Rice, white, with carrots, dark green vegetables,… vs. Spanish rice, no added fat vs. Rice, brown, with gravy, no added fat
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.
Spanish rice, no added fat has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | Rice, white, with carrots, dark green… | Spanish rice, no added fat | Rice, brown, with gravy, no added fat |
|---|---|---|---|
| Protein | 2.3 G | 2.9 G | 2.1 G |
| Total lipid (fat) | 0.27 G | 1 G | 1.4 G |
| Carbohydrate, by difference | 21.8 G | 19.9 G | 19.6 G |
| Energy | 101 KCAL | 101 KCAL | 101 KCAL |
| Total Sugars | 0.73 G | 1.6 G | 0.26 G |
| Fiber, total dietary | 0.9 G | 1.1 G | 1.2 G |
| Calcium, Ca | 17 MG | 21 MG | 5 MG |
| Iron, Fe | 1 MG | 1.1 MG | 0.42 MG |
| Potassium, K | 91 MG | 125 MG | 73 MG |
| Sodium, Na | 198 MG | 314 MG | 256 MG |
| Cholesterol | 0 MG | 3 MG | 1 MG |
| Fatty acids, total saturated | 0.07 G | 0.29 G | 0.37 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.