White Rice (Boiled) Nutrition Facts
Description: Rice, white, Boiled
Local Names: Farin Shinkafa (Hausa)
Scientific Name:
Category: Cereals and Grain Products
Calories in White Rice (Boiled)
The calories in 100 grams of White Rice (Boiled) is 132.727 calories (kcal).
Quick White Rice (Boiled) Nutritional Value
Here is a quick overview of White Rice (Boiled) nutrition information:
Quantity | 100g |
Calories | 132.727 kcl |
Fat | 0.253g |
Protein | 2.65g |
Carb | 29.637g |
Detailed White Rice (Boiled) Nutrition Data
Here is the detailed data on White Rice (Boiled) nutrition info:
White Rice (Boiled) Macronutrients data
Weight | 100g |
Energy | 563.447 Kj |
Calories | 132.727 kcl |
Fat | 0.253g |
Protein | 2.65g |
Carb | 29.637g |
Fiber | 0.65g |
Water | 67.65g |
White Rice (Boiled) Minerals Data
Weight | 100g |
Calcium | 4.195mg |
Iron (Fe) | 0.73mg |
Magnesium | 8.13mg |
Phosphorus (P) | 38mg |
Potassium (k) | 34mg |
Sodium (Na) | 3.267mg |
Zinc (Zn) | 0.635mg |
Copper (Cu) | 1.11mg |
Manganese | mg |
White Rice (Boiled) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | 34μg |
Vitamin D | μg |
Thiamin, B1 | 0.01mg |
Riboflavin, B2 | 0.15mg |
Niacin, B3 | 0.4mg |
0.04mg | |
Folate, B9 (μg) | 5.5μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | mg |
other White Rice (Boiled) Micronutrients
Weight | 100g |
Ash | 0.665g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of White Rice (Boiled) , Farin Shinkafa (Hausa) Nutrition Info
Serving size of 100 grams of White Rice (Boiled) , Farin Shinkafa (Hausa) contains 132.727 calories, 2.65g of Protein, 0.253g of Fat, and 29.637g of Carbs.
White Rice (Boiled) Nutrition facts Summary | ||
Description: | Rice, white, Boiled | |
Local Names: | Farin Shinkafa (Hausa) | |
Scientific Name: | ||
Category: | Cereals and Grain Products | |
Serving Size: | 100 grams | |
Calories: | 132.727 Kcal/100g | |
Nutrients | - Energy:
563.447Kj |
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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O.,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. 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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/