Rice, white, 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 |
|---|---|---|---|
| 70500 | - | Water | |
| 25500 | - | Carbohydrate | |
| 2300 | - | Protein | |
| 1200 | - | Fiber, total dietary | |
| 300 | - | ASH, TOTAL | |
| 200 | - | Total lipid (fat) | |
| 115 | - | Energy | |
| 70 | - | Fatty acids, total polyunsaturated | |
| 70 | - | FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6) | |
| 61 | - | Potassium, K | |
| 56 | - | Phosphorus, P | |
| 50 | - | Fatty acids, total monounsaturated | |
| 50 | - | Fatty acids, total saturated | |
| 30 | - | Tryptophan | |
| 15 | - | Magnesium, Mg | |
| 5 | - | Calcium, Ca | |
| 1.1 | - | Niacin | |
| 1 | - | Sodium, Na | |
| 0.6 | - | Iron, Fe | |
| 0.6 | - | Niacin | |
| 0.49 | - | Zinc, Zn | |
| 0.19 | - | Tocopherol, gamma | |
| 0.1 | - | Copper, Cu | |
| 0.07 | - | Pyridoxine (Vitamin B6 | |
| 0.03 | - | Thiamin | |
| 0.01 | - | Riboflavin | |
| 0.004 | - | Folic acid |