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Rice, Jasmin, cooked

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 69 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Kilojoules 524 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 123 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 0.2 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Saturated fatty acids 0.1 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
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 0.08 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
C18:0 0.01 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 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Cis-mono unsaturated fatty acids 0.1 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
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 0.11 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 0.1 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
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 0.02 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 0.02 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 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Carbohydrate, glycemic 27.8 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 27.8 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Mono+Di saccharides 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sugar, added 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Dietary fibre 0 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Protein 2.6 g 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Salt 0.4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Beta-carotene 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin D 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin E 0 alfa-TE 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Thiamin 0.02 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Riboflavin 0.02 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Niacin 0.2 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B6 0.26 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Folate 4 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin B12 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Vitamin C 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Calcium 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iron 0 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Sodium 150 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Potassium 19 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Magnesium 3 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Zinc 0.5 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Selenium 0 µg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Copper 0.04 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Phosphorus 24 mg 132 Calculated value from in-house recipe (to the Food Composition Table 2012).
Iodine M µg 10 Missing value, content not known.

Classifications

LanguaL coding of the food
LanguaL Classification
A0125 Grain or starch product (US CFR)
A0814 Rice or other grain (EUROFIR)
B1322 Rice
C0208 Seed, skin removed, germ removed (endosperm)
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

Food Groups