Reis poliert, roh
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 351 kcal
- Energie (Kilojoule)
- 1 488 kJ
- Protein (Nx6,25)
- 7,931 g
- Fett
- 0,62 g
- Kohlenhydrate, verfügbar
- 77,1 g
- Ballaststoffe, gesamt
- 2,5 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (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 |
| Energie (Kilokalorien) | 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 |
| Wasser | 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 |
| Fett | 0,62 g/100 g | 0.62 | 3 | 2 | |
| Kohlenhydrate, verfügbar | 77,1 g/100 g | 77.1 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 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 |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organische Säuren, gesamt | 0 g/100 g | 0 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 0,44 g/100 g | 0.44 | 5 | 3 | |
| Vitamin A, Retinol-Äquivalent (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-Aktivitäts-Äquivalent (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‑Carotin | — µg/100 g | - | — | — | |
| Carotinoide, außer Beta-Carotin | — 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 (Phyllochinon) | 0,1 µg/100 g | 0.1 | 5 | 6 | |
| Vitamin K2 (Menachinone) | — µg/100 g | <LOD | 6 | 7 | |
| Vitamin B1 (Thiamin) | 0,126 mg/100 g | 0.126 | 2 | — | |
| Vitamin B2 (Riboflavin) | 0,005 mg/100 g | 0.005 | 2 | — | |
| Niacin-Äquivalent | 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 | |
| Pantothensäure | 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 | |
| Folat-Äquivalent | 11,3 µg/100 g | 11.3 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 11,3 µg/100 g | 11.3 | 3 | 2 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | — mg/100 g | <LOD or <LOQ | 3 | 2 | |
| Salz (Natriumchlorid) | 0,03942 g/100 g | 0.03942 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 15,77 mg/100 g | 15.77 | 2 | — | |
| Chlorid | — mg/100 g | - | — | — | |
| Kalium | 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 | — | |
| Phosphor | 113,52 mg/100 g | 113.52 | 2 | — | |
| Schwefel | — mg/100 g | - | — | — | |
| Eisen | 0,29149 mg/100 g | 0.29149 | 2 | — | |
| Zink | 3,03311 mg/100 g | 3.03311 | 2 | — | |
| Iodid | 6,19 µg/100 g | 6.19 | 2 | — | |
| Kupfer | 251,23 µg/100 g | 251.23 | 2 | — | |
| Mangan | 701,93 µg/100 g | 701.93 | 2 | — | |
| Fluorid | 50 µg/100 g | 50 | 3 | 2 | |
| Chrom | 4 µg/100 g | 4 | 5 | 9 | |
| Molybdän | 30 µg/100 g | 30 | 5 | 10 | |
| Essigsäure | 0 g/100 g | 0 | 4 | — | |
| Zitronensäure | 0 g/100 g | 0 | 4 | — | |
| Milchsäure | 0 g/100 g | 0 | 4 | — | |
| Äpfelsäure | 0 g/100 g | 0 | 4 | — | |
| Weinsäure | 0 g/100 g | 0 | 4 | — | |
| Zuckeralkohole, gesamt | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0 g/100 g | 0 | 4 | — | |
| Sorbit | 0 g/100 g | 0 | 4 | — | |
| Xylit | — g/100 g | - | — | — | |
| Monosaccharide, gesamt | 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 | - | — | — | |
| Disaccharide, gesamt | 0,15 g/100 g | 0.15 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 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 | — | |
| Zucker (Mono- und Disaccharide), gesamt | 0,28 g/100 g | 0.28 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 76,8 g/100 g | 76.8 | 6 | 12 | |
| Ballaststoffe, niedermolekular | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular | 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 |
| Ballaststoffe, wasserunlöslich | 0,9 g/100 g | 0.9 | 2 | — | |
| Ballaststoffe, wasserlöslich | 1,6 g/100 g | 1.6 | 2 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | — g/100 g | - | — | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | — g/100 g | - | — | — | |
| Fettsäuren, gesättigt, gesamt | 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 |
| Fettsäure C4:0 (Buttersäure) | — g/100 g | - | — | — | |
| Fettsäure C6:0 (Capronsäure) | — g/100 g | - | — | — | |
| Fettsäure C8:0 (Caprylsäure) | — g/100 g | - | — | — | |
| Fettsäure C10:0 (Caprinsäure) | — g/100 g | - | — | — | |
| Fettsäure C12:0 (Laurinsäure) | — g/100 g | - | — | — | |
| Fettsäure C14:0 (Myristinsäure) | — g/100 g | - | — | — | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 0,118 g/100 g | 0.118 | 3 | 2 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 0,012 g/100 g | 0.012 | 3 | 2 | |
| Fettsäure C20:0 (Arachinsäure) | — g/100 g | - | — | — | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 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 |
| Fettsäure C14:1 n-5 cis (Myristoleinsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 0,225 g/100 g | 0.225 | 3 | 2 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 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 |
| Fettsäuren, mehrfach ungesättigt n-3 (Omega-3), gesamt | 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 |
| Fettsäure C18:3 n-3 all-cis (Alpha-Linolensäure) | 0,012 g/100 g | 0.012 | 3 | 2 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | 0 g/100 g | 0 | 4 | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | 0 g/100 g | 0 | 4 | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 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 |
| Fettsäure C18:2 n-6 cis, cis (Linolsäure) | 0,22 g/100 g | 0.22 | 3 | 2 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | — g/100 g | - | — | — | |
| Fettsäuren, sonstige | — g/100 g | - | — | — | |
| Cholesterin | 0 mg/100 g | 0 | 4 | — | |
| Aminosäuren, unentbehrlich, gesamt | 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 |
| Alanin | 0,5 g/100 g | 0.5 | 3 | 2 | |
| Arginin | 0,57 g/100 g | 0.57 | 3 | 2 | |
| Asparaginsäure, inklusive Asparagin | 0,78 g/100 g | 0.78 | 3 | 2 | |
| Cystein | 0,11 g/100 g | 0.11 | 3 | 2 | |
| Glutaminsäure, inklusive Glutamin | 1,58 g/100 g | 1.58 | 3 | 2 | |
| Glycin | 0,41 g/100 g | 0.41 | 3 | 2 | |
| Histidin | 0,17 g/100 g | 0.17 | 3 | 2 | |
| Isoleucin | 0,34 g/100 g | 0.34 | 3 | 2 | |
| Leucin | 0,66 g/100 g | 0.66 | 3 | 2 | |
| Lysin | 0,29 g/100 g | 0.29 | 3 | 2 | |
| Methionin | 0,17 g/100 g | 0.17 | 3 | 2 | |
| Phenylalanin | 0,39 g/100 g | 0.39 | 3 | 2 | |
| Prolin | 0,42 g/100 g | 0.42 | 3 | 2 | |
| Serin | 0,41 g/100 g | 0.41 | 3 | 2 | |
| Threonin | 0,28 g/100 g | 0.28 | 3 | 2 | |
| Tryptophan | 0,09 g/100 g | 0.09 | 3 | 2 | |
| Tyrosin | 0,26 g/100 g | 0.26 | 3 | 2 | |
| Valin | 0,49 g/100 g | 0.49 | 3 | 2 | |
| Stickstoff, gesamt | 1,44 g/100 g | 1.44 | 2 | — |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Analyse
- Nährstoffdatenbank
- Logische Null
- Aggregation
- Literatur
- Übernommener Wert
Referenz
- 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.