Rice, long-grain, boiled, salt Nutrition Label

Rice, long-grain, boiled, salt Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 109kcal (455 kj)
23%
Carbohydrates 23.45g
9%
Sugars 0.00g
Starch 23.45g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.00g
Protein 2.42g
2%
Fat 0.31g
1%
Fatty acids, total polyunsaturated 0.10g
Fatty acids, total monounsaturated cis 0.08g
Fatty acids, total saturated 0.09g
Cholesterol (gc) 0.00mg
Sterols 35.50mg
Iron 0.36mg
2%
Vitamin d 0.00ug
0%
Calcium 5.80mg
1%
Chromium 0.62ug
2%
Sodium 191.36mg
13%
Iodine 12.22ug
8%
Copper 0.10mg
0%
Salt 487.58mg
21%
Selenium 0.63ug
1%
Vitamin e alphatocopherol 0.01mg
0%
Zinc 0.59mg
7%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.00ug
0%
Thiamin (vitamin b1) 0.09mg
8%
Riboflavine (vitamin b2) 0.02mg
2%
Vitamin b6 pyridoxine (hydrochloride) 0.02mg
2%
Manganese 0.36mg
20%
Magnesium 26.87mg
9%
Potassium 68.44mg
3%
Fluoride (fluerine) 0.02mg
1%
Phosphorus 77.50mg
11%
Vitamin k 0.05ug
0%
Fibre, total 0.51g
0%
Fibre, dietary 0.30g
1%
Niacin equivalents, total 1.53mg
11%
Molybdenum 0.01mg
0%
Folate 2.70ug
1%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 52.42g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Rice, long-grain, boiled, salt Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Rice, long-grain, boiled, salt

Fat 3%
Carbohydrates 88%
Protein 9%

Protein Amino Acids Profile

The ratio of amino acids in Rice, long-grain, boiled, salt. See full profile

Tryptophan 1%
Cystine 2%
Methionine 2%
Histidine 2%
Lysine 3%
Tyrosine 3%
Threonine 4%
Isoleucine 4%
Glycine 5%
Serine 5%
Phenylalanine 5%
Alanine 6%
Valine 6%
Proline 6%
Arginine 8%
Leucine 9%
Aspartic acid 10%
Glutamic acid 18%

Component Breakdown for Rice, long-grain, boiled, salt

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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