Rice, white and wild, cooked, no added fat vs. Yellow rice, cooked, NS as to fat vs. Yellow rice, cooked, no added 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, white and wild, cooked, no added fat has the most protein of the foods compared, at 1.8 g per 100g.

Nutrient	Rice, white and wild, cooked, no added…	Yellow rice, cooked, NS as to fat	Yellow rice, cooked, no added fat
Protein	1.8 G	1.8 G	1.8 G
Total lipid (fat)	0.16 G	0.45 G	0.45 G
Carbohydrate, by difference	17.2 G	19.1 G	19.1 G
Energy	79 KCAL	88 KCAL	88 KCAL
Total Sugars	0.11 G	0.45 G	0.45 G
Fiber, total dietary	0.5 G	0.5 G	0.5 G
Calcium, Ca	9 MG	12 MG	12 MG
Iron, Fe	0.81 MG	0.62 MG	0.62 MG
Potassium, K	34 MG	195 MG	195 MG
Sodium, Na	401 MG	340 MG	340 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.04 G	0 G	0 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.