Stewed rice, Puerto Rican style vs. Cake made with glutinous rice and dried beans vs. Spanish rice, from restaurant
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.
Cake made with glutinous rice and dried beans has the most protein of the foods compared, at 7.8 g per 100g.
| Nutrient | Stewed rice, Puerto Rican style | Cake made with glutinous rice and dried… | Spanish rice, from restaurant |
|---|---|---|---|
| Protein | 4 G | 7.8 G | 3.3 G |
| Total lipid (fat) | 7.8 G | 0.6 G | 5.3 G |
| Carbohydrate, by difference | 33.4 G | 36.1 G | 31.2 G |
| Energy | 224 KCAL | 185 KCAL | 185 KCAL |
| Total Sugars | 0.34 G | 1.5 G | 1.3 G |
| Fiber, total dietary | 0.7 G | 3.4 G | 1.2 G |
| Calcium, Ca | 17 MG | 34 MG | 20 MG |
| Iron, Fe | 1.8 MG | 0.93 MG | 1.1 MG |
| Potassium, K | 81 MG | 241 MG | 116 MG |
| Sodium, Na | 654 MG | 942 MG | 528 MG |
| Cholesterol | 4 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 1.6 G | 0.07 G | 1 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.