BURGUNDY RED RICE vs. BUTTER & CHIVE SPROUTED RISOTTO, BUTTER & CHIVE
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BURGUNDY RED RICE has the most protein of the foods compared, at 8.9 g per 100g.
| Nutrient | BURGUNDY RED RICE | BUTTER & CHIVE SPROUTED RISOTTO, BUTTER… |
|---|---|---|
| Protein | 8.9 G | 7.5 G |
| Total lipid (fat) | 2.2 G | 2.8 G |
| Carbohydrate, by difference | 71.1 G | 71.7 G |
| Energy | 333 KCAL | 340 KCAL |
| Total Sugars | 0 G | 5.7 G |
| Fiber, total dietary | 4.4 G | 5.7 G |
| Calcium, Ca | 0 MG | 75 MG |
| Iron, Fe | 0.8 MG | 1.4 MG |
| Sodium, Na | 22 MG | 925 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.