Common food
Photo: Wikipedia
Congee is a silky, savory rice porridge where grains have been slow-simmered until they completely break down into a thick, comforting, and easily digestible gruel. Its mild, starchy flavor acts as a blank canvas, allowing the texture to range from a smooth, creamy soup to a thicker, heartier gruel. Nutritionally, it is a low-calorie, low-fat staple that provides gentle, easily absorbed carbohydrates for quick energy.
People love congee for its profound comfort and versatility; it's a warm, familiar hug in a bowl that can be customized with countless savory or sweet toppings. Its cultural significance as a healing food and a communal breakfast staple makes it a deeply nostalgic dish for many across Asia.
On its own, plain congee is very low in protein and fiber, which can lead to rapid blood sugar spikes and leave you feeling hungry soon after. To counteract this, always pair it with protein-rich toppings like eggs, chicken, or tofu, and add fiber with vegetables or seeds. Be mindful of sodium if using pre-made broths or salty toppings.
The Chinese word for congee, 'zhōu' (粥), is one of the oldest food terms in the language, appearing in texts from over 2,500 years ago.
| Water | 89.9 g |
| Energy | 39.0 kcal |
| Protein | 0.80 g |
| Total lipid (fat) | 0.08 g |
| Carbohydrate, by difference | 8.4 g |
| Fiber, total dietary | 0.10 g |
| Total Sugars | 0.02 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 0.36 mg |
| Magnesium, Mg | 4.0 mg |
| Phosphorus, P | 13.0 mg |
| Potassium, K | 10.0 mg |
| Sodium, Na | 234 mg |
| Zinc, Zn | 0.15 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.44 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 17.0 ug |
| Folic acid | 16.0 ug |
| Folate, food | 1.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 0.60 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 0.02 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.03 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.03 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.02 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Is congee just rice porridge?
Yes, congee is a specific type of rice porridge where the rice is cooked with a much higher water-to-grain ratio (often 8:1 or more) until the grains completely disintegrate into a smooth, thick, and creamy consistency.
Can I make congee with other grains?
While traditional congee is made with white rice, you can use other grains like millet, quinoa, or broken oats to create similar comforting porridges, though the texture and flavor will differ.
Why is congee considered a 'healing' food?
Its extremely soft, pre-digested texture requires minimal energy to digest, making it ideal for those with upset stomachs, recovering from illness, or needing gentle nutrition. It's also hydrating and easily customizable with nourishing ingredients.