Compare Rice Nutrition
|
| Nutrients of Rice | Uncooked 100g | Cooked
1/2 cup = 98g | Uncooked 100g | Cooked
1/2 cup = 79g | Uncooked 100g | Cooked
1/2 cup = 79g | Dry Form 100g | Ready to Serve
1/2 cup = 83g |
| Water (%) | 10.4 | 71.3 | 11.6 | 54.1 | 9.7 | 55.6 | 8.4 | 59.4 |
| Food Energy (Kcal) | 370 | 108 | 365 | 103 | 374 | 97 | 380 | 97 |
| Protein (gms) | 7.9 | 2.5 | 7.1 | 2.1 | 8.1 | 2.3 | 7.8 | 1.8 |
| Fat (gms) | 2.9 | 0.9 | 0.7 | 0.2 | 1.04 | 0.3 | 0.9 | 0.4 |
| Carbohydrate: Total (gms) | 77.2 | 22.4 | 80 | 22.3 | 80.4 | 20.6 | 82.3 | 20.7 |
| Dietary Fiber (gms) | 3.5 | 1.8 | 1.3 | 0.3 | 2.2 | 0.7 | 1.9 | 0.5 |
| Ash (gms) | 1.5 | 0.5 | 0.6 | 0.3 | 0.7 | 0.2 | 0.5 | 0.2 |
| Calcium (mgs) | 23 | 10 | 28 | 8 | 55 | 15 | 22 | 7 |
| Iron (mgs) | 1.5 | 0.4 | **4.3 | **1.0 | **5.3 | **1.4 | **6.3 | **1.5 |
| Phosphorous (mgs) | 333 | 81 | 115 | 34 | 156 | 43.5 | 118 | 31 |
| Sodium (mgs) | 7 | *** | 5 | *** | 3 | *** | 10 | *** |
| Potassium (mgs) | 223 | 42 | 115 | 28 | 187 | 44 | 27 | 7.5 |
| Thiamin (mgs) | 0.4 | 0.09 | **0.58 | **0.13 | **0.7 | **0.17 | **0.93 | **0.06 |
| Riboflavin (mgs) | 0.09 | 0.02 | 0.05 | 0.01 | 0.05 | 0.02 | 0.03 | 0.01 |
| Niacin (mgs) | 5.1 | 1.5 | **4.2 | **1.17 | **5.1 | **1.8 | **7 | **1.4 |
| Folate (mgs) | 20 | 4 | **231 | **46 | **257 | **64 | **275 | **58 |
| Vitamin E (mgs) | 1.2 | 0.03 | 0.11 | 0.03 | 0.04 | 0.01 | 0.04 | 0.01 |
U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page
**Values for iron, thiamin, niacin and folate are based on the minimum levels of enrichment by the U.S. Government
***Varies with sodium ion content of water and the addition of salt in cooking