Rice, brown, long-grain, cooked

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
70270			Water
24790			Starch
2740			Protein
1600			Fiber, total dietary
970			Total lipid (fat)
440			ASH, TOTAL
365			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
355			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
240			Sucrose
240			Sugars, total
198			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
103			Phosphorus, P
86			Potassium, K
39			Magnesium, Mg
22			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
15			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
11			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
9			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
5			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4			Sodium, Na
4			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3			Calcium, Ca
3			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
2.561			Niacin
2			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
2			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
0.974			Manganese, Mn
0.71			Zinc, Zn
0.56			Iron, Fe
0.5			Betaine
0.46			Tocotrienol, gamma
0.38			Pantothenic acid
0.178			Thiamin
0.17			Vitamin E (alpha-tocopherol)
0.13			Tocotrienol, alpha
0.123			Vitamin B-6
0.106			Copper, Cu
0.069			Riboflavin
0.06			Tocotrienol, beta
0.05			Tocopherol, gamma
0.009			Folic acid
0.0058			Selenium, Se
0.0002			Vitamin K (phylloquinone)