Rice, red native, hulled, boiled (as part of a recipe)
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 64500 | - | Water | |
| 29400 | - | Carbohydrate | |
| 3000 | - | Protein | |
| 1600 | - | Fiber, total dietary | |
| 900 | - | Total lipid (fat) | |
| 600 | - | ASH, TOTAL | |
| 350 | - | Fatty acids, total polyunsaturated | |
| 280 | - | Fatty acids, total monounsaturated | |
| 180 | - | Fatty acids, total saturated | |
| 141 | - | Energy | |
| 118 | - | Phosphorus, P | |
| 97 | - | Potassium, K | |
| 42 | - | Magnesium, Mg | |
| 41 | - | Tryptophan | |
| 15 | - | Calcium, Ca | |
| 3.2 | - | Niacin | |
| 2.5 | - | Niacin | |
| 1.1 | - | Iron, Fe | |
| 1 | - | Sodium, Na | |
| 0.6 | - | Zinc, Zn | |
| 0.15 | - | Copper, Cu | |
| 0.1 | - | Thiamin | |
| 0.09 | - | Vitamin E (alpha-tocopherol) | |
| 0.05 | - | Tocopherol, gamma | |
| 0.04 | - | Pyridoxine (Vitamin B6 | |
| 0.03 | - | Riboflavin | |
| 0.02 | - | Tocopherol, beta | |
| 0.007 | - | Folic acid |