Rice, white, cooked, made with butter vs. Rice, white, cooked, fat added, NS as to fat type vs. Rice, cooked, with milk
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, white, cooked, made with butter | Rice, white, cooked, fat added, NS as… | Rice, cooked, with milk |
|---|---|---|---|
| Protein | 2.6 G | 2.6 G | 5.1 G |
| Total lipid (fat) | 2.6 G | 2.8 G | 2.3 G |
| Carbohydrate, by difference | 27.2 G | 27.2 G | 25 G |
| Energy | 147 KCAL | 148 KCAL | 144 KCAL |
| Total Sugars | 0.06 G | 0.05 G | 4.9 G |
| Fiber, total dietary | 0.4 G | 0.4 G | 0.3 G |
| Calcium, Ca | 11 MG | 10 MG | 133 MG |
| Iron, Fe | 1.2 MG | 1.2 MG | 1 MG |
| Potassium, K | 34 MG | 34 MG | 183 MG |
| Sodium, Na | 253 MG | 246 MG | 357 MG |
| Cholesterol | 7 MG | 2 MG | 9 MG |
| Fatty acids, total saturated | 1.4 G | 0.73 G | 1.3 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.