Ricebrown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce
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Nutrition Facts
Serving size1 typical portion (168 g)
Amount per serving
Calories
% Daily Value*
Total Fat 4.3 g6%
Saturated Fat 0.74 g4%
Trans Fat —
Cholesterol 0 mg0%
Sodium 284 mg12%
Total Carbohydrate 34 g12%
Dietary Fiber 2.9 g10%
Total Sugars 1.3 g
Protein 3.9 g
Vitamin D 0 mcg0%
Calcium 18 mg1%
Iron 0.92 mg5%
Potassium 202 mg4%
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. “—” = no data.
All nutrients
Per 1 typical portion (168 g).
| Nutrient | Amount | % DV | Per 100 g | |
|---|---|---|---|---|
| Calories & macronutrients | ||||
| Calories | 192 kcal | 114 kcal | ||
| Protein | 3.9 g | 8% | 2.4 g | |
| Carbohydrate | 34 g | 12% | 20 g | |
| Fiber | 2.9 g | 10% | 1.7 g | |
| Total sugars | 1.3 g | 0.76 g | ||
| Total fat | 4.3 g | 6% | 2.6 g | |
| Saturated fat | 0.74 g | 4% | 0.44 g | |
| Monounsaturated fat | 1.7 g | 1 g | ||
| Polyunsaturated fat | 1.6 g | 0.98 g | ||
| Trans fat | — | — | — | |
| Cholesterol | 0 mg | 0% | 0 mg | |
| Vitamins | ||||
| Vitamin A (RAE) | 99 mcg | 11% | 59 mcg | |
| Vitamin C | 11 mg | 13% | 6.8 mg | |
| Vitamin D | 0 mcg | 0% | 0 mcg | |
| Vitamin E | 1 mg | 7% | 0.6 mg | |
| Vitamin K | 17 mcg | 14% | 10 mcg | |
| Thiamin (B1) | 0.34 mg | 28% | 0.2 mg | |
| Riboflavin (B2) | 0.11 mg | 9% | 0.07 mg | |
| Niacin (B3) | 3.5 mg | 22% | 2.1 mg | |
| Vitamin B6 | 0.21 mg | 12% | 0.13 mg | |
| Folate (DFE) | 20 mcg | 5% | 12 mcg | |
| Vitamin B12 | 0 mcg | 0% | 0 mcg | |
| Pantothenic acid (B5) | — | — | — | |
| Choline | 16 mg | 3% | 9.4 mg | |
| Minerals | ||||
| Calcium | 18 mg | 1% | 11 mg | |
| Iron | 0.92 mg | 5% | 0.55 mg | |
| Magnesium | 54 mg | 13% | 32 mg | |
| Phosphorus | 143 mg | 11% | 85 mg | |
| Potassium | 202 mg | 4% | 120 mg | |
| Sodium | 284 mg | 12% | 169 mg | |
| Zinc | 0.97 mg | 9% | 0.58 mg | |
| Copper | 0.15 mg | 17% | 0.09 mg | |
| Manganese | — | — | — | |
| Selenium | 7.6 mcg | 14% | 4.5 mcg | |
| Other | ||||
| Omega-3 ALA | 0.15 g | 9% | 0.09 g | |
| Omega-3 EPA | 0 g | 0 g | ||
| Omega-3 DHA | 0 g | 0 g | ||
| Water | 124 g | 74 g | ||
| Alcohol | 0 g | 0 g | ||
| Caffeine | 0 mg | 0 mg | ||
% DV = share of the FDA Daily Value for adults (a 2,000-calorie reference diet; adequate intake where no Daily Value exists). “—” means USDA has no measurement for this nutrient, which is not the same as zero.
Contaminants
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Other forms of rice
- Ricebrown, with dark green vegetables and tomatoes and/or tomato-based sauce193 kcal per 1 typical portionRich in Thiamin
- Ricewhite, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce148 kcal per 1 typical portionRich in Folate
- Ricewhite, with dark green vegetables and tomatoes and/or tomato-based sauce148 kcal per 1 typical portionRich in Folate
- Ricebrown, with carrots and tomatoes and/or tomato-based sauce191 kcal per 1 typical portionRich in Thiamin
- Ricebrown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added160 kcal per 1 typical portionRich in Thiamin
- Ricebrown, with carrots and dark green vegetables170 kcal per 1 typical portionRich in Niacin
- Ricebrown, with tomatoes and/or tomato based sauce191 kcal per 1 typical portionRich in Thiamin
- Ricebrown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, no added fat165 kcal per 1 typical portionRich in Thiamin
Nutritionally similar foods
- Dukboki or TteokbokkiKorean245 kcal per 1 typical portionRich in Vitamin E
- Flavored ricebrown and wild173 kcal per 1 typical portionRich in Copper
- Biryani with chicken 204 kcal per 1 cupRich in Protein
- Biryani with vegetables 187 kcal per 1 cupRich in Folate
- Spanish rice 209 kcal per 1 typical portionRich in Thiamin
- Flavored rice and pasta mixture 217 kcal per 1 cup, beef flavorRich in Selenium
Where this data comes from
Foods and mixed dishes as eaten in the US, used for national dietary surveys.
- Dataset
- USDA FoodData Central, Food and Nutrient Database for Dietary Studies (FNDDS)
- Published
- October 28, 2022
- Release used
- FoodData Central Survey Foods (FNDDS 2021-2023) 2024-10-31
Values are per 100 g of edible portion, scaled to the serving you choose. USDA data is public domain. For general information, not medical advice.