Rice: nutrition and preparations

Explore plain rice by grain type, enrichment and cooking state. Wild rice, blends and rice dishes with other foods are excluded.

47 source records

The group heading is a navigation aid. Read the full food name for cooking state, edible part, added fat, salt or sugar. A raw or dry record is not a recommendation to eat the food uncooked.

Compare selected forms per 100 g

These are independent USDA records, not measurements of the same food before and after cooking. Water content, edible part and added ingredients can differ; equal weights are not equivalent portions.

Reported USDA nutrient amounts per 100 g. A dash means not reported or incompatible units, not zero.
NutrientRice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program)SR Legacy · FDC 169703Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program)SR Legacy · FDC 169704Difference (second − first)
Energy (kcal)367123-244
Protein (g)7.542.74-4.8
Carbohydrates (g)76.2525.58-50.67
Fat (g)3.20.97-2.23
Dietary Fiber (g)3.61.6-2
Sodium (mg)54-1

A dash means not reported, not zero. Differences describe these records only and do not measure nutrient retention or health effects.

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Raw or dry

Cooked or roasted

Other source-described forms