Rice, brown, cooked, as ingredient vs. Cheese sauce, for use with vegetables vs. Rice, white, cooked, as ingredient
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.
Cheese sauce, for use with vegetables has the most protein of the foods compared, at 4.7 g per 100g.
| Nutrient | Rice, brown, cooked, as ingredient | Cheese sauce, for use with vegetables | Rice, white, cooked, as ingredient |
|---|---|---|---|
| Protein | 2.5 G | 4.7 G | 2.5 G |
| Total lipid (fat) | 1.1 G | 6.8 G | 0.37 G |
| Carbohydrate, by difference | 25.9 G | 9.6 G | 29 G |
| Energy | 124 KCAL | 120 KCAL | 130 KCAL |
| Total Sugars | 0.22 G | 0.07 G | 0.04 G |
| Fiber, total dietary | 1 G | 0.1 G | 0 G |
| Calcium, Ca | 5 MG | 145 MG | 4 MG |
| Iron, Fe | 0.4 MG | 0.08 MG | 1.3 MG |
| Potassium, K | 80 MG | 16 MG | 28 MG |
| Sodium, Na | 3 MG | 908 MG | 3 MG |
| Cholesterol | 0 MG | 20 MG | 0 MG |
| Fatty acids, total saturated | 0.2 G | 3.8 G | 0.07 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.