Rice, red native, milled, 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 |
|---|---|---|---|
| 70300 | Water | ||
| 26400 | Carbohydrate | ||
| 2100 | Protein | ||
| 900 | Fiber, total dietary | ||
| 117 | Energy | ||
| 100 | Total lipid (fat) | ||
| 100 | ASH, TOTAL | ||
| 65 | Potassium, K | ||
| 40 | Fatty acids, total polyunsaturated | ||
| 33 | Phosphorus, P | ||
| 30 | Fatty acids, total monounsaturated | ||
| 27 | Tryptophan | ||
| 20 | Fatty acids, total saturated | ||
| 7 | Calcium, Ca | ||
| 6 | Magnesium, Mg | ||
| 1.1 | Niacin | ||
| 1 | Sodium, Na | ||
| 0.6 | Iron, Fe | ||
| 0.6 | Niacin | ||
| 0.41 | Zinc, Zn | ||
| 0.08 | Copper, Cu | ||
| 0.03 | Pyridoxine (Vitamin B6 | ||
| 0.02 | Riboflavin | ||
| 0.02 | Thiamin | ||
| 0.02 | Tocopherol, gamma | ||
| 0.01 | Vitamin E (alpha-tocopherol) | ||
| 0.002 | Folic acid |