Rice, brown, cooked, made with margarine vs. Rice, brown, cooked, made with butter vs. Rice, brown, cooked, fat added, NS as to fat type
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, cooked, made with butter has the most protein of the foods compared, at 2.4 g per 100g.
| Nutrient | Rice, brown, cooked, made with margarine | Rice, brown, cooked, made with butter | Rice, brown, cooked, fat added, NS as… |
|---|---|---|---|
| Protein | 2.4 G | 2.4 G | 2.4 G |
| Total lipid (fat) | 2.6 G | 3 G | 3.1 G |
| Carbohydrate, by difference | 25.2 G | 25.2 G | 25.2 G |
| Energy | 134 KCAL | 137 KCAL | 138 KCAL |
| Total Sugars | 0.22 G | 0.23 G | 0.22 G |
| Fiber, total dietary | 1 G | 1 G | 1 G |
| Calcium, Ca | 6 MG | 6 MG | 6 MG |
| Iron, Fe | 0.39 MG | 0.39 MG | 0.39 MG |
| Potassium, K | 79 MG | 78 MG | 78 MG |
| Sodium, Na | 213 MG | 209 MG | 203 MG |
| Cholesterol | 0 MG | 5 MG | 2 MG |
| Fatty acids, total saturated | 0.49 G | 1.3 G | 0.73 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.