please can someone supply me with the vitamin & minerals in: Arame sea
vegetables (Japan), Carmague Red rice (France),Emperors green rice
(China), Lastly Nanjing black rice (China - someone has supplied me
with the nutrients for black rice but did not find
-copper,zinc,magnesium,manganese,chloride,selenium,folate &
pantonthenic acid)
Starting a food product so if poss need -
sodium,calcium,phospherous,Iron,,potassium,thiamim,riboflavin,niacin,B6,B12,copper,zinc,magnesium,chloride,selenium,folate,panthonenic
acid. But if all can't be supplied I'd be grateful for what info you
can get! |
Request for Question Clarification by
hummer-ga
on
08 Mar 2005 10:09 PST
Hi again sisi730,
I've been able to find the compositions of Arame and Camargue Rice,
but I'm stuck on your Emperor's green rice. Emperor's rice is black,
so I'm not sure what you have there. Here are some links which talk
about Emperor or Forbidden Rice. If your rice isn't dark, then perhaps
you actually have yellow (yellowish-green) rice.
"Legend tells us that this ancient grain was once eaten exclusively by
the Emperors. Today, this medium size Chinese black rice can be
enjoyed everyday and is prized for its delicious nutty taste, soft
texture, and beautiful rich deep purple color. High in nutritional and
medicinal value, Forbidden Rice is rich in iron and considered a blood
tonifier. Unlike other black rice from Asia, it is not glutinous or
rough and cooks in only 30 minutes to produce a superior flavor,
texture, and color.
http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=87995&prrfnbr=147839&l1=111489&l2=143502&l3=143503
There's also something that's called Forbidden Rice because it was
used in China only for members of the emperor's court. It's deep
purple... with a woody, straw, nutty flavor that goes great with
delicate poultry."
http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/worldpantry/store/reviews.d2w/report?type=c&id=143502
"In northeastern China, leading companies are playing a key role in
the production and marketing of rice that meets China?s ?green food?
standards. Detailed guidelines for green rice production are not
publicly available; however, green rice is grown using reduced levels
of chemical pesticide and fertilizer inputs.
There are two grades of green rice in China: Grade A (reduced chemical
inputs) and Grade AA (organic)."
http://www.ers.usda.gov/briefing/china/ChinaPDF/ChinasJaponicaRiceMarket.pdf
Green rice
The term used to describe harvested rice before it has been dried to a
level safe for long-term storage (12 percent moisture). See Paddy
rice. Paddy rice: See Rough rice.
http://www.nationalaglawcenter.org/glossary/main.phtml?letter=G
Rough rice
(1) Dried rice as it comes from the farm without any portion of the
stalk. The rice arrives by truck to the mill with debris (such as weed
seeds, pebbles, and granules of dirt) that is removed before the
milling process begins. (2) Rice that consists of 50 percent or more
paddy kernels. Also Paddy rice.
http://www.nationalaglawcenter.org/glossary/main.phtml?letter=R
Forbidden Black
"Legend says this rice was originally grown only for the emperors of
China. Purple-black in color, it is prized for its fragrant aroma,
nutty taste and nutritional value."
http://www.wholefoods.com/recipes/tips_riceprimer.html
"The Forbidden Rice and the Bhutanese Red Rice are whole-grain rices,
but with significantly higher nutritional value than ordinary brown
rice. Plus, the red rice cooks up in 20 minutes, the same amount of
time as for white rice, and the Forbidden Rice, even though it's black
and therefore, unhulled, cooks in 30 minutes."
http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1776699
At the restaurant Gary Danko in San Francisco, chefowner Gary Danko
combines mineral-rich red rice from the Himalayan country of Bhutan
with a Chinese black rice being marketed in the United States as
"Forbidden Rice." It was eaten in Beijing's Forbidden City by Chinese
emperors to purify their blood. Both black and red rice are
whole-grain rice. That means the grains' bran layer and germ haven't
been removed, so they take longer to cook. Danko cooks them
separately, allows them to cool, mixes them together and reheats them
in a slow oven, which he says gives them a fluffy texture."
http://www.findarticles.com/cf_dls/m3190/43_33/57104533/p2/article.jhtml?term=
>>>
Nanjing Black Rice
copper,zinc,magnesium,manganese,chloride,selenium,folate & pantonthenic acid
Also, I've been unable to find a list of the above nutrients specific
to Nanjing Black Rice but perhaps the following article will help.
