Rice, white, with pasta, dry

600 calories in 1 cup

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Calories in Rice, white, with pasta, dry
Rice, white, with pasta, dry Suggest a better name
600 calories in 1 cup
1 cup = 163g ≈ 0.359lb ≈ 5.75oz
3.68 calories / gram
12 Weight Watchers points
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Calorie Sources:85% carbohydrates; 10% proteins; 6% fats
Fats:3.98 g (33 calories, 2% by weight)
Carbohydrates:122.77 g (508 calories, 75% by weight)
Proteins:15.27 g (59 calories, 9% by weight)
Alcohol:~
Water:11.62 g (7% by weight)
Fat Composition:47% polyunsaturated; 31% monounsaturated; 22% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:3.26 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20056
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.24 mg
Vitamin B-2:440.10 mcg
Vitamin B-3:11.43 mg
Vitamin B-5:1.09 mg
Vitamin B-6:228.20 mcg
Vitamin B-9:339.04 mcg
Food folate:53.79 mcg
Dietary Folate Equivalent:539.53 mcg
Folic acid:285.25 mcg
Vitamin B-12:0.33 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:978 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):74.98 mg
Copper (Cu):440.10 mcg
Fluoride (F):~
Iron (Fe):6.49 mg
Magnesium (Mg):65.20 mg
Manganese (Mn):1.70 mg
Phosphorus (P):0.26 g
Potassium (K):0.34 g
Selenium (Se):52.00 mcg
Sodium (Na):3.04 g
Zinc (Zn):1.97 mg
Cholesterol:3.26 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:122.77 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:15.27 g
Essential amino acids
Phenylalanine:0.78 g
Leucine:1.17 g
Methionine:0.31 g
Lysine:0.44 g
Isoleucine:0.62 g
Valine:0.81 g
Threonine:0.47 g
Tryptophan:0.18 g
Histidine:0.33 g
Arginine:0.99 g
Non-essential amino acids
Alanine:0.72 g
Aspartic acid:1.11 g
Betaine:~
Cystine:0.33 g
Glutamic acid:3.94 g
Glycine:0.60 g
Hydroxyproline:~
Proline:1.08 g
Serine:0.77 g
Tyrosine:0.54 g
Fats Total:3.98 g
Saturated fatty acids:0.72 g
Monounsaturated fatty acids:1.04 g
Polyunsaturated fatty acids:1.56 g
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]:8.15 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.65 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:32.60 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]:3.26 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.04 g
[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]:1.48 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:81.50 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:9.37 g
Caffeine:~
Theobromine:~
Product Type:Rice
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Unlike other fats, trans fats are neither required nor beneficial for health. Eating trans fat increases the