Rice, white, cooked, (Mpungawoyera wophika)
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 |
|---|---|---|---|
| 13500 | Carbohydrate | ||
| 1000 | Protein | ||
| 200 | Fiber, total dietary | ||
| 123 | Manganese, Mn | ||
| 100 | Total lipid (fat) | ||
| 60 | Energy | ||
| 51 | Phosphorus, P | ||
| 30 | Magnesium, Mg | ||
| 30 | Potassium, K | ||
| 7 | Sodium, Na | ||
| 3 | Calcium, Ca | ||
| 0.27 | Zinc, Zn | ||
| 0.1 | Copper, Cu | ||
| 0.1 | Iron, Fe | ||
| 0.025 | Pyridoxine (Vitamin B6 | ||
| 0.02 | Thiamin | ||
| 0.02 | Vitamin E (alpha-tocopherol) | ||
| 0.001 | Folic acid |