BLS 4.0 · C351000

Brown rice raw

All nutrient values refer to 100 g.

Energy (kilocalorie)
360 kcal
Energy (kilojoule)
1,523 kJ
Protein (Nx6.25)
8.384 g
Fat
2.7 g
Carbohydrate, available
73.43 g
Fibre, dietary, total
4 g
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Complete nutrient values

138 of 138 nutrients · per 100 g

All nutrient values refer to 100 g.
NutrientValueOriginal valueData sourceReferenceBLS calculation
Energy (kilojoule)1,523 kJ/100 g15231—ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated
Energy (kilocalorie)360 kcal/100 g3601—ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated
Water13.1 g/100 g13.121
Protein (Nx6.25)8.384 g/100 g8.38422PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated
Fat2.7 g/100 g2.733
Carbohydrate, available73.43 g/100 g73.431—CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated
Fibre, dietary, total4 g/100 g44—FIBT[g]=FIBHMW[g]+FIBLMW[g] OR FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated
Alcohol (Ethanol)0 g/100 g05—
Organic acids, total0 g/100 g01—OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated
Ash1.2 g/100 g1.221
Vitamin A, retinol equivalents (RE)0 µg/100 g01—VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Vitamin A, retinol activity equivalents (RAE)0 µg/100 g01—VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated
Retinol0 µg/100 g05—
Beta-carotene— µg/100 g-——
Carotenoids, excluding beta-carotene— µg/100 g-——
Vitamin D0 µg/100 g01—VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated
Vitamin D3 (cholecalciferol)0 µg/100 g05—
Vitamin D2 (ergocalciferol)0 µg/100 g05—
Vitamin E (alpha-tocopherol)0.576 mg/100 g0.57664VITE[mg] = TOCPHA[mg]
Alpha-tocopherol0.576 mg/100 g0.57665
Beta-tocopherol0.044 mg/100 g0.04466
Gamma-tocopherol0.387 mg/100 g0.38766
Delta-tocopherol0.042 mg/100 g0.04265
Alpha-tocotrienol0.321 mg/100 g0.32166
Vitamin K0.2 µg/100 g0.21—VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated
Vitamin K1 (phylloquinone)0.2 µg/100 g0.267
Vitamin K2 (menaquinone)— µg/100 g<LOD38
Vitamin B1 (thiamine)0.452 mg/100 g0.45239
Vitamin B2 (riboflavin)0.091 mg/100 g0.09121
Niacin equivalents6.7 mg/100 g6.71—NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated
Niacin5.2 mg/100 g5.221
Pantothenic acid1.7 mg/100 g1.721
Vitamin B6275 µg/100 g27521
Biotin12 µg/100 g1221
Folate equivalent20.2 µg/100 g20.21—FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated
Folate20.2 µg/100 g20.2310
Folic acid, synthetic0 µg/100 g05—
Vitamin B12 (cobalamin)0 µg/100 g05—
Vitamin C— mg/100 g<LOD or <LOQ21
Salt (sodium chloride)0.009765 g/100 g0.0097651—NACL[g] = NA[g]*2.5immer berechnet / always calculated
Sodium3.906 mg/100 g3.906311
Chloride— mg/100 g-——
Potassium343.164 mg/100 g343.164311
Calcium13.8 mg/100 g13.8612
Magnesium114.3 mg/100 g114.3612
Phosphorus282 mg/100 g28221
Sulphur— mg/100 g-——
Iron1.522 mg/100 g1.522612
Zinc2.4 mg/100 g2.4613
Iodide2.2 µg/100 g2.221
Copper264 µg/100 g264614
Manganese2,470 µg/100 g2470615
Fluoride40 µg/100 g4021
Chromium9.07 µg/100 g9.07316
Molybdenum40.8 µg/100 g40.8316
Acetic acid0 g/100 g05—
Citric acid0 g/100 g05—
Lactic acid0 g/100 g05—
Malic acid0 g/100 g05—
Tartaric acid0 g/100 g05—
Polyols, total0 g/100 g01—POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated
Mannitol0 g/100 g05—
Sorbitol0 g/100 g05—
Xylitol— g/100 g-——
Monosaccharides, total0.13 g/100 g0.131—MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated
Glucose0.11 g/100 g0.117—
Fructose0.02 g/100 g0.027—
Galactose— g/100 g-——
Disaccharides, total0.6 g/100 g0.61—DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated
Sucrose0.6 g/100 g0.621
Maltose0 g/100 g07—
