White parboiled rice, a common dietary staple in many cultures, offers a distinct nutritional profile due to its unique processing method. Parboiling involves partially boiling the rice in its husk, which causes some of the nutrients from the bran to migrate into the starchy endosperm. As a result, parboiled rice retains higher levels of essential vitamins and minerals compared to regular white rice.

A 100-gram serving of parboiled rice typically provides around 77 grams of carbohydrates, 5 grams of protein, and minimal fat content—approximately 0.4 grams. This carbohydrate-rich profile makes it an excellent source of energy. Additionally, parboiled rice contains more fiber (up to 1.6 grams per serving) compared to traditional white rice, aiding in digestion and promoting gut health. The parboiling process also enhances the bioavailability of thiamine, niacin, and magnesium, ensuring that these vital nutrients are not lost during milling.

Another advantage of parboiled rice is its relatively low glycemic index (GI) compared to regular white rice. With a GI of around 38 to 60, parboiled rice causes a slower and more controlled rise in blood sugar, making it a better choice for individuals managing diabetes.

Ref: United States Department of Agriculture (USDA): Nutritional Database; International Rice Research Institute (IRRI): Research on Parboiled Rice Benefits