Consensus Document on Compositional Considerations for New Varieties
of Rice (Oryza sativa): Key Food and Feed Nutrients and Anti-nutrients
http://appli1.oecd.org/olis/2004doc.nsf/43bb6130e5e86e5fc12569fa005d004c/5aa76878edd8b734c1256ef3003bc522/$FILE/JT00168114.PDF
I'd be happy to post the Red Rice and Arame data as an answer if you'd
like. You could reduce the price of this question first and then post
another question for the other information.
Let me know what you think,
hummer
|
Clarification of Question by
sisi730-ga
on
08 Mar 2005 10:52 PST
Hello again - I feel a complete idiot as I forgot to ask for all the
foods to be in a cooked state: ie the rices are all boiled, the
flageolet are boiled from the dry bean all except the arame sea
vegetable (which are soaked)-I do hope this won't be a problem.....
AS for the rices all I can find out is this:
Known locally as 'Gongmi', Emperor's Green Rice is lightly scented and
has a delightful nutty texture. It was first discovered in China by
the Emperor Qianlong 200 years ago during the Qing Dynasty and to this
day it is still only grown in limited quantities. It is boiled and
cooked for 25 to 30 mins.
Nanjing Black Rice is traditionally found in the fertile coastal
Jiangsu region of China, which is famous for its abundance of fresh
food, particularly seafood and aromatic duck.
It is easy to cook, has a surprisingly light texture and looks simply
stunning when served.It is also boiled and cooked for 25 to 30 mins
As for the black rice for (which you gave me some of the values
yesterday) I will need those values again - but boiled. I hope this is
not a problem. Thankyou so much again
|
Clarification of Question by
sisi730-ga
on
08 Mar 2005 12:25 PST
JUST TO ADD THE 2 CHINESE RICES'S ARE NOT ORGANIC - HOPE THIS HELPS!
|
Request for Question Clarification by
hummer-ga
on
08 Mar 2005 12:58 PST
Hi sisi730,
Cooked!?!? 8-)
"Known locally as 'Gongmi', Emperor's Green Rice is lightly scented and
has a delightful nutty texture..."
Yes, I saw that too, but I just couldn't match up their description
with Green Rice or Gong mi. Looking at it, it isn't dark either. Is
that the brand you are using? It may be yellow rice or some kind of
rice that has been coloured with spinach or algae.
At any rate, I won't be able to work on this any more today as I have
alot on my plate. I'll post what I found for you this morning in case
it helps (before I knew about *cooked*!). I'll leave the question open
in case another researcher wants to pick it up and check back later
when I'm free to see if it's been answered yet.
