Rice, white and wild, cooked, fat added vs. Rice, white and wild, cooked, NS as to fat vs. Rice, brown and wild, cooked, NS as to fat

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

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, NS as to fat has the most protein of the foods compared, at 2.2 g per 100g.

Nutrient	Rice, white and wild, cooked, fat added	Rice, white and wild, cooked, NS as to…	Rice, brown and wild, cooked, NS as to…
Protein	2.2 G	2.2 G	2.2 G
Total lipid (fat)	2.1 G	2.1 G	2.7 G
Carbohydrate, by difference	20.6 G	20.6 G	19.9 G
Energy	112 KCAL	112 KCAL	112 KCAL
Total Sugars	0.13 G	0.13 G	0.25 G
Fiber, total dietary	0.5 G	0.5 G	0.9 G
Calcium, Ca	11 MG	11 MG	6 MG
Iron, Fe	0.98 MG	0.98 MG	0.34 MG
Potassium, K	41 MG	41 MG	69 MG
Sodium, Na	510 MG	510 MG	509 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.41 G	0.41 G	0.5 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.