Rice, brown and wild, cooked, fat added vs. Rice, brown, cooked, fat added, NS as to fat type vs. Rice, brown, cooked, made with butter
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.
Rice, brown and wild, cooked, fat added has the most protein of the foods compared, at 2.8 g per 100g.
| Nutrient | Rice, brown and wild, cooked, fat added | Rice, brown, cooked, fat added, NS as… | Rice, brown, cooked, made with butter |
|---|---|---|---|
| Protein | 2.8 G | 2.4 G | 2.4 G |
| Total lipid (fat) | 3.2 G | 3.1 G | 3 G |
| Carbohydrate, by difference | 24.3 G | 25.2 G | 25.2 G |
| Energy | 138 KCAL | 138 KCAL | 137 KCAL |
| Total Sugars | 0.3 G | 0.22 G | 0.23 G |
| Fiber, total dietary | 1.6 G | 1 G | 1 G |
| Calcium, Ca | 3 MG | 6 MG | 6 MG |
| Iron, Fe | 0.55 MG | 0.39 MG | 0.39 MG |
| Potassium, K | 85 MG | 78 MG | 78 MG |
| Sodium, Na | 202 MG | 203 MG | 209 MG |
| Cholesterol | 0 MG | 2 MG | 5 MG |
| Fatty acids, total saturated | 0.54 G | 0.73 G | 1.3 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.