Long Grain Rice Enriched With Iron

Long grain rice is a type of rice that has a longer, thinner grain than short or medium grain rice. When enriched, iron and other B vitamins (like thiamin, riboflavin, niacin, and folic acid) are added back into the rice after processing. This is done to replace nutrients lost during milling.

Enriched long grain rice is a staple grain used as a base for many meals. Manufacturers add it to foods like packaged rice mixes, frozen dinners, and soups to provide carbohydrates and added nutrients. It is a common and affordable source of energy.

Enriched rice is a significant source of iron and folic acid in the American diet. The U.S. Food and Drug Administration (FDA) considers added iron and folic acid in enriched grains to be safe and effective for public health. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated iron and folic acid, and have established acceptable daily intakes. Consuming enriched rice contributes to meeting daily nutrient recommendations.