Rice, brown, parboiled, cooked, UNCLE BENS

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
64379.99999999999			Water
29270			Starch
3090			Protein
1700			Fiber, total dietary
850			Total lipid (fat)
350			ASH, TOTAL
297			FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
259			FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
161			FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
150			Sucrose
150			Sugars, total
96			Phosphorus, P
61			Potassium, K
39			Magnesium, Mg
20			FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
13			FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
8			FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
8			FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
4			Sodium, Na
3			Calcium, Ca
3			FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
3			FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
3			FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
2			FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
2			FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
2			FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
1.903			Niacin
1.14			Manganese, Mn
1			FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
1			FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
0.77			Zinc, Zn
0.53			Iron, Fe
0.3			Tocotrienol, gamma
0.275			Pantothenic acid
0.129			Copper, Cu
0.11			Tocotrienol, alpha
0.11			Vitamin B-6
0.097			Thiamin
0.07			Riboflavin
0.0094			Selenium, Se
0.004			Folic acid
0.0004			Vitamin K (phylloquinone)