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:

Detailed Rice (Raw)  Nutrition Data

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

Rice (Raw) Macronutrients data

Rice (Raw) Minerals Data

Rice (Raw) Vitamins Data

other Rice (Raw) Micronutrients

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.

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O.,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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oke O.L. Fila, W. A., Itam, E. H., Johnso, J. T., Odey, M. O.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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3).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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0).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/