Yellow rice, cooked, fat added vs. Rice, wild, 100%, cooked, no added fat vs. Rice, white, cooked, glutinous
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, wild, 100%, cooked, no added fat has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | Yellow rice, cooked, fat added | Rice, wild, 100%, cooked, no added fat | Rice, white, cooked, glutinous |
|---|---|---|---|
| Protein | 1.8 G | 4 G | 2 G |
| Total lipid (fat) | 2.4 G | 0.34 G | 0.19 G |
| Carbohydrate, by difference | 18.7 G | 21.2 G | 21 G |
| Energy | 103 KCAL | 100 KCAL | 96 KCAL |
| Total Sugars | 0.44 G | 0.73 G | 0.05 G |
| Fiber, total dietary | 0.4 G | 1.8 G | 1 G |
| Calcium, Ca | 11 MG | 3 MG | 2 MG |
| Iron, Fe | 0.6 MG | 0.6 MG | 0.14 MG |
| Potassium, K | 191 MG | 100 MG | 10 MG |
| Sodium, Na | 351 MG | 238 MG | 227 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.38 G | 0.05 G | 0.04 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.