Cereales y pasta
Brown rice, medium-grain, raw
Per 100 g
- Calorías
- 362 kcal
- Proteínas
- 7.5 g
- Fibra
- 3.4 g
- Grasas
- 2.7 g
Low fat 7% of its calories come from fat. Our scale
Todos los nutrientes
Per 100 g of brown rice, medium-grain, raw. % Daily Value is for an adult, US FDA values.
Macronutrients
| Nutriente | Per 100 g | % VD |
|---|---|---|
| Carbohidratos | 76 g | 28% |
| Protein | 7.5 g | 15% |
| Grasas | 2.7 g | 3% |
| Water | 12 g |
Carbohidratos
| Nutriente | Per 100 g | % VD |
|---|---|---|
| Fiber | 3.4 g | 12% |
Essential amino acids
| Nutriente | Per 100 g |
|---|---|
| Histidine | 0.19 g |
| Isoleucine | 0.32 g |
| Leucine | 0.62 g |
| Lysine | 0.29 g |
| Methionine | 0.17 g |
| Phenylalanine | 0.39 g |
| Threonine | 0.28 g |
| Tryptophan | 0.1 g |
| Valine | 0.44 g |
Fats
| Nutriente | Per 100 g | % VD |
|---|---|---|
| Grasa saturada | 0.54 g | 3% |
| Monounsaturated fat | 0.97 g | |
| Polyunsaturated fat | 0.96 g | |
| Omega 3 | 0.04 g | |
| Omega 6 | 0.92 g | |
| Cholesterol | 0 mg | 0% |
Vitamins
| Nutriente | Per 100 g | % VD |
|---|---|---|
| Vitamina A (RAE) | 0 µg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 µg | 0% |
| Thiamin (B1) | 0.41 mg | 34% |
| Riboflavin (B2) | 0.04 mg | 3% |
| Niacin (B3) | 4.3 mg | 27% |
| Pantothenic acid (B5) | 1.5 mg | 30% |
| Vitamin B6 | 0.51 mg | 30% |
| Folate (DFE) | 20 µg | 5% |
| Vitamina B12 | 0 µg | 0% |
Linked nutrients open a table that ranks plant foods by that nutrient.
Portion weights
| Portion | Weight | Calorías |
|---|---|---|
| 1 taza | 190 g | 688 kcal |
Cómo etiquetamos la grasa
Our own scale, stricter than official labels: a food with less than 10% of its calories from fat is labelled Low fat, 10% to under 20% Medium fat, 20% or more High fat. The label describes how the food's calories are made up; official US and UK labels use other limits.
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Source
USDA FoodData Central, SR Legacy (April 2018): Rice, brown, medium-grain, raw (Includes foods for USDA's Food Distribution Program), FDC ID 169706. Daily Values: US FDA, 21 CFR 101.9.