Rice, white, with gravy, fat added vs. Rice, white, with corn, no added fat vs. Rice, white, with gravy, NS as to 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.
Rice, white, with corn, no added fat has the most protein of the foods compared, at 2.6 g per 100g.
| Nutrient | Rice, white, with gravy, fat added | Rice, white, with corn, no added fat | Rice, white, with gravy, NS as to fat |
|---|---|---|---|
| Protein | 2 G | 2.6 G | 2 G |
| Total lipid (fat) | 3 G | 0.38 G | 3 G |
| Carbohydrate, by difference | 20 G | 25.8 G | 20 G |
| Energy | 117 KCAL | 117 KCAL | 117 KCAL |
| Total Sugars | 0.13 G | 0.83 G | 0.13 G |
| Fiber, total dietary | 0.3 G | 0.9 G | 0.3 G |
| Calcium, Ca | 10 MG | 8 MG | 10 MG |
| Iron, Fe | 0.81 MG | 1 MG | 0.81 MG |
| Potassium, K | 36 MG | 86 MG | 36 MG |
| Sodium, Na | 287 MG | 182 MG | 287 MG |
| Cholesterol | 2 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.52 G | 0.08 G | 0.52 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.