Rice, white, with peas, fat added vs. Rice, white, with peas, NS as to fat vs. Rice, white, with corn, 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 peas, fat added has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | Rice, white, with peas, fat added | Rice, white, with peas, NS as to fat | Rice, white, with corn, NS as to fat |
|---|---|---|---|
| Protein | 3.2 G | 3.2 G | 2.6 G |
| Total lipid (fat) | 2.4 G | 2.4 G | 2.5 G |
| Carbohydrate, by difference | 24 G | 24 G | 25.2 G |
| Energy | 133 KCAL | 133 KCAL | 134 KCAL |
| Total Sugars | 1.1 G | 1.1 G | 0.81 G |
| Fiber, total dietary | 1.4 G | 1.4 G | 0.9 G |
| Calcium, Ca | 13 MG | 13 MG | 8 MG |
| Iron, Fe | 1.3 MG | 1.3 MG | 0.99 MG |
| Potassium, K | 52 MG | 52 MG | 84 MG |
| Sodium, Na | 197 MG | 197 MG | 178 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.36 G | 0.36 G | 0.37 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.