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rice

Rice, cooked, medium-grain, brown

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Nutrition Facts
Portion Size195 g
Amount Per Portion218
Calories
% Daily Value *
Total Fat 1.6g 2 %
   Saturated Fat 0.3g 2 %
Sodium 2mg 0 %
Total Carbohydrate 46g 17 %
   Dietary Fiber 3.5g 12 %
Protein 4.5g 9 %
Vitamin D 0.00mcg 0 %
Calcium 19.50mg 2 %
Iron 1.03mg 6 %
Potassium 154mg 3 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Rice, cooked, medium-grain, brown nutrition facts and analysis per serving

Vitamins
NutrientAmount DV
Vitamin A, RAE 0.00 mcg0 %
  Retinol 0.00 mcg
Thiamin [Vitamin B1]0.199 mg17 %
Riboflavin [Vitamin B2]0.023 mg2 %
Niacin [Vitamin B3]2.594 mg16 %
Pantothenic acid [Vitamin B5]0.764 mg15 %
Vitamin B6 0.291 mg22 %
Vitamin B12 [Cobalamin]0.00 mcg0 %
Folate, DFE [Vitamin B9]7.80 mcg2 %
  Folate, food 7.80 mcg
  Folic acid 0.00 mcg
Vitamin C [Ascorbic acid]0.0 mg0 %
Vitamin D 0.00 mcg0 %

Minerals
NutrientAmount DV
Calcium, Ca 19.50 mg2 %
Copper, Cu 0.158 mg18 %
Iron, Fe 1.03 mg6 %
Magnesium, Mg 85.80 mg21 %
Manganese, Mn 2.139 mg93 %
Phosphorus, P 150.15 mg21 %
Potassium, K 154.05 mg3 %
Sodium, Na 1.95 mg0 %
Zinc, Zn 1.21 mg11 %

Proteins and Aminoacids
Rice, cooked, medium-grain, brown, amino acids
NutrientAmount DV
Protein 4.52 g9 %
  Alanine 0.263 g
  Arginine 0.341 g
  Aspartic acid 0.423 g
  Cystine 0.055 g
  Glutamic acid 0.920 g
  Glycine 0.222 g
  Histidine 0.115 g16 %
  Isoleucine 0.191 g14 %
  Leucine 0.372 g14 %
  Lysine 0.172 g8 %
  Methionine 0.101 g
  Phenylalanine 0.232 g
  Proline 0.213 g
  Serine 0.234 g
  Threonine 0.166 g16 %
  Tryptophan 0.058 g21 %
  Tyrosine 0.170 g
  Valine 0.265 g15 %
  Phenylalanine + Tyrosine 0.402 g23 %
  Methionine + Cysteine 0.101 g10 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 45.84 g17 %
  Fiber 3.5 g12 %
  Net carbs 42.34 g

Fats and Fatty Acids
Rice, cooked, medium-grain, brown, fatty acids by type
NutrientAmount DV
Fat 1.62 g2 %
  Saturated fatty acids 0.322 g2 %
    Dodecanoic acid 0.002 g
    Hexadecanoic acid 0.275 g
    Octadecanoic acid 0.029 g
    Tetradecanoic acid 0.006 g
  Monounsaturated fatty acids 0.585 g
    Hexadecenoic acid 0.006 g
    Octadecenoic acid 0.579 g
  Polyunsaturated fatty acids 0.577 g
    Octadecadienoic acid 0.552 g
    Octadecatrienoic acid 0.025 g

Sterols
NutrientAmount DV
Cholesterol 0.00 mg0 %

Other
NutrientAmount DV
Ash 0.76 g
Water 142.27 g

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Rice, cooked, medium-grain, brown contains 218 calories per 195 g serving. One serving contains 1.6 g of fat, 4.5 g of protein and 46 g of carbohydrate. The latter is g sugar and 3.5 g of dietary fiber, the rest is complex carbohydrate. Rice, cooked, medium-grain, brown contains 0.3 g of saturated fat and 0 mg of cholesterol per serving. 195 g of Rice, cooked, medium-grain, brown contains IU vitamin A, 0.0 mg of vitamin C and 0.00 mcg of vitamin D as well as 1.03 mg of iron, 19.50 mg of calcium and 154 mg of potassium. Rice, cooked, medium-grain, brown belong to 'Cereal Grains and Pasta' food category.
Food properties
SourceUSDA Standard reference
CategoryCereal Grains and Pasta
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Rice, cooked, medium-grain, brown nutrition facts and analysis. Daily values are based on 2000 calorie diet and 155 lbs body weight (change). Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website developement and operations. Data from USDA National Nutrient Database.
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