Fried Rice Nutrition Facts

Description: Rice, white, cooked with diced carrot,onions,green peas with Vegetable oil

Local Names: Fried Rice

Scientific Name:

Category: Cereals and Grain Products

Calories in Fried Rice

The calories in 100 grams of Fried Rice is 172.88 calories (kcal).

Quick Fried Rice  Nutritional Value

Here is a quick overview of Fried Rice nutrition information:

Quantity

100g

Calories

172.88 kcl

Fat

3.36g

Protein

2.56g

Carb

32.55g

Detailed Fried Rice  Nutrition Data

Here is the detailed data on Fried Rice  nutrition info:

Fried Rice Macronutrients data

Weight 

100g

Energy

729.99 Kj

Calories

172.88 kcl

Fat

3.36g

Protein

2.56g

Carb

32.55g

Fiber

1.1g

Water

60.05g

Fried Rice Minerals Data

Weight 

100g

Calcium

3.52mg

Iron (Fe)

1.44mg

Magnesium

4.26mg

Phosphorus (P)

mg

Potassium (k)

1.03mg

Sodium (Na)

5.69mg

Zinc (Zn)

1.22mg

Copper (Cu)

2.19mg

Manganese

mg

Fried Rice Vitamins Data

Weight 

100g

Vitamin A, RAE

22μg

Retinol

mg

Carotene, beta

379μg

Vitamin D

μg

Thiamin, B1

0.015mg

Riboflavin, B2

0.026mg

Niacin, B3 

mg

0.032mg

Folate, B9 (μg)

6μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

3.8mg

other Fried Rice Micronutrients

Weight 

100g

Ash

1.48g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Fried Rice , Fried Rice Nutrition Info

Serving size of 100 grams of Fried Rice , Fried Rice contains 172.88 calories, 2.56g of Protein, 3.36g of Fat, and 32.55g of Carbs.

Fried Rice Nutrition facts Summary 

Description: 

Rice, white, cooked with diced carrot,onions,green peas with Vegetable oil

Local Names:

Fried Rice

Scientific Name: 

Category: 

Cereals and Grain Products

Serving Size:

100 grams

Calories: 

172.88 Kcal/100g

Nutrients

- Energy: 729.99Kj
- Calories: 172.88Kcal
- Fat: 3.36g
- Protein: 2.56g
- Carb: 32.55g
- Fiber: 1.1g
- Water:60.05g
- Calcium: 3.52mg
- Iron: 1.44mg
- Magnesium: 4.26mg
- Phosphorus: mg
- Potassium: 1.03mg
- Sodium: 5.69mg
- Zinc: 1.22mg
- Copper: 2.19mg
- Manganese: mg
- Vitamin A, RAE: 22μg
- Retinol:μg
- Carotene, beta:379μg
- Vitamin D: μg
- Thiamin, B1: 0.015mg
- Riboflavin, B2: 0.026mg
- Niacin, B3: mg
- Vitamin B6: 0.032mg
- Folate, B9: 6μg
- Vitamin B12: μg
- Vitamin C: 3.8mg
- Ash: 1.48g

Data sources include: US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), Sanusi R.A. And Adebiyi A.E. Alinnor, I. J., Akalezi, C. O. (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.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.9 Betat carotene of commonly consumed Foods and Soups in Nigeria. Pakistan Journal of Nutrition 8(9): Tanya, A.K.N., C.M.F. Mbofung and O.O. Keshinro(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), 162-167.7) Soluble and insoluble fibre contents of some Cameroonian foodstuffs. Plant Food for Human Nutrition, 51: 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.-207.2 - Tanya, A.K.N., C.M.F. Mbofung and O.O. Keshinro(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), 162-167.7) Soluble and insoluble fibre contents of some Cameroonian foodstuffs. Plant Food for Human Nutrition, 51: 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.-207.6, Sanusi R.A. And Adebiyi A.E. Alinnor, I. J., Akalezi, C. O. (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.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.9 Proximate and Mineral composition of commonly consumed foods in Nigeria. Nigerian Journal of Nutritional Sciences Vol 30 No 2 pp54- 63, https://fdc.nal.usda.gov/