Rice, brown, cooked, no added fat vs. Rice, brown, cooked, NS as to fat vs. Rice, wild, 100%, cooked, NS as to fat
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, wild, 100%, cooked, NS as to fat has the most protein of the foods compared, at 3.9 g per 100g.
| Nutrient | Rice, brown, cooked, no added fat | Rice, brown, cooked, NS as to fat | Rice, wild, 100%, cooked, NS as to fat |
|---|---|---|---|
| Protein | 2.4 G | 2.4 G | 3.9 G |
| Total lipid (fat) | 1.1 G | 1.1 G | 3.1 G |
| Carbohydrate, by difference | 25.8 G | 25.8 G | 20.6 G |
| Energy | 123 KCAL | 123 KCAL | 122 KCAL |
| Total Sugars | 0.22 G | 0.22 G | 0.71 G |
| Fiber, total dietary | 1 G | 1 G | 1.7 G |
| Calcium, Ca | 5 MG | 5 MG | 3 MG |
| Iron, Fe | 0.4 MG | 0.4 MG | 0.58 MG |
| Potassium, K | 80 MG | 80 MG | 98 MG |
| Sodium, Na | 201 MG | 201 MG | 231 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.2 G | 0.2 G | 0.41 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.