Raw · fruits
Guava
228 mg/ 100g
68 kcal
Why this result?
Guava provides 228 mg of vitamin c per 100 g (+228 mg vs Brown Rice (Cooked)).
cooked · edible portion100% yield
Brown Rice (Cooked)
Whole Grain Brown Rice
Oryza sativa intact
Whole grain rice retaining bran and germ layers, offering higher fiber, magnesium, manganese, and a lower glycemic response than white rice.
ENERGY123kcal / 100g
PROTEIN2.7grams
FIBER1.6grams
CARBS25.6grams
FAT0.97grams
SERVING SIZE BASIS100 g edible portion
Looking for healthy substitutes?Discover ranked food alternatives to Brown Rice based on protein, fiber, or calories.
Explore Swaps →STANDOUT MICRONUTRIENTS
All Nutrients →Notable Nutrients in Brown Rice (Cooked)
Key vitamins and minerals meeting high percentages of daily recommended intake
Smart Alternatives
Find alternatives to Brown Rice (Cooked)
Discover ranked food alternatives to Brown Rice (Cooked) based on protein, fiber, or vitamins.
Raw · fruits
Orange
53.2 mg/ 100g
47 kcal
Why this result?
Orange provides 53.2 mg of vitamin c per 100 g (+53.2 mg vs Brown Rice (Cooked)).
Raw · fruits
Banana
8.7 mg/ 100g
89 kcal
Why this result?
Banana provides 8.7 mg of vitamin c per 100 g (+8.7 mg vs Brown Rice (Cooked)).
Cooked · vegetables
Sweet Potato (Baked/Cooked)
19.6 mg/ 100g
90 kcal
Why this result?
Sweet Potato (Baked/Cooked) provides 19.6 mg of vitamin c per 100 g (+19.6 mg vs Brown Rice (Cooked)).
NUTRITION COMPARISONS
Compare Any Foods →Popular Comparisons with Brown Rice
Side-by-side nutrient differences with other common grains
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Laboratory assayed values from published composition records
/ 100g
Nutrition Facts
/ 100gNutrition Breakdown
Per 100g Edible Portion
Macronutrients
| Macronutrients | Amount | % Daily Value* |
|---|---|---|
| Calories (Energy) | 123kcal | |
| Protein | 2.7g | |
| Carbohydrates | 25.6g | |
| Dietary Fiber | 1.6g | |
| Total Fat | 0.97g | |
| Saturated Fat | 0.24g | |
| Total Sugars | 0.24g | |
| Sodium | 4.0mg |
Vitamins
| Vitamins | Amount | % Daily Value* |
|---|---|---|
Vitamin CAscorbic Acid | 0mg | |
Vitamin A (RAE)Retinol & Carotenoids | 0µg | |
Vitamin DCholecalciferol / Ergocalciferol | - | - |
Vitamin EAlpha-tocopherol | 0.07mg | |
Vitamin KPhylloquinone & Menaquinones | 0.6µg | |
Folate (DFE)Vitamin B9 | 9.0µg | |
| 0.18mg | ||
| 0.07mg | ||
| 2.6mg | ||
| 0.73mg | ||
Vitamin B6Pyridoxal 5-phosphate | 0.15mg | |
Vitamin B12Cobalamin | 0µg |
Frequently Asked Questions about Brown Rice (Cooked)
Expert-verified answers to common nutritional and dietary questions
How many calories and carbs are in Brown Rice (Cooked)?
A 100-gram serving of Brown Rice (Cooked) contains 123 calories, 25.6g of total carbohydrates, and 1.6g of dietary fiber (yielding approx. 24.0g net carbs). By portion: 100 g contains approximately 123 calories; 1 cup cooked (195 g) contains approximately 240 calories; 1/2 cup cooked (98 g) contains approximately 121 calories.
What are the standout vitamins and health benefits of Brown Rice (Cooked)?
Brown Rice (Cooked) is particularly high in Niacin (Vitamin B3) (16% Daily Value), Thiamin (Vitamin B1) (15% Daily Value), Pantothenic Acid (B5) (14% Daily Value), Magnesium (10% Daily Value). Whole grain rice retaining bran and germ layers, offering higher fiber, magnesium, manganese, and a lower glycemic response than white rice.
What are good healthy substitutes for Brown Rice (Cooked)?
Popular and nutritionally verified alternatives to Brown Rice (Cooked) include Guava, Orange, Amla (Indian Gooseberry). You can explore customized swaps ranked by protein, fiber, or vitamins using our smart replacement tool.
Is Brown Rice (Cooked) suitable for low-carb, keto, or vegan diets?
Brown Rice (Cooked) is naturally vegan, vegetarian, gluten free, dairy free, high fiber. With 123 calories and 1.6g of fiber per 100g, it fits well into healthy balanced, plant-based, and calorie-conscious meal plans.
Verified Data Source
USDA FoodData Central
DatasetSR Legacy / Foundation Foods
Record Identifier#Standard Reference
Preparation Statecooked
Standard Basis100g edible portion
Values reflect assayed composite laboratory samples from published public food tables. Naturally occurring nutrients vary by harvest variety and culinary preparation.
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