Lactose0 g/100 g05—
Sugars (mono- and disaccharides), total0.73 g/100 g0.731—SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated
Oligosaccharides, available— g/100 g-——
Starch (starch, glycogen, dextrins)72.7 g/100 g72.721
Fibre, low molecular weight— g/100 g-——
Fibre, high molecular weight4 g/100 g44—FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated
Fibre, water-insoluble1.1 g/100 g1.14—
Fibre, water-soluble2.9 g/100 g2.94—
Fibre, high molecular weight, water-soluble— g/100 g-——
Fibre, high molecular weight, water-insoluble— g/100 g-——
Fatty acids, saturated, total0.4751 g/100 g0.47511—FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated
Fatty acid C4:0 (butyric acid)— g/100 g-——
Fatty acid C6:0 (caproic acid)— g/100 g-——
Fatty acid C8:0 (caprylic acid)— g/100 g-——
Fatty acid C10:0 (capric acid)— g/100 g-——
Fatty acid C12:0 (lauric acid)— g/100 g-——
Fatty acid C14:0 (myristic acid)— g/100 g-——
Fatty acid C15:0 (pentadecylic acid)— g/100 g-——
Fatty acid C16:0 (palmitic acid)0.3799 g/100 g0.3799317
Fatty acid C17:0 (margaric acid)— g/100 g-——
Fatty acid C18:0 (stearic acid)0.04881 g/100 g0.04881317
Fatty acid C20:0 (arachidic acid)0.0183 g/100 g0.0183317
Fatty acid C22:0 (behenic acid)0.00857 g/100 g0.00857317
Fatty acid C24:0 (lignoceric acid)0.0195 g/100 g0.0195317
Fatty acids, monounsaturated, total1.041 g/100 g1.0411—FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated
Fatty acid C14:1 n-5 cis (myristoleic acid)— g/100 g-——
Fatty acid C16:1 n-7 cis (palmitoleic acid)— g/100 g-——
Fatty acid C18:1 n-7 cis (vaccenic acid)0.0251 g/100 g0.0251317
Fatty acid C18:1 n-9 cis (oleic acid)1.003 g/100 g1.003317
Fatty acid C20:1 n-9 cis (gondoic acid)0.013 g/100 g0.013317
Fatty acid C22:1 n-9 cis (erucic acid)— g/100 g-——
Fatty acids, polyunsaturated, total0.944 g/100 g0.9441—FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acids, polyunsaturated, n-3 (omega-3), total0.04235 g/100 g0.042351—FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated
Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid)0.04235 g/100 g0.04235317
Fatty acid C18:4 n-3 all-cis (stearidonic acid)— g/100 g-——
Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid)0 g/100 g05—
Fatty acid C22:5 n-3 all-cis (docosapentanoic acid)— g/100 g-——
Fatty acid C22:6 n-3 all-cis (docosahexanoic acid)0 g/100 g05—
Fatty acids, polyunsaturated, n-6 (omega-6), total0.902 g/100 g0.9021—FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated
Fatty acid C18:2 n-6 cis,cis (linoleic acid)0.902 g/100 g0.902317
Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid)— g/100 g-——
Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid)— g/100 g-——
Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid)— g/100 g-——
Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid)— g/100 g-——
Fatty acid C20:4 n-6 all-cis (arachidonic acid)— g/100 g-——
Fatty acids, others0.024 g/100 g0.024317
Cholesterol0 mg/100 g05—
Amino acids, essential, total3.03 g/100 g3.031—AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated
Alanine0.55 g/100 g0.5521
Arginine0.6 g/100 g0.621
Aspartic acid, including asparagine0.84 g/100 g0.8421
Cysteine0.1 g/100 g0.121
Glutamic acid, including glutamine1.64 g/100 g1.6421
Glycine0.46 g/100 g0.4621
Histidine0.19 g/100 g0.1921
Isoleucine0.34 g/100 g0.3421
Leucine0.69 g/100 g0.6921
Lysine0.3 g/100 g0.321
Methionine0.17 g/100 g0.1721
Phenylalanine0.42 g/100 g0.4221
Proline0.39 g/100 g0.3921
Serine0.47 g/100 g0.4721
Threonine0.33 g/100 g0.3321
Tryptophan0.09 g/100 g0.0921
Tyrosine0.32 g/100 g0.3221
Valine0.5 g/100 g0.521
Nitrogen, total1.341 g/100 g1.34122
Data source · Reference

