1 serving (150 grams) contains 180 calories, 3.0 grams of protein, 0.5 grams of fat, and 40.0 grams of carbohydrates.
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Nutrition Information
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8.0 mg | 0% | |
| Total Carbohydrates | 64.0 g | 23% | |
| Dietary Fiber | 1.6 g | 5% | |
| Sugars | 1.6 g | ||
| protein | 4.8 g | 9% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 16.0 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 48 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
Source of Calories
About Fermented rice
Fermented rice is a traditional staple in various cuisines, particularly in Asia, where it has roots in Indian, Chinese, and Southeast Asian cultures. It is made by soaking cooked rice and allowing it to ferment naturally with beneficial microbes, often over 24-48 hours. This process enriches the rice with probiotics, enhancing digestive health and gut microflora. Fermentation also improves nutrient bioavailability, making minerals and vitamins more accessible for absorption. Fermented rice is a source of carbohydrates for sustained energy and contains small amounts of amino acids and B-vitamins. Its tangy flavor pairs well with savory meals. However, its high acidity may not suit individuals prone to acid reflux, and careful preparation is essential to avoid bacterial contamination. Celebrated for its simplicity and health perks, fermented rice exemplifies how traditional food preservation methods can offer surprising nutritional benefits.