>>> ARAME (Eisenia bicyclis)
per 100 gram servings 100 grams = 3.5 ounces
Calories 267
Fat 1.3 gms
Carb 51.8 gms
Protein 12.0 gms
Fiber 7.0 gms
Calcium 830.0 mgs
Ash -
Potassium 3,760.0 mgs
Magnesium -
Phosphorus -
Iron 12.0 mgs
Sodium 2900.0 mgs
Iodine 98-564.0 mgs
Manganese 0
Fluoride 0
Zinc 0
Vit A 50.0 mgs
Vit B1 (Riboflavin) .02 mgs
Vit B2 (Niacin) .02 mgs
Vit B3 (Niacin) 2.60 mgs
Vit B6 (Pyridoxine) 0
Vit B12 -
Vit C 0
http://www.loveseaweed.com/nutritionalanalysis.pdf
>>> CARMAGUE RED RICE (FRANCE)
"Oryza sativa japonica , variety "length" origin: The Camargue, France
http://translate.google.com/translate?hl=en&sl=fr&u=http://www.vet-lyon.fr/ens/nut/webBromato/collecti/TP/imgspgr/TPricalj.html&prev=/search%3Fq%3DCamargue%2BOryza%2Bsativa%26num%3D100%26hl%3Den%26lr%3D%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official
Rice, red (Oryza sativa):
69 Whole grain, hulled
Calories 354
Moisture 13.2 %
Protein 7.4 g
Fat 1.6 g
Carbohydrate,total 76.6 g
Fiber 0.6 g
Ash 1.2 g
Calcium 18.0 mg
Phosphorus 194.0 mg
Iron 1.2 mg
Sodium 2.0 mg
Potassium 195.0 mg
Retional 0
B-carotene Equivalent 0
Thiamine .30 mgs
Riboflavin .10 mgs
Niacin 4.2 mgs
Ascorbicacid 0
http://www.fao.org/docrep/003/X6878E/X6878E02.htm
Regards,
hummer
|
Clarification of Question by
sisi730-ga
on
08 Mar 2005 23:48 PST
Hi there - thanks for the info - forget the green rice - but I need to
know the food values of carmague rice and nanjing rice boiled please -
if it's difficult I will pay more. Am in the process of setting up a
nutritious food product and that is why the vitamins are so important.
Thanks so much again - frustrated Sisi730!
|
Request for Question Clarification by
hummer-ga
on
09 Mar 2005 07:28 PST
Hi sisi730,
I'm sorry, I'm just not making any headway. Here are some rice links
that you may find interesting but they do not answer your question
(unless you can use the composition of brown rice). Perhaps another
researcher will have more luck. Is there a phone number on the
packages of rice? If so, you could try calling the company.
I've included a link to cooked French Beans at least.
Sorry I don't have better news,
hummer
Beans:
http://www.nutritionanalyser.com/food_composition/?group=Legumes%20and%20Legume%20Products
French Beans, cooked:
http://www.nutritionanalyser.com/food_composition/?fid=16323
Brown, wild, & white rice, raw & cooked:
http://www.nutritionanalyser.com/food_composition/?group=Cereal%20Grains%20and%20Pasta
Brown, wild & white rice, raw & cooked - comprehensive
http://www.nal.usda.gov/fnic/foodcomp/Data/SR14/reports/sr14fg20.pdf
Parboiled Rice
Slightly yellowish or beige in color, this type of rice cooks more
slowly than white rice, yet many prefer its fluffy, separated texture
once cooked. It is produced by soaking, boiling or pressure steaming,
then drying before it is milled, gelatinizing the starch in the grain
and infusing some of the bran's nutrients into the kernel."
http://www.wholefoods.com/recipes/tips_riceprimer.html
"Par boiling toughens the grain and prevents loss of nutrients. The
vitamins and minerals are forced through the bran layer into the
kernels. In general there is a practice to wash rice thoroughly before
cooking. Washing removes minerals and vitamins. Par boiled rice
retains the essential nutrients better than raw rice when washed. Rice
has low protein content compared with other cereals. The mineral
contents of rice are also low. Small amount of iron and fat is also
present and contains vitamins E and B. All the nutrients mentioned
above go to make up its quality."
http://64.233.167.104/search?q=cache:sDOIK7ScqZIJ:www.tnau.ac.in/notesbscag/notestry/PBG101-Fundamantals%2520Crop%2520Botany.doc+raw+cooked+composition+rice+Indica&hl=en
|
Clarification of Question by
sisi730-ga
on
09 Mar 2005 14:01 PST
Hi Hummer it really seems so difficult - thankyou anyway - yes I have
already tried calling the number of the manufacturers and they don't
know the nutrients.I'm going to the British Library tomorrow - to try
and solve the problem....
As for 'french beans' I think you'll find they are not flageolet beans
- thanks anyway Sisi730
|
