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Nutrition - Facts for Rice, white, long-grain, regular, cooked
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Rice, white, long-grain, regular, cooked.
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Rice, white, long-grain, regular, cooked

Calories 130 Calories from Fat 2
(2%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 1mg 0.00%
Potassium 35mg 0.04%
Total Carbohydrate 28g 28%
Protein 3g 3%


NutrientQuantityUnits
Alanine 0.16 g
Alcohol, ethyl 0.00 g
Arginine 0.22 g
Ash 0.41 g
Aspartic acid 0.25 g
Betaine 0.30 mg
Caffeine 0.00 mg
Calcium, Ca 10.00 mg
Carbohydrate, by difference 28.17 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Catechin(+)- 0.00 mg
Cholesterol 0.00 mg
Choline, total 2.10 mg
Copper, Cu 0.07 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.06 g
Energy 130.00 kcal
Energy 544.00 kJ
Epicatechin 3-gallate(-)- 0.00 mg
Epicatechin(-)- 0.00 mg
Epigallocatechin 3-gallate(-)- 0.00 mg
Epigallocatechin(-)- 0.00 mg
Fatty acids, total monounsaturated 0.09 g
Fatty acids, total polyunsaturated 0.08 g
Fatty acids, total saturated 0.08 g
Fiber, total dietary 0.40 g
Fluoride, F 41.10 mcg
Folate, DFE 97.00 mcg_DFE
Folate, food 3.00 mcg
Folate, total 58.00 mcg
Folic acid 55.00 mcg
Gallocatechin(+)- 0.00 mg
Glutamic acid 0.52 g
Glycine 0.12 g
Histidine 0.06 g
Iron, Fe 1.20 mg
Isoleucine 0.12 g
Leucine 0.22 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 0.10 g
Magnesium, Mg 12.00 mg
Manganese, Mn 0.47 mg
Methionine 0.06 g
Niacin 1.48 mg
Pantothenic acid 0.39 mg
Phenylalanine 0.14 g
Phosphorus, P 43.00 mg
Potassium, K 35.00 mg
Proline 0.13 g
Protein 2.69 g
Retinol 0.00 mcg
Riboflavin 0.01 mg
Selenium, Se 7.50 mcg
Serine 0.14 g
Sodium, Na 1.00 mg
Sugars, total 0.05 g
Theobromine 0.00 mg
Thiamin 0.16 mg
Threonine 0.10 g
Total lipid (fat) 0.28 g
Tryptophan 0.03 g
Tyrosine 0.09 g
Valine 0.16 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.09 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.04 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.00 mcg
Water 68.44 g
Zinc, Zn 0.49 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. S.L. Booth, J.A. Sadowski, J.A. T. Pennington. "Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study". 1995 Journal of Agricultural and Food Chemistry 43 6 Pg. 1574 - 1579
  3. G. Ferland, D. MacDonald, J.A. Sadowski. "Development of a diet low in vitamin K (phylloquinone)". 1992 J. American Dietetic Assoc 92 5 Pg. 593 - 597
  4. Donald Taves. "Dietary Intake of Fluoride Ashed (total fluoride) v. Unashed (inorganic fluoride) Analysis of Individual Foods". 1983 British Journal of Nutrition 49 Pg. 295 - 301
  5. J.D.B. Featherstone, Carol Shields. "A Study of Fluoride Intake in New York State Residents". New York State Fluoride Analysis Contract - report date 12/1/1988
  6. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  7. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 6m". 2002 Beltsville MD
  8. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 2b". 1999 Beltsville MD

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