Rice, white, cooked, no added fat vs. Rice, cooked, NFS vs. Rice, white, 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, white, cooked, no added fat has the most protein of the foods compared, at 2.7 g per 100g.

Nutrient	Rice, white, cooked, no added fat	Rice, cooked, NFS	Rice, white, cooked, NS as to fat
Protein	2.7 G	2.7 G	2.7 G
Total lipid (fat)	0.28 G	0.28 G	0.28 G
Carbohydrate, by difference	28 G	28 G	28 G
Energy	129 KCAL	129 KCAL	129 KCAL
Total Sugars	0.05 G	0.05 G	0.05 G
Fiber, total dietary	0.4 G	0.4 G	0.4 G
Calcium, Ca	10 MG	10 MG	10 MG
Iron, Fe	1.2 MG	1.2 MG	1.2 MG
Potassium, K	35 MG	35 MG	35 MG
Sodium, Na	245 MG	245 MG	244 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.08 G	0.08 G	0.08 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.