Rice, cooked, with milk vs. Rice, white, cooked, made with margarine vs. Rice, white, 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, cooked, with milk has the most protein of the foods compared, at 5.1 g per 100g.
| Nutrient | Rice, cooked, with milk | Rice, white, cooked, made with margarine | Rice, white, cooked, made with butter |
|---|---|---|---|
| Protein | 5.1 G | 2.6 G | 2.6 G |
| Total lipid (fat) | 2.3 G | 2.1 G | 2.6 G |
| Carbohydrate, by difference | 25 G | 27.2 G | 27.2 G |
| Energy | 144 KCAL | 142 KCAL | 147 KCAL |
| Total Sugars | 4.9 G | 0.05 G | 0.06 G |
| Fiber, total dietary | 0.3 G | 0.4 G | 0.4 G |
| Calcium, Ca | 133 MG | 10 MG | 11 MG |
| Iron, Fe | 1 MG | 1.2 MG | 1.2 MG |
| Potassium, K | 183 MG | 35 MG | 34 MG |
| Sodium, Na | 357 MG | 258 MG | 253 MG |
| Cholesterol | 9 MG | 0 MG | 7 MG |
| Fatty acids, total saturated | 1.3 G | 0.44 G | 1.4 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.