Jollof Rice Nutrition Facts

Description: Rice, white, cooked with tomatoes, tomato paste,Onions and Spices with Vegetable oil.

Local Names: Jollof rice (English), Dafa Duko (Hausa)

Scientific Name:

Category: Cereals and Grain Products

Calories in Jollof Rice

The calories in 100 grams of Jollof Rice is 144.545 calories (kcal).

Quick Jollof Rice  Nutritional Value

Here is a quick overview of Jollof Rice nutrition information:

Quantity

100g

Calories

144.545 kcl

Fat

2.665g

Protein

2.635g

Carb

27.505g

Detailed Jollof Rice  Nutrition Data

Here is the detailed data on Jollof Rice  nutrition info:

Jollof Rice Macronutrients data

Weight 

100g

Energy

610.985 Kj

Calories

144.545 kcl

Fat

2.665g

Protein

2.635g

Carb

27.505g

Fiber

g

Water

69.245g

Jollof Rice Minerals Data

Weight 

100g

Calcium

14.08mg

Iron (Fe)

0.875mg

Magnesium

3.44mg

Phosphorus (P)

mg

Potassium (k)

0.83mg

Sodium (Na)

5.66mg

Zinc (Zn)

1.065mg

Copper (Cu)

2.44mg

Manganese

mg

Jollof Rice Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

192μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Jollof Rice Micronutrients

Weight 

100g

Ash

1.39g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Jollof Rice Jollof rice (English), Dafa Duko (Hausa) Nutrition Info

Serving size of 100 grams of Jollof Rice , Jollof rice (English), Dafa Duko (Hausa) contains 144.545 calories, 2.635g of Protein, 2.665g of Fat, and 27.505g of Carbs.

Jollof Rice Nutrition facts Summary 

Description: 

Rice, white, cooked with tomatoes, tomato paste,Onions and Spices with Vegetable oil.

Local Names:

Jollof rice (English), Dafa Duko (Hausa)

Scientific Name: 

Category: 

Cereals and Grain Products

Serving Size:

100 grams

Calories: 

144.545 Kcal/100g

Nutrients

- Energy: 610.985Kj
- Calories: 144.545Kcal
- Fat: 2.665g
- Protein:
2.635g
- Carb:
27.505g
- Fiber:
g
- Water:
69.245g
- Calcium:
14.08mg
- Iron:
0.875mg
- Magnesium:
3.44mg
- Phosphorus:
mg
- Potassium:
0.83mg
- Sodium:
5.66mg
- Zinc: 
1.065mg
- Copper:
2.44mg
- Manganese: 
mg
- Vitamin A, RAE:
μg
- Retinol:
μg
- Carotene, beta:
192μg
- Vitamin D:
μg
- Thiamin, B1: 
mg
- Riboflavin, B2:
mg
- Niacin, B3:
mg
- Vitamin B6:
mg
- Folate, B9:
μg
- Vitamin B12:
μg
- Vitamin C:
mg
- Ash: 
1.39g

Data sources include: Agbon, C.A. Akinyemi, C.O, Onabanjo O.O. and Okeke, E.C. (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). Nutrient Composition and phytate - zinc molar ratio of prepared foods consumed by rural preschool children, Nigerian Journal of Nutritional Sciences (NJNS), 31 (1), 58-63. Published by Nutrition Society of Nigeria (NSN)., 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/