Data source

  1. Formelberechnung
  2. Nährstoffdatenbank
  3. Literatur
  4. Analyse
  5. Logische Null
  6. Aggregation
  7. Übernommener Wert

Reference

  1. Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  2. Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
  3. Przybylski R, Klensporf-Pawlik D, Anwar F, Rudzinska M; Lipid components of North American wild rice (Zizania palustris); Journal of the American Oil Chemists' Society; 2009
  4. Converted value from: Shammugasamy B, Ramakrishnan Y, Ghazali HM, Muhammad K; Tocopherol and tocotrienol contents of different varieties of rice in Malaysia; J. Sci. Food Agric.; 2014#Converted value from: Huang SH, Ng LT; Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan; J. Agric. Food Chem.; 2011
  5. Shammugasamy B, Ramakrishnan Y, Ghazali HM, Muhammad K; Tocopherol and tocotrienol contents of different varieties of rice in Malaysia; J. Sci. Food Agric.; 2014#Huang SH, Ng LT; Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan; J. Agric. Food Chem.; 2011
  6. Huang SH, Ng LT; Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan; J. Agric. Food Chem.; 2011#Shammugasamy B, Ramakrishnan Y, Ghazali HM, Muhammad K; Tocopherol and tocotrienol contents of different varieties of rice in Malaysia; J. Sci. Food Agric.; 2014
  7. Bolton-Smith C;Price RJG;Fenton ST;Harrington DJ;Shearer MJ; Compilation of a provisional UK database for the phylloquinone (vitamin K1) content of foods; British Journal of Nutrition; 2000; 4#Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
  8. Kamao M., Suhara Y., Tsugawa N. et al.; Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women; J Nutr Sci Vitaminol; 2007; 53
  9. Converted value from: Ohta H, Maeda M, Nogata Y, Yoza K, Takeda Y, Osajima Y; A simple determination of thiamine in rice (oryza sativa L.) by high-performance liquid chromatography with post-column derivatization; Journal of liquid Chromatography; 1993; 16
  10. Rychlik,M.; Revised folate content of foods determined by stable isotope dilution assays; Journal of Food Composition and Analysis; 2004; 17
  11. Jiang SL, Wu JG, Thang NB, Feng Y, Yang XE, Shi CH; Genotypic variation of mineral elements contents in rice (Oryza sativa L.); Eur. Food Res. Technol.; 2008; 228
  12. Converted value from: Nookabkaew, S., et al.; Evaluation of trace elements in selected foods and dietary intake by young children in Thailand.; Food Additives & Contaminants Part B-Surveillance; 2013; 6; 1#Jiang SL, Wu JG, Thang NB, Feng Y, Yang XE, Shi CH; Genotypic variation of mineral elements contents in rice (Oryza sativa L.); Eur. Food Res. Technol.; 2008; 228
  13. Converted value from: BVL / BfR; Lebensmittel-Monitoring; 2000#Jiang SL, Wu JG, Thang NB, Feng Y, Yang XE, Shi CH; Genotypic variation of mineral elements contents in rice (Oryza sativa L.); Eur. Food Res. Technol.; 2008; 228#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: Nookabkaew, S., et al. ; Evaluation of trace elements in selected foods and dietary intake by young children in Thailand.; Food Additives & Contaminants Part B-Surveillance; 2013; 6; 1
  14. Converted value from: Nookabkaew, S., et al.; Evaluation of trace elements in selected foods and dietary intake by young children in Thailand.; Food Additives & Contaminants Part B-Surveillance; 2013; 6; 1#Converted value from: BVL; Lebensmittel Monitoring 2014; 2014
  15. Converted value from: BVL; Lebensmittel Monitoring 2014; 2014#Converted value from: Nookabkaew, S., et al. ; Evaluation of trace elements in selected foods and dietary intake by young children in Thailand.; Food Additives & Contaminants Part B-Surveillance; 2013; 6; 1#Converted value from: BVL; Lebensmittel Monitoring 2016; 2016
  16. Converted value from: Nookabkaew, S., et al.; Evaluation of trace elements in selected foods and dietary intake by young children in Thailand.; Food Additives & Contaminants Part B-Surveillance; 2013; 6; 1
  17. Converted value from: Przybylski R, Klensporf-Pawlik D, Anwar F, Rudzinska M; Lipid components of North American wild rice (Zizania palustris); Journal of the American Oil Chemists' Society; 2009

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.