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Rice, arborio, risotto rice, uncooked

Food composition table - list of nutrients in chosen food items
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 1604 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 378 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
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 85.1 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 84.9 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Mono+Di saccharides 0.2 g MI0512 Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g])
Sugar, added 0 g 331 Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
Dietary fibre 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.
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 MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g 20 Estimated value.
Vitamin A 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
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 mg-ATE 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 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
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

Food Groups