Description
Rice with only the husk removed, keeping bran and germ. Nuttier and chewier than white rice, with more fibre and vitamin B1.
玄米
げんまい
genmai
Brown rice
- Autumn
Did you know?
When white rice became popular in Edo, beriberi from lack of vitamin B1 spread so widely it was called 'the Edo sickness'.
Famous produce
- Niigata
- Tohoku
In the kitchen
- genmai gohan
- genmaicha
- genmai-gayu
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
346 kcal
- Protein 8%
- Fat 7%
- Carbohydrate 85%
| Energy | 346 kcal |
|---|---|
| Water | 14.9 g |
| Protein | 6.8 g |
| Fat | 2.7 g |
| Carbohydrate | 74.3 g |
| Dietary fibre | 3 g |
| Salt equivalent | 0 g |
| Sodium | 1 mg |
|---|---|
| Potassium | 230 mg |
| Calcium | 9 mg |
| Magnesium | 110 mg |
| Iron | 2.1 mg |
| Zinc | 1.8 mg |
| Iodine | Tr µg |
| Vitamin A (RAE) | Tr µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 1.2 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.41 mg |
| Vitamin B2 | 0.04 mg |
| Vitamin B12 | 0 µg |
| Folate | 27 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 01080 · Tr = trace · — = no data
