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 |