White rice raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 351 kcal
- Energy (kilojoule)
- 1,488 kJ
- Protein (Nx6.25)
- 7.931 g
- Fat
- 0.62 g
- Carbohydrate, available
- 77.1 g
- Fibre, dietary, total
- 2.5 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 1,488 kJ/100 g | 1488 | 1 | — | 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) | 351 kcal/100 g | 351 | 1 | — | 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 |
| Water | 11.88 g/100 g | 11.88 | 2 | — | |
| Protein (Nx6.25) | 7.931 g/100 g | 7.931 | 3 | 1 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.62 g/100 g | 0.62 | 3 | 2 | |
| Carbohydrate, available | 77.1 g/100 g | 77.1 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 2.5 g/100 g | 2.5 | 2 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organic acids, total | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.44 g/100 g | 0.44 | 5 | 3 | |
| Vitamin A, retinol equivalents (RE) | 0 µg/100 g | 0 | 1 | — | 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 g | 0 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 4 | — | |
| Beta-carotene | — µg/100 g | - | — | — | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin E (alpha-tocopherol) | 0.053 mg/100 g | 0.053 | 6 | 4 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.053 mg/100 g | 0.053 | 6 | 5 | |
| Beta-tocopherol | 0.006 mg/100 g | 0.006 | 6 | 5 | |
| Gamma-tocopherol | 0.073 mg/100 g | 0.073 | 6 | 5 | |
| Delta-tocopherol | 0.006 mg/100 g | 0.006 | 6 | 5 | |
| Alpha-tocotrienol | 0.072 mg/100 g | 0.072 | 6 | 5 | |
| Vitamin K | 0.1 µg/100 g | 0.1 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.1 µg/100 g | 0.1 | 5 | 6 | |
| Vitamin K2 (menaquinone) | — µg/100 g | <LOD | 6 | 7 | |
| Vitamin B1 (thiamine) | 0.126 mg/100 g | 0.126 | 2 | — | |
| Vitamin B2 (riboflavin) | 0.005 mg/100 g | 0.005 | 2 | — | |
| Niacin equivalents | 2.8 mg/100 g | 2.8 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 1.3 mg/100 g | 1.3 | 3 | 2 | |
| Pantothenic acid | 0.63 mg/100 g | 0.63 | 3 | 2 | |
| Vitamin B6 | 48 µg/100 g | 48 | 2 | — | |
| Biotin | 3 µg/100 g | 3 | 3 | 2 | |
| Folate equivalent | 11.3 µg/100 g | 11.3 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 11.3 µg/100 g | 11.3 | 3 | 2 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | — mg/100 g | <LOD or <LOQ | 3 | 2 | |
| Salt (sodium chloride) | 0.03942 g/100 g | 0.03942 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 15.77 mg/100 g | 15.77 | 2 | — | |
| Chloride | — mg/100 g | - | — | — | |
| Potassium | 106.62 mg/100 g | 106.62 | 2 | — | |
| Calcium | 5 mg/100 g | 5 | 5 | 8 | |
| Magnesium | 40.48 mg/100 g | 40.48 | 2 | — | |
| Phosphorus | 113.52 mg/100 g | 113.52 | 2 | — | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.29149 mg/100 g | 0.29149 | 2 | — | |
| Zinc | 3.03311 mg/100 g | 3.03311 | 2 | — | |
| Iodide | 6.19 µg/100 g | 6.19 | 2 | — | |
| Copper | 251.23 µg/100 g | 251.23 | 2 | — | |
| Manganese | 701.93 µg/100 g | 701.93 | 2 | — | |
| Fluoride | 50 µg/100 g | 50 | 3 | 2 | |
| Chromium | 4 µg/100 g | 4 | 5 | 9 | |
| Molybdenum | 30 µg/100 g | 30 | 5 | 10 | |
| Acetic acid | 0 g/100 g | 0 | 4 | — | |
| Citric acid | 0 g/100 g | 0 | 4 | — | |
| Lactic acid | 0 g/100 g | 0 | 4 | — | |
| Malic acid | 0 g/100 g | 0 | 4 | — | |
| Tartaric acid | 0 g/100 g | 0 | 4 | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 4 | — | |
| Sorbitol | 0 g/100 g | 0 | 4 | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 0.13 g/100 g | 0.13 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.11 g/100 g | 0.11 | 7 | — | |
| Fructose | 0.02 g/100 g | 0.02 | 7 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.15 g/100 g | 0.15 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.15 g/100 g | 0.15 | 3 | 2 | |
| Maltose | — g/100 g | <LOD or <LOQ | 3 | 11 | |
| Lactose | 0 g/100 g | 0 | 4 | — | |
| Sugars (mono- and disaccharides), total | 0.28 g/100 g | 0.28 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 76.8 g/100 g | 76.8 | 6 | 12 | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 2.5 g/100 g | 2.5 | 2 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0.9 g/100 g | 0.9 | 2 | — | |
