-five milligrams of potassium are contained in this serving. Potassium is an essential mineral for supporting muscle contractions and maintaining fluid homeostasis.

Magnesium: The presence of magnesium is estimated to be around 5 mg. Multiple biochemical reactions that involve magnesium occur within the body.

Phosphorus: This serving contains approximately 62 mg of phosphorus and contributes to energy metabolism and bone health.

Health Benefits

Rice provides numerous health advantages even though it is frequently consumed as a dietary staple and a versatile component in numerous dishes:

  1. Energy Source for Optimal Functioning:

Rice is notably rich in carbohydrates, which serve as the principal energy source for the body. A consistent and enduring energy supply is produced when the complex carbohydrates in rice are hydrolyzed into glucose. Maintaining optimal bodily functions and cognitive processes is of utmost importance.

2. Low-Fat, Heart-Healthy Option:

This grain is inherently low in cholesterol, especially when produced as white rice. When incorporated into a well-balanced diet, selecting low-fat alternatives positively impacts cardiovascular health by aiding in lipid management and decreasing the likelihood of developing such complications.

3. Gluten-Free and Digestive-Friendly:

For those with celiac disease or gluten sensitivities, rice is an optimal option due to its gluten-free status. Further, its high digestibility facilitates a comfortable experience for individuals with digestive sensitivities or those recuperating from gastrointestinal ailments, as it mildly irritates the stomach.

4. Versatility in Dietary Preferences:

Rice can be easily incorporated into various dietary preferences due to its remarkable adaptability. Rice is a versatile and neutral foundation that can be utilized to prepare a wide range of gratifying dishes, catering to individuals who adhere to gluten-free, vegan, or vegetarian diets.

5. Essential Nutrients for Overall Well-Being:

Rice does provide vital nutrients to the diet, although it does not possess an abundance of vitamins and minerals. Critical bodily functions, including oxygen transport, fluid homeostasis, and muscle contractions, are supported by the trace quantities of magnesium, iron, and potassium it conceals.

6. Weight Management Support:

Individuals seeking to regulate their weight may find rice’s capacity to induce satiety, in conjunction with its comparatively modest caloric content, beneficial. Rice can contribute to a well-balanced and gratifying diet when consumed in suitable quantities.

7. Balanced Macronutrients for Nutritional Harmony:

In addition to a moderate quantity of protein, rice provides a balanced combination of macronutrients, predominantly carbohydrates. Achieving a state of equilibrium is critical to supplement energy requirements, promote muscle regeneration, and facilitate the proper functioning of the immune system.

8. Culinary Versatility Encourages Nutrient Diversity:

Promoting culinary diversity and ingenuity, rice’s neutral flavor facilitates harmonious pairings with an extensive array of components. One may augment the nutritional value of rice-based meals by including various vegetables, proteins, and seasonings.


Numerous varieties of rice are classified based on seed size. The particle length of rice can be classified as long, medium, or short. Additionally, distinct processing methods exist within these varieties.

Converted Rice: For example, it is parboiled to remove surface starch from converted rice. Thus, traditional manual processes for pearling are simplified. While cooking faster than conventional milled white rice, converted rice preserves more nutrients. Vitamins and minerals are reintroduced into refined rice to add enrichment.

Instant or Quick-Cooking Rice: Flash-freezing completely cooked instant or quick-cooking rice. Notwithstanding the flavor and nutrient loss, this procedure yields a rapidly cooked rice product. Examples of specialty rice varieties are:

Arborio Rice: Mild-tasting arborio rice consists of short grains. Italian dishes, including risotto, make extensive use of it.​

Sticky Rice :Various Asian cuisines call for sticky rice, also known as glutinous rice or sweet rice. For use in dumplings, it may be pulverized into flour. Furthermore, rice vinegar and Japanese sake are both produced using it.

Brown Rice: As a whole grain, brown rice is rich in fiber. Compared to white rice, it typically requires more time to prepare.

Basmati Rice and Jasmine Rice: Their distinct fragrances and flavors distinguish long-grained basmati and jasmine rice.

Wild Rice: Commonly known as rice, wild rice refers to the kernel of an aquatic plant resembling a reed. More vitamin, mineral, and fiber-rich than white rice varieties, it is typically served as a side dish.

Wild Pecan Rice: Long-grained wild pecan rice possesses a robust aroma and a hazelnut flavor.

Storage And Food Safety

After preparing the rice, refrigerate it for three to four days before consuming it. You can tell when rice becomes hard and desiccated, stinky, or otherwise spoiled.

Uncooked white rice should be stored in an airtight container in a calm, dry location. Rice can be stored for at least ten years at temperatures below 70 degrees Fahrenheit. About six months in a calm, dry location, or one year when frozen, is the shelf life of brown rice.

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