Rice, wild rice, cooked
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 68 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Kilojoules | 516 | kJ | 61a | Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
Kilocalories | 122 | kcal | 61b | Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
Fat | 0.4 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Saturated fatty acids | 0.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C12:0 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C14:0 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C16:0 | 0.03 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C18:0 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Transunsaturated fatty acids | 0 | g | 20 | Estimated value. |
Cis-mono unsaturated fatty acids | 0.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C16:1 sum | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C18:1 sum | 0.03 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cis-poly unsaturated fatty acids | 0.2 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
C18:2n-6 | 0.08 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C18:3n-3 | 0.06 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:3n-3 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:3n-6 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:4n-3 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:4n-6 | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C20:5n-3 (EPA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C22:5n-3 (DPA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
C22:6n-3 (DHA) | 0 | g | 460g | US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cis-poly unsaturated fatty acids, n-3 | 0.06 | g | 73f | Calculated as the sum of omega-3 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cis-poly unsaturated fatty acids, n-6 | 0.08 | g | 74f | Calculated as the sum of omega-6 fatty acids from reference 460g: US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl |
Cholesterol | 0 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Carbohydrate, glycemic | 23.7 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 22.8 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Mono+Di saccharides | 0.9 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Sugar, added | 0 | g | 20 | Estimated value. |
Dietary fibre | 2.1 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Protein | 4.8 | g | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Salt | 0 | g | 83 | Calculated as the content of sodium x 2,5 /1000. |
Alcohol | 0 | g | 20 | Estimated value. |
Vitamin A | 0 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 0 | µg | 20 | Estimated value. |
Beta-carotene | 4 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin D | 0 | µg | 20 | Estimated value. |
Vitamin E | 0.3 | alfa-TE | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Thiamin | 0.04 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Riboflavin | 0.09 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Niacin | 2.3 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin B6 | 0.13 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Folate | 33 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Vitamin B12 | 0 | µg | 20 | Estimated value. |
Vitamin C | 0 | mg | 20 | Estimated value. |
Calcium | 7 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Iron | 0.7 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Sodium | 2 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Potassium | 147 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Magnesium | 61 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Zinc | 2.1 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Selenium | 1 | µg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Copper | 0.18 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Phosphorus | 149 | mg | 136 | Calculated value from in-house recipe (to the Food Composition Table 2016). |
Iodine | 0.7 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0125 | Grain or starch product (US CFR) |
A0814 | Rice or other grain (EUROFIR) |
B1375 | Wild rice |
C0133 | Seed, skin present, germ present |
E0150 | Whole, natural shape |
F0014 | Fully heat-treated |
G0014 | Boiled |
H0259 | Rehydrated |
J0001 | Preservation method not known |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Foods in Grain, rice, pasta, prepared
- Rice, white, parboiled, long-grain, cooked
- Pasta, plain, cooked
- Pasta, plain, fresh, cooked
- Noodles, wheat, without egg, cooked
- Couscous, cooked
- Pasta, green, fresh, cooked
- Rice, white, pre-boiled, cooked
- Rice, brown, long-grain, cooked
- Bulgur, cooked
- Rice, white, long-grain, cooked
- Noodles, cooked, with spices
- Noodles, rice, cooked without salt
- Pasta, whole grain, cooked with salt
- Rice, cooked, with salt
- Rice, Basmati, cooked
- Rice, Jasmin, cooked
- Rice, wild rice, cooked
- Barley, pearled, cooked
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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