| Fibre, water-soluble | 1.6 g/100 g | 1.6 | 2 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.13 g/100 g | 0.13 | 1 | — | 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) | 0.118 g/100 g | 0.118 | 3 | 2 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.012 g/100 g | 0.012 | 3 | 2 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 0.225 g/100 g | 0.225 | 1 | — | 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) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.225 g/100 g | 0.225 | 3 | 2 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.232 g/100 g | 0.232 | 1 | — | 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), total | 0.012 g/100 g | 0.012 | 1 | — | 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) | 0.012 g/100 g | 0.012 | 3 | 2 | |
| 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 g | 0 | 4 | — | |
| 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 g | 0 | 4 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.22 g/100 g | 0.22 | 1 | — | 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) | 0.22 g/100 g | 0.22 | 3 | 2 | |
| 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, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 4 | — | |
| Amino acids, essential, total | 2.88 g/100 g | 2.88 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.5 g/100 g | 0.5 | 3 | 2 | |
| Arginine | 0.57 g/100 g | 0.57 | 3 | 2 | |
| Aspartic acid, including asparagine | 0.78 g/100 g | 0.78 | 3 | 2 | |
| Cysteine | 0.11 g/100 g | 0.11 | 3 | 2 | |
| Glutamic acid, including glutamine | 1.58 g/100 g | 1.58 | 3 | 2 | |
| Glycine | 0.41 g/100 g | 0.41 | 3 | 2 | |
| Histidine | 0.17 g/100 g | 0.17 | 3 | 2 | |
| Isoleucine | 0.34 g/100 g | 0.34 | 3 | 2 | |
| Leucine | 0.66 g/100 g | 0.66 | 3 | 2 | |
| Lysine | 0.29 g/100 g | 0.29 | 3 | 2 | |
| Methionine | 0.17 g/100 g | 0.17 | 3 | 2 | |
| Phenylalanine | 0.39 g/100 g | 0.39 | 3 | 2 | |
| Proline | 0.42 g/100 g | 0.42 | 3 | 2 | |
| Serine | 0.41 g/100 g | 0.41 | 3 | 2 | |
| Threonine | 0.28 g/100 g | 0.28 | 3 | 2 | |
| Tryptophan | 0.09 g/100 g | 0.09 | 3 | 2 | |
| Tyrosine | 0.26 g/100 g | 0.26 | 3 | 2 | |
| Valine | 0.49 g/100 g | 0.49 | 3 | 2 | |
| Nitrogen, total | 1.44 g/100 g | 1.44 | 2 | — |
Data source · Reference
Data source
- Formelberechnung
- Analyse
- Nährstoffdatenbank
- Logische Null
- Aggregation
- Literatur
- Übernommener Wert
Reference
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Nascimento, A. C., C. Mota, I. Coelho, S. Gueirao, M. Santos, A. S. Matos, A. Gimenez, M. Lobo, N. Samman and I. Castanheira; Characterisation of nutrient profile of quinoa (Chenopodium quinoa); amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements.; Food Chemistry; 2014; 148
- 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
- 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
- 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#Koivu T., Piironen V., Mattila P.; Phylloquinone (Vitamin K1) in Cereal Products; Cereal Chem.; 1998; 75; 1
- 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
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#Converted value from: Nascimento, A. C., C. Mota, I. Coelho, S. Gueirao, M. Santos, A. S. Matos, A. Gimenez, M. Lobo, N. Samman and I. Castanheira; Characterisation of nutrient profile of quinoa (Chenopodium quinoa); amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements.; Food Chemistry; 2014; 148#Motta C., Nascimento A.C., Santos M., Delgado I., Coelho I., Rego A., Matos A.S., Torres D. und Castanheira I.; The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum); Journal of Food Composition and Analysis; 2016; 49#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#Batista, B. L., Nacano, L. R., Freitas, R. de, Oliveira-Souza, V. C. de, Barbosa, F.; Determination of essential (Ca, fe, I, K, Mo) and toxic elements (Hg, Pb) in Brazilian rice grains and estimation of reference daily intake; Food and Nutrition Sciences; 2012; 3#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: 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#Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980
- Koivistoinen P; Mineral element composition of Finnish foods. N, K, Ca, Mg, P, S, Fe, Cu, Mn, Zn, Mo, Co, Ni, Cr, F, Se, Si, Rb, Al, B, Br, Hg, As, Cd, Pb and Ash; Almqvist & Wiksell; 1980#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
- McCance and Widdowson`s; The Composition of Foods, Seventh Summary Edition; 2015
- Nascimento, A. C., C. Mota, I. Coelho, S. Gueirao, M. Santos, A. S. Matos, A. Gimenez, M. Lobo, N. Samman and I. Castanheira; Characterisation of nutrient profile of quinoa (Chenopodium quinoa); amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements.; Food Chemistry; 2014; 148
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.