Arroz Integral vs Framboesas

Brown Rice (Cooked) provides 123 kcal vs 52 kcal in Raspberries (+71 kcal, +137%).

Brown Rice (Cooked) provides 25.6 g vs 11.9 g in Raspberries (+13.6 g, +114%).

Brown Rice (Cooked) provides 0.97 g vs 0.65 g in Raspberries (+0.32 g, +49%).

Raspberries has higher vitamin c (26.2 mg vs 0 mg).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of vitamin d (0 µg).

Raspberries provides 7.8 µg vs 0.6 µg in Brown Rice (Cooked) (+7.2 µg, +1200%).

Brown Rice (Cooked) provides slightly more thiamin (vitamin b1) (0.18 mg vs 0.03 mg).

Brown Rice (Cooked) provides 2.6 mg vs 0.60 mg in Raspberries (+2.0 mg, +328%).

Brown Rice (Cooked) provides slightly more vitamin b6 (0.15 mg vs 0.06 mg).

Brown Rice (Cooked) provides 4.0 mg vs 1.0 mg in Raspberries (+3.0 mg, +300%).

Raspberries provides 25.0 mg vs 10.0 mg in Brown Rice (Cooked) (+15.0 mg, +150%).

Brown Rice (Cooked) provides 44.0 mg vs 22.0 mg in Raspberries (+22.0 mg, +100%).

Brown Rice (Cooked) provides 0.71 mg vs 0.42 mg in Raspberries (+0.29 mg, +69%).

Brown Rice (Cooked) provides 0.24 g vs 0.02 g in Raspberries (+0.22 g, +1163%).

Brown Rice (Cooked) provides 240 kcal vs 64 kcal in Raspberries (+176 kcal, +275%).

Brown Rice (Cooked) provides 49.9 g vs 14.7 g in Raspberries (+35.2 g, +240%).

Brown Rice (Cooked) provides 1.9 g vs 0.80 g in Raspberries (+1.1 g, +137%).

Raspberries has higher vitamin c (32.2 mg vs 0 mg).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of vitamin d (0 µg).

Raspberries provides 9.6 µg vs 1.2 µg in Brown Rice (Cooked) (+8.4 µg, +720%).

Brown Rice (Cooked) provides 0.35 mg vs 0.04 mg in Raspberries (+0.31 mg, +787%).

Brown Rice (Cooked) provides 5.0 mg vs 0.74 mg in Raspberries (+4.3 mg, +579%).

Brown Rice (Cooked) provides 0.29 mg vs 0.07 mg in Raspberries (+0.22 mg, +329%).

Brown Rice (Cooked) provides 7.8 mg vs 1.2 mg in Raspberries (+6.6 mg, +534%).

Raspberries provides 30.8 mg vs 19.5 mg in Brown Rice (Cooked) (+11.3 mg, +58%).

Brown Rice (Cooked) provides 85.8 mg vs 27.1 mg in Raspberries (+58.7 mg, +217%).

Brown Rice (Cooked) provides 1.4 mg vs 0.52 mg in Raspberries (+0.87 mg, +168%).

Brown Rice (Cooked) provides 0.47 g vs 0.02 g in Raspberries (+0.44 g, +1903%).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of calories (energy) (100 kcal).

Raspberries provides 22.9 g vs 20.7 g in Brown Rice (Cooked) (+2.2 g, +11%).

Raspberries provides 1.2 g vs 0.79 g in Brown Rice (Cooked) (+0.46 g, +59%).

Raspberries has higher vitamin c (50.3 mg vs 0 mg).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of vitamin d (0 µg).

Raspberries provides 15 µg vs 0.5 µg in Brown Rice (Cooked) (+14 µg, +2981%).

Brown Rice (Cooked) provides slightly more thiamin (vitamin b1) (0.14 mg vs 0.06 mg).

Brown Rice (Cooked) provides 2.1 mg vs 1.1 mg in Raspberries (+0.93 mg, +81%).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of vitamin b6 (0.12 mg).

Brown Rice (Cooked) provides 3.2 mg vs 1.9 mg in Raspberries (+1.3 mg, +69%).

Raspberries provides 48.0 mg vs 8.1 mg in Brown Rice (Cooked) (+39.9 mg, +493%).

Raspberries provides 42.2 mg vs 35.6 mg in Brown Rice (Cooked) (+6.6 mg, +19%).

Raspberries provides 0.81 mg vs 0.58 mg in Brown Rice (Cooked) (+0.23 mg, +40%).

Brown Rice (Cooked) provides slightly more saturated fat (0.19 g vs 0.04 g).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of calories (energy) (300 kcal).

Raspberries provides 68.9 g vs 62.4 g in Brown Rice (Cooked) (+6.5 g, +10%).

Raspberries provides 3.8 g vs 2.4 g in Brown Rice (Cooked) (+1.4 g, +58%).

Raspberries has higher vitamin c (151 mg vs 0 mg).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of vitamin d (0 µg).

Raspberries provides 45 µg vs 1.5 µg in Brown Rice (Cooked) (+44 µg, +2974%).

Brown Rice (Cooked) provides 0.44 mg vs 0.18 mg in Raspberries (+0.25 mg, +137%).

Brown Rice (Cooked) provides 6.2 mg vs 3.5 mg in Raspberries (+2.8 mg, +81%).

Both Brown Rice (Cooked) and Raspberries provide similar amounts of vitamin b6 (0.36 mg).

Brown Rice (Cooked) provides 9.8 mg vs 5.8 mg in Raspberries (+4.0 mg, +69%).

Raspberries provides 144 mg vs 24.4 mg in Brown Rice (Cooked) (+120 mg, +491%).

Raspberries provides 127 mg vs 107 mg in Brown Rice (Cooked) (+19.6 mg, +18%).

Raspberries provides 2.4 mg vs 1.7 mg in Brown Rice (Cooked) (+0.69 mg, +40%).

Brown Rice (Cooked) provides 0.59 g vs 0.11 g in Raspberries (+0.48 g, +434%).