Thai rice

Grain

Item Rating: 74/100

1 serving (100 grams) contains 130 calories, 2.7 grams of protein, 0.3 grams of fat, and 28.0 grams of carbohydrates.

Nutrition Information

1 cup (200g)

Calories		260
% Daily Value*
Total Fat		0.6 g	0%
	Saturated Fat	0.2 g	1%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		2 mg	0%
Total Carbohydrates		56 g	20%
	Dietary Fiber	0.8 g	2%
	Sugars	0 g
protein		5.4 g	10%
Vitamin D		0 mcg	0%
Calcium		20 mg	1%
Iron		0.4 mg	2%
Potassium		70 mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

🧂 Low sodium

🧂 Low salt

Source of Calories

Fat: 5 cal (2.2%)

Protein: 21 cal (8.6%)

Carbs: 224 cal (89.2%)

About Thai rice

Thai rice, primarily jasmine rice, originates from Thailand and is a staple in Thai cuisine, known for its unique aroma and slightly sticky texture when cooked. It is most commonly used as a base for Thai dishes such as curries, stir-fries, and soups. Thai rice is primarily composed of carbohydrates, making it an excellent energy source. It contains small amounts of protein and negligible fat. Jasmine rice provides essential nutrients including B vitamins such as thiamin (B1) and niacin (B3), which support metabolic processes and cellular health. Although not a significant source of fiber, when consumed with nutritious toppings or side dishes, it contributes to a well-rounded diet.

Health Benefits

• Thai rice is rich in carbohydrates that provide the body with a quick and efficient source of energy.
• Contains B vitamins like thiamin (B1) and niacin (B3), essential for maintaining healthy metabolic function and energy production.
• Gluten-free by nature, making it a suitable carbohydrate for individuals with celiac disease or gluten sensitivity.

Dietary Considerations

Allergens: None known

Suitable for: Gluten-free diets, vegetarian diets, vegan diets

Not suitable for: Low-carbohydrate diets, ketogenic diets, diabetic diets (without portion control)

Selection and Storage

Store Thai rice in an airtight container in a cool, dry place. Cooked rice should be refrigerated within 2 hours and consumed within 3-5 days to prevent bacterial growth.

Common Questions About Thai rice Nutrition

Is Thai rice high in protein?

Thai rice, like most types of rice, is not particularly high in protein. Cooked Thai jasmine rice contains about 2-3 grams of protein per 100 grams. It is primarily a carbohydrate-based food and should be complemented with protein-rich side dishes for balanced meals.

Can I eat Thai rice on a keto diet?

Thai rice is not suitable for a keto diet due to its high carbohydrate content. One cup of cooked Thai jasmine rice contains around 39 grams of carbs, which exceeds the daily carbohydrate allowance for most keto diets (20-50 grams).

What are the health benefits or concerns of eating Thai rice?

Thai rice, particularly jasmine rice, is a good source of energy and contains small amounts of B vitamins and manganese, which are important for metabolism. However, it's also relatively high in glycemic index (68-80), which may cause blood sugar spikes if consumed in large quantities. People with diabetes or those watching their sugar levels should monitor their portions.

What is the recommended serving size for Thai rice?

A standard serving size for cooked Thai rice is about 1 cup (approximately 140-150 grams), which provides roughly 200 calories. Portion sizes may vary depending on individual dietary goals, but it’s important to pair Thai rice with protein and vegetables for a balanced meal.

How does Thai rice compare to other types of rice like basmati or brown rice?

Thai jasmine rice is softer and more aromatic than basmati rice, making it ideal for Thai and Southeast Asian cuisine. Compared to brown rice, Thai rice is less nutritious since it has been milled to remove the bran and germ, reducing fiber and essential nutrients. Brown rice contains about 3.5 grams of fiber per cup, whereas Thai rice contains less than 1 gram per cup.

Data Sources & Scientific References