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Rice, white, glutinous, cooked

97 calories in 100 g

Calories in Rice, white, glutinous, cooked
Rice, white, glutinous, cooked Suggest a better name
97 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.97 calories / gram
2 Weight Watchers points
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Calorie Sources:90% carbohydrates; 8% proteins; 2% fats
Fats:0.19 g (2 calories, 0% by weight)
Carbohydrates:21.09 g (88 calories, 21% by weight)
Proteins:2.02 g (8 calories, 2% by weight)
Alcohol:~
Water:76.63 g (77% by weight)
Fat Composition:44% monounsaturated; 38% polyunsaturated; 19% saturated
Trans Fat :~
Dietary Fiber:1 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20055
Tags: rice;
Related Foods: Calories in Fried Rice
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Rice, brown, medium-grain, raw
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:10 mcg
Vitamin B-3:290 mcg
Vitamin B-5:210 mcg
Vitamin B-6:20 mcg
Vitamin B-9:1 mcg
Food folate:1 mcg
Dietary Folate Equivalent:1 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:2.10 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):2 mg
Copper (Cu):40 mcg
Fluoride (F):~
Iron (Fe):140 mcg
Magnesium (Mg):5 mg
Manganese (Mn):260 mcg
Phosphorus (P):8 mg
Potassium (K):10 mg
Selenium (Se):5.60 mcg
Sodium (Na):5 mg
Zinc (Zn):410 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:21.09 g
Dietary Fiber:1 g
Sugars Total:50 mg
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.02 g
Essential amino acids
Phenylalanine:0.10 g
Leucine:0.16 g
Methionine:40 mg
Lysine:70 mg
Isoleucine:80 mg
Valine:0.12 g
Threonine:70 mg
Tryptophan:20 mg
Histidine:40 mg
Arginine:0.16 g
Non-essential amino acids
Alanine:0.11 g
Aspartic acid:0.19 g
Betaine:~
Cystine:40 mg
Glutamic acid:0.39 g
Glycine:90 mg
Hydroxyproline:~
Proline:90 mg
Serine:0.10 g
Tyrosine:60 mg
Fats Total:0.19 g
Saturated fatty acids:30 mg
Monounsaturated fatty acids:70 mg
Polyunsaturated fatty acids:60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:30 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:70 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:3 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:70 mg
Caffeine:~
Theobromine:~
Product Type:Rice
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:0 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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