Rice, parboiled, raw - Nutrition data & facts, nutritional informationHome » Grains, cereals and cereal products » Grain

Rice, parboiled, raw

Oryza sativa L.

	Energy Distribution % of total food energy
	Protein, total	8.6 %
	Fat, total	3 %
	Carbohydrate, total	88.4 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1526	kJ
Protein, total	7.8	g
total-N	1.3	g
Fat, total	1.2	g
saturated fatty acids	0.3	g
monounsaturated fatty acids	0.3	g
polyunsaturated fatty acids	0.4	g
Carbohydrate, total	79.8	g
carbohydrate, available	78.9	g
added sugar	0	g
dietary fibre	0.9	g
Alcohol	0	g
Ash	0.7	g
Moisture	10.9	g

Vitamins
Vitamin A	0	RE
retinol	0	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	0.05	aTE
alpha-tocopherol	0.05	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.61	mg
Vitamin B2, riboflavin	0.035	mg
Niacin equivalents	1.83	NE
niacin	5	mg
tryptophan	1.83	mg
Vitamin B6	0.402	mg
Pantothenic Acid	0.9	mg
Biotin	3	μg
Folates	18	μg
Vitamin B12	0	μg
Vitamin C	0	mg

Minerals
Sodium, Na	1.8	mg
Potassium, K	150	mg
Calcium, Ca	130	mg
Magnesium, Mg	35	mg
Phosphorus, P	171	mg
Iron, Fe	1.2	mg
Copper, Cu	0.2	mg
Zinc, Zn	1.7	mg
Iodine, I	2.2	μg
Manganese, Mn	3.9	mg
Chromium, Cr	1.2	μg
Selenium, Se	6	μg
Nickel, Ni	17.1	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	78.1	g

Lipids
C 10:0	0	g
C 12:0	0	g
C 14:0	0.009	g
C 16:0	0.236	g
C 18:0	0.025	g
C 20:0	0.004	g
C 16:1	0.001	g
C 18:1, n-9	0.292	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.406	g
C 18:3, n-3	0.011	g

Sums lipids
Sum saturated	0.274	g
Sum monounsaturated	0.293	g
Sum polyunsaturated	0.417	g
Sum n-3 fatty acids	0.011	g
Sum n-6 fatty acids	0.406	g
Trans fatty acids	0	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	340	mg
Leucine	600	mg
Lysine	290	mg
Methionine	180	mg
Cystine	92	mg
Phenylalanine	420	mg
Tyrosine	220	mg
Threonine	260	mg
Tryptophan	110	mg
Valine	510	mg
Arginine	590	mg
Histidine	170	mg
Alanine	460	mg
Aspartic acid	700	mg
Glutamic acid	1200	mg
Glycine	350	mg
Proline	350	mg
Serine	390	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0223