Rice, wild rice, cooked

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	0.3
Carbohydrate	22.2
Protein	4.5
Dietary fibre	2.0
Alcohol	0.0
Water	71.0

Energy content

Energy content	energiprosent
Fat	2
Carbohydrate	78
Protein	16
Dietary fibre	3
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 483 kJ (114 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			2 E%
Carbohydrate			78 E%
Dietary fibre			3 E%
Protein			15 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	0 RE	0 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		2 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			2 %
Vitamin B2 (riboflavin)			4 %
Vitamin B3 (niacin)
Niacin equivalents			19 %
Vitamin B6 (pyridoxine)			4 %
Vitamin B9 (folate)			6 %
Vitamin B12 (cobalamin)			0 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			0 %
Sodium (Na)
Potassium (K)			3 %
Magnesium (Mg)			18 %
Phosphorus (P)			26 %

Trace elements	Source	Quantity
Iron (Fe)			6 %
Zinc (Zn)			17 %
Selenium (Se)			1 %
Copper (Cu)			20 %
Iodine (I)			0 %

Classification

Food ID: 05.340

Scientific name: Zizania L.

FoodEx2: Rice grain, brown (A001E)

Facets
F28 Process	Boiling (A07GL)

LanguaL

LanguaL	Classification
A0125	Grain or starch product (US CFR)
A0814	Rice or other grain (EUROFIR)
B1375	Wild rice
C0133	Seed, skin present, germ present
E0150	Whole, natural shape
F0014	Fully heat-treated
G0014	Boiled
H0259	Rehydrated
J0001	Preservation method not known
K0003	No packing medium used
M0001	Container or wrapping not known
N0001	Food contact surface not known
P0024	Human consumer, no age specification

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

MI0002

EuroFIR recipe calculation procedure

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculated as recipe, no missing values
Method indicator	EuroFIR recipe calculation procedure

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Rice grain, brown (A001E)

LanguaL

Sources

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

10

MI0002

MI0120

MI0142

MI0181

MI0322

MI0325

Protein in Rice, wild rice, cooked

Vitamin B3 (niacin) in Rice, wild rice, cooked

Trans fatty acids in Rice, wild rice, cooked

Phosphorus (P) in Rice, wild rice, cooked

Copper (Cu) in Rice, wild rice, cooked

C16:0 (palmitic acid) in Rice, wild rice, cooked

Water in Rice, wild rice, cooked

C18:2n-6 (linoleic acid) in Rice, wild rice, cooked

Carbohydrate in Rice, wild rice, cooked

C16:1 sum (palmitoleic acid) in Rice, wild rice, cooked

C20:3n-3 (eicosatrienoic acid) in Rice, wild rice, cooked

Vitamin B12 (cobalamin) in Rice, wild rice, cooked

Polyunsaturated fatty acids in Rice, wild rice, cooked

Salt (NaCl) in Rice, wild rice, cooked

C20:4n-3 (eicosatetraenoic acid) in Rice, wild rice, cooked

Vitamin B2 (riboflavin) in Rice, wild rice, cooked

Sodium (Na) in Rice, wild rice, cooked

Saturated fatty acids in Rice, wild rice, cooked

Vitamin B6 (pyridoxine) in Rice, wild rice, cooked

Starch in Rice, wild rice, cooked

Retinol in Rice, wild rice, cooked

C22:5n-3 (docosapentaenoic acid, DPA) in Rice, wild rice, cooked

Fat in Rice, wild rice, cooked

Iodine (I) in Rice, wild rice, cooked

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Rice, wild rice, cooked

Calcium (Ca) in Rice, wild rice, cooked

Omega-3 in Rice, wild rice, cooked

C18:1 sum (oleic acid) in Rice, wild rice, cooked

C18:0 (stearic acid) in Rice, wild rice, cooked

Vitamin C (askorbic acid) in Rice, wild rice, cooked

Sugar, free in Rice, wild rice, cooked

Zinc (Zn) in Rice, wild rice, cooked

Monounsaturated fatty acids in Rice, wild rice, cooked

C18:3n-3 (alpha-linolenic acid) in Rice, wild rice, cooked

Iron (Fe) in Rice, wild rice, cooked

Beta-carotene in Rice, wild rice, cooked

Vitamin A (RAE) in Rice, wild rice, cooked

C20:4n-6 (arachidonic acid) in Rice, wild rice, cooked

C14:0 (myristic acid) in Rice, wild rice, cooked

Selenium (Se) in Rice, wild rice, cooked

C22:6n-3 (docosahexaenoic acid, DHA) in Rice, wild rice, cooked

Vitamin B1 (thiamin) in Rice, wild rice, cooked

C12:0 (lauric acid) in Rice, wild rice, cooked

Omega-6 in Rice, wild rice, cooked

Niacin equivalents in Rice, wild rice, cooked

Alcohol in Rice, wild rice, cooked

Cholesterol in Rice, wild rice, cooked

Vitamin D in Rice, wild rice, cooked

Magnesium (Mg) in Rice, wild rice, cooked

Vitamin E in Rice, wild rice, cooked

C20:5n-3 (eicosapentaenoic acid, EPA) in Rice, wild rice, cooked

Potassium (K) in Rice, wild rice, cooked

Vitamin B9 (folate) in Rice, wild rice, cooked

Dietary fibre in Rice, wild rice, cooked

Sugar, added in Rice, wild rice, cooked

Sugar, total in Rice, wild rice, cooked