Framboesas vs Arroz Branco

White Rice (Cooked) provides 130 kcal vs 52 kcal in Raspberries (+78 kcal, +150%).

White Rice (Cooked) provides 28.2 g vs 11.9 g in Raspberries (+16.2 g, +136%).

Raspberries provides 0.65 g vs 0.28 g in White Rice (Cooked) (+0.37 g, +132%).

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

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

Raspberries provides 7.8 µg vs 0.1 µg in White Rice (Cooked) (+7.7 µg, +7700%).

White Rice (Cooked) provides slightly more thiamin (vitamin b1) (0.16 mg vs 0.03 mg).

White Rice (Cooked) provides 1.5 mg vs 0.60 mg in Raspberries (+0.88 mg, +147%).

Both Raspberries and White Rice (Cooked) provide similar amounts of vitamin b6 (0.06 mg).

Both Raspberries and White Rice (Cooked) provide similar amounts of sodium (1.0 mg).

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

Raspberries provides 22.0 mg vs 12.0 mg in White Rice (Cooked) (+10.0 mg, +83%).

White Rice (Cooked) provides 0.49 mg vs 0.42 mg in Raspberries (+0.07 mg, +17%).

White Rice (Cooked) provides slightly more saturated fat (0.08 g vs 0.02 g).

White Rice (Cooked) provides 205 kcal vs 64 kcal in Raspberries (+141 kcal, +221%).

White Rice (Cooked) provides 44.5 g vs 14.7 g in Raspberries (+29.8 g, +203%).

Raspberries provides 0.80 g vs 0.44 g in White Rice (Cooked) (+0.36 g, +81%).

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

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

Raspberries provides 9.6 µg vs 0.2 µg in White Rice (Cooked) (+9.4 µg, +5972%).

White Rice (Cooked) provides 0.26 mg vs 0.04 mg in Raspberries (+0.22 mg, +554%).

White Rice (Cooked) provides 2.3 mg vs 0.74 mg in Raspberries (+1.6 mg, +217%).

White Rice (Cooked) provides slightly more vitamin b6 (0.15 mg vs 0.07 mg).

White Rice (Cooked) provides 1.6 mg vs 1.2 mg in Raspberries (+0.35 mg, +28%).

Raspberries provides 30.8 mg vs 15.8 mg in White Rice (Cooked) (+15.0 mg, +95%).

Raspberries provides 27.1 mg vs 19.0 mg in White Rice (Cooked) (+8.1 mg, +43%).

White Rice (Cooked) provides 0.77 mg vs 0.52 mg in Raspberries (+0.26 mg, +50%).

White Rice (Cooked) provides slightly more saturated fat (0.12 g vs 0.02 g).

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

Raspberries provides 22.9 g vs 21.7 g in White Rice (Cooked) (+1.2 g, +6%).

Raspberries provides 1.2 g vs 0.22 g in White Rice (Cooked) (+1.0 g, +479%).

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

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

Raspberries provides 15 µg vs 0.1 µg in White Rice (Cooked) (+15 µg, +19349%).

White Rice (Cooked) provides slightly more thiamin (vitamin b1) (0.13 mg vs 0.06 mg).

Both Raspberries and White Rice (Cooked) provide similar amounts of niacin (vitamin b3) (1.1 mg).

Both Raspberries and White Rice (Cooked) provide similar amounts of vitamin b6 (0.11 mg).

Raspberries provides 1.9 mg vs 0.77 mg in White Rice (Cooked) (+1.2 mg, +149%).

Raspberries provides 48.0 mg vs 7.7 mg in White Rice (Cooked) (+40.3 mg, +523%).

Raspberries provides 42.2 mg vs 9.2 mg in White Rice (Cooked) (+33.0 mg, +357%).

Raspberries provides 0.81 mg vs 0.38 mg in White Rice (Cooked) (+0.43 mg, +114%).

Both Raspberries and White Rice (Cooked) provide similar amounts of saturated fat (0.04 g).

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

Raspberries provides 68.9 g vs 65.1 g in White Rice (Cooked) (+3.8 g, +6%).

Raspberries provides 3.8 g vs 0.65 g in White Rice (Cooked) (+3.1 g, +480%).

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

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

Raspberries provides 45 µg vs 0.2 µg in White Rice (Cooked) (+45 µg, +19383%).

White Rice (Cooked) provides 0.38 mg vs 0.18 mg in Raspberries (+0.19 mg, +104%).

Both Raspberries and White Rice (Cooked) provide similar amounts of niacin (vitamin b3) (3.5 mg).

Raspberries provides 0.32 mg vs 0.21 mg in White Rice (Cooked) (+0.10 mg, +48%).

Raspberries provides 5.8 mg vs 2.3 mg in White Rice (Cooked) (+3.5 mg, +150%).

Raspberries provides 144 mg vs 23.1 mg in White Rice (Cooked) (+121 mg, +524%).

Raspberries provides 127 mg vs 27.7 mg in White Rice (Cooked) (+99.2 mg, +358%).

Raspberries provides 2.4 mg vs 1.1 mg in White Rice (Cooked) (+1.3 mg, +114%).

White Rice (Cooked) provides slightly more saturated fat (0.18 g vs 0.11 g).