Raw · fruits
Guava
228 mg/ 100g
68 kcal
Why this result?
Guava provides 228 mg of vitamin c per 100 g (+228 mg vs White Rice (Cooked)).
cooked · edible portion100% yield
White Rice (Cooked)
Long-grain White Rice / Chawal / Bhat
Oryza sativa
A ubiquitous staple carbohydrate providing quickly accessible glucose and easily digestible starch with low fiber and fat.
ENERGY130kcal / 100g
PROTEIN2.7grams
FIBER0.40grams
CARBS28.2grams
FAT0.28grams
SERVING SIZE BASIS100 g edible portion
Looking for healthy substitutes?Discover ranked food alternatives to White Rice based on protein, fiber, or calories.
Explore Swaps →STANDOUT MICRONUTRIENTS
All Nutrients →Notable Nutrients in White Rice (Cooked)
Key vitamins and minerals meeting high percentages of daily recommended intake
Smart Alternatives
Find alternatives to White Rice (Cooked)
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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 White 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 White 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 White Rice (Cooked)).
NUTRITION COMPARISONS
Compare Any Foods →Popular Comparisons with White Rice
Side-by-side nutrient differences with other common grains
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Compare →Full Nutrition Breakdown
Laboratory assayed values from published composition records
/ 100g
Nutrition Facts
/ 100gNutrition Breakdown
Per 100g Edible Portion
Macronutrients
| Macronutrients | Amount | % Daily Value* |
|---|---|---|
| Calories (Energy) | 130kcal | |
| Protein | 2.7g | |
| Carbohydrates | 28.2g | |
| Dietary Fiber | 0.40g | |
| Total Fat | 0.28g | |
| Saturated Fat | 0.08g | |
| Total Sugars | 0.05g | |
| Sodium | 1.0mg |
Vitamins
| Vitamins | Amount | % Daily Value* |
|---|---|---|
Vitamin CAscorbic Acid | 0mg | |
Vitamin A (RAE)Retinol & Carotenoids | 0µg | |
Vitamin DCholecalciferol / Ergocalciferol | - | - |
Vitamin EAlpha-tocopherol | 0.04mg | |
Vitamin KPhylloquinone & Menaquinones | 0.1µg | |
Folate (DFE)Vitamin B9 | 58µg | |
| 0.16mg | ||
| 0.01mg | ||
| 1.5mg | ||
| 0.40mg | ||
Vitamin B6Pyridoxal 5-phosphate | 0.09mg | |
Vitamin B12Cobalamin | 0µg |
Frequently Asked Questions about White Rice (Cooked)
Expert-verified answers to common nutritional and dietary questions
How many calories and carbs are in White Rice (Cooked)?
A 100-gram serving of White Rice (Cooked) contains 130 calories, 28.2g of total carbohydrates, and 0.40g of dietary fiber (yielding approx. 27.8g net carbs). By portion: 100 g contains approximately 130 calories; 1 cup cooked (158 g) contains approximately 205 calories; 1/2 cup cooked (79 g) contains approximately 103 calories.
What are the standout vitamins and health benefits of White Rice (Cooked)?
White Rice (Cooked) is particularly high in Folate (DFE) (14% Daily Value), Thiamin (Vitamin B1) (14% Daily Value), Niacin (Vitamin B3) (9% Daily Value), Pantothenic Acid (B5) (8% Daily Value). A ubiquitous staple carbohydrate providing quickly accessible glucose and easily digestible starch with low fiber and fat.
What are good healthy substitutes for White Rice (Cooked)?
Popular and nutritionally verified alternatives to White 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 White Rice (Cooked) suitable for low-carb, keto, or vegan diets?
White Rice (Cooked) is naturally vegan, vegetarian, gluten free, dairy free. With 130 calories and 0.40g 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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