Brown Rice (Raw) Nutrition Facts

Description: Rice, brown, Raw

Local Names: Jan Shinkafa (Hausa)

Scientific Name:

Category: Cereals and Grain Products

Calories in Brown Rice (Raw)

The calories in 100 grams of Brown Rice (Raw) is 368.468 calories (kcal).

Quick Brown Rice (Raw)  Nutritional Value

Here is a quick overview of Brown Rice (Raw) nutrition information:

Quantity

100g

Calories

368.468 kcl

Fat

2.085g

Protein

10.103g

Carb

75.945g

Detailed Brown Rice (Raw)  Nutrition Data

Here is the detailed data on Brown Rice (Raw)  nutrition info:

Brown Rice (Raw) Macronutrients data

Weight 

100g

Energy

1562.007 Kj

Calories

368.468 kcl

Fat

2.085g

Protein

10.103g

Carb

75.945g

Fiber

2.755g

Water

8.95g

Brown Rice (Raw) Minerals Data

Weight 

100g

Calcium

17mg

Iron (Fe)

1.95mg

Magnesium

143mg

Phosphorus (P)

283.5mg

Potassium (k)

295.5mg

Sodium (Na)

42mg

Zinc (Zn)

2mg

Copper (Cu)

0.28mg

Manganese

mg

Brown Rice (Raw) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.38mg

Riboflavin, B2

0.07mg

Niacin, B3 

4.8mg

0.51mg

Folate, B9 (μg)

40μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Brown Rice (Raw) Micronutrients

Weight 

100g

Ash

1.667g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Brown Rice (Raw) Jan Shinkafa (Hausa) Nutrition Info

Serving size of 100 grams of Brown Rice (Raw) , Jan Shinkafa (Hausa) contains 368.468 calories, 10.103g of Protein, 2.085g of Fat, and 75.945g of Carbs.

Brown Rice (Raw) Nutrition facts Summary 

Description: 

Rice, brown, Raw

Local Names:

Jan Shinkafa (Hausa)

Scientific Name: 

Category: 

Cereals and Grain Products

Serving Size:

100 grams

Calories: 

368.468 Kcal/100g

Nutrients

- Energy: 1562.007Kj
- Calories: 368.468Kcal
- Fat: 2.085g
- Protein:
10.103g
- Carb:
75.945g
- Fiber:
2.755g
- Water:
8.95g
- Calcium:
17mg
- Iron:
1.95mg
- Magnesium:
143mg
- Phosphorus:
283.5mg
- Potassium:
295.5mg
- Sodium:
42mg
- Zinc: 
2mg
- Copper:
0.28mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
μg
- Vitamin D:
μg
- Thiamin, B1: 
0.38mg
- Riboflavin, B2:
0.07mg
- Niacin, B3:
4.8mg
- Vitamin B6:
0.51mg
- Folate, B9:
40μg
- Vitamin B12:
μg
- Vitamin C:
mg
- Ash: 
1.667g

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Okolo, S. C, Olajide, O. O, Idowu ,D. I, Adebiyi A. B, Ikokoh, P. P., Orishadipe, A. T. (2012). Comparative proximate studies on some Nigerian food supplements. Annals of Biological Research, 3 (2), 773-779., https://fdc.nal.usda.gov/