Rice, arborio, risotto rice, uncooked
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 13 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 1605 | 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 | 378 | 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 | 1 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 0.2 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C12:0 | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C14:0 | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C16:0 | 0.19 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C18:0 | 0.02 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
Transunsaturated fatty acids | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Cis-mono unsaturated fatty acids | 0.4 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C16:1 sum | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C18:1 sum | 0.41 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
Cis-poly unsaturated fatty acids | 0.4 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C18:2n-6 | 0.42 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C18:3n-3 | 0.02 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C20:3n-3 | 0 | g | 20 | Estimated value. |
C20:3n-6 | 0 | g | 20 | Estimated value. |
C20:4n-3 | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C20:4n-6 | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C20:5n-3 (EPA) | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C22:5n-3 (DPA) | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
C22:6n-3 (DHA) | 0 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
Cis-poly unsaturated fatty acids, n-3 | 0.02 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
Cis-poly unsaturated fatty acids, n-6 | 0.42 | g | 400f | Swedish National Food Agency. The food database, version 2016.02.17. Online version, http://www7.slv.se/SokNaringsinnehall |
Cholesterol | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Carbohydrate, glycemic | 85.2 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 84.9 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Mono+Di saccharides | 0.2 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sugar, added | 0 | g | 20 | Estimated value. |
Dietary fibre | 1.4 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Protein | 6.4 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
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 | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 0 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin D | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin E | 0 | alfa-TE | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Thiamin | 0.09 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Niacin | 1.6 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.11 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 13 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 0 | µg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Vitamin C | 0 | mg | 50 | Estimated as a naturally occurring zero value, not analysed. |
Calcium | 5 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0.2 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 1 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 86 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 30 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 1.4 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 5 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Copper | 0.2 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 125 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 2.1 | 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) |
B1322 | Rice |
C0133 | Seed, skin present, germ present |
E0150 | Whole, natural shape |
F0001 | Extent of heat treatment not known |
G0001 | Cooking method not known |
H0138 | Water removed |
J0116 | Dehydrated or dried |
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, raw
- Barley, uncooked
- Rolled oats
- Millet, grain
- Wheat, grain
- Pasta, plain, macaroni, spaghetti etc., uncooked
- Rice, brown, long-grain, uncooked
- Rice, white, parboiled, long-grain, uncooked
- Rice, white, short-grain, for porridge, uncooked
- Rice, white, pre-boiled, uncooked
- Semolina, wheat meal
- Rice, white, long-grain, uncooked
- Noodles, without egg, uncooked
- Sorghum
- Couscous, uncooked
- Pasta, plain, fresh, uncooked
- Pasta, green, fresh, uncooked
- Rice, white, pre-boiled with 1 % salt, uncooked
- Rice, Basmati, uncooked
- Rice, Jasmin, uncooked
- Rice, white, for porridge, pre-boiled, uncooked
- Pasta, fresh, filled with meat, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with meat and cheese, Tortellini, industrially made, uncooked
- Pasta, fresh, filled with cheese, no sauce, Ravioli, industrially made, uncooked
- Noodles, with egg, uncooked
- Noodles, rice, uncooked
- Pasta, whole-grain, uncooked
- Rice, wild rice, raw
- Noodles, cellophane, uncooked
- Rice, arborio, risotto rice, uncooked
- Pasta, made of rice and vegetables, gluten-free, uncooked, Orgran tricolore
- Pasta, spaghetti, gluten-free, uncooked, Semper
- Pasta, made of corn and rice, gluten-free, uncooked, Barilla
- Bulgur, uncooked
- Buckwheat, grain
- Pearled spelt
- Pearled barley
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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