Rice (Raw) Nutrition Facts
Description: Rice, white raw
Local Names: Shinkafa (Hausa), Osi kapa (Igbo), Iresi (Yoruba)
Scientific Name: Oryza sativa
Category: Cereals and Grain Products
Calories in Rice (Raw)
The calories in 100 grams of Rice (Raw) is 362.197 calories (kcal).
Quick Rice (Raw) Nutritional Value
Here is a quick overview of Rice (Raw) nutrition information:
Quantity | 100g |
Calories | 362.197 kcl |
Fat | 1.589g |
Protein | 8.175g |
Carb | 78.038g |
Detailed Rice (Raw) Nutrition Data
Here is the detailed data on Rice (Raw) nutrition info:
Rice (Raw) Macronutrients data
Weight | 100g |
Energy | 1536.59 Kj |
Calories | 362.197 kcl |
Fat | 1.589g |
Protein | 8.175g |
Carb | 78.038g |
Fiber | 1.525g |
Water | 9.013g |
Rice (Raw) Minerals Data
Weight | 100g |
Calcium | 42mg |
Iron (Fe) | 1.222mg |
Magnesium | 55.125mg |
Phosphorus (P) | 182.65mg |
Potassium (k) | 249mg |
Sodium (Na) | 27.75mg |
Zinc (Zn) | 1.395mg |
Copper (Cu) | 0.313mg |
Manganese | mg |
Rice (Raw) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | 0.11mg |
Riboflavin, B2 | 0.07mg |
Niacin, B3 | 0.04mg |
0.2mg | |
Folate, B9 (μg) | 20μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | mg |
other Rice (Raw) Micronutrients
Weight | 100g |
Ash | 2.295g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Rice (Raw) , Shinkafa (Hausa), Osi kapa (Igbo), Iresi (Yoruba) Nutrition Info
Serving size of 100 grams of Rice (Raw) , Shinkafa (Hausa), Osi kapa (Igbo), Iresi (Yoruba) contains 362.197 calories, 8.175g of Protein, 1.589g of Fat, and 78.038g of Carbs.
Rice (Raw) Nutrition facts Summary | ||
Description: | Rice, white raw | |
Local Names: | Shinkafa (Hausa), Osi kapa (Igbo), Iresi (Yoruba) | |
Scientific Name: | Oryza sativa | |
Category: | Cereals and Grain Products | |
Serving Size: | 100 grams | |
Calories: | 362.197 Kcal/100g | |
Nutrients | - Energy:
1536.59Kj |
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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O.,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, Oke O.L. Fila, W. A., Itam, E. H., Johnso, J. T., Odey, M. O. Effiong, E. E., Dasofunjo, K., Ambo, E. E. (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). Comparative proximate compositions of watermelon Citrullus lanatus, squash Cucurbita Pepo'l and Rambutan Nephelium lappaceum . International Journal of Science and Technology, 2 (1), 81-88.4 Chemical Studies on Some Nigerian Cereals, Cereal Chem. 42: 299–302., Abulude, F.O., 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), 998-1001.4. Effect of processing on nutritional composition, phytate and functional properties of rice (Oryza sativa L) flour. Nig. Food J., 22:97-Ocheme O.B., Oloyede O.O. and Mahmud A.H., (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) Production and Evaluation of bread using blends of wheat flour and fermented plantain flour. Nig. Food J., 28: 284-293., Alaka I.C and Okaka, J.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.1)Physicochemical and milling characteristics of some selected locally processed rice in south eastern Nigeria Journal of Science and Technology Vol.17(1) 20-32 https://fdc.nal.usda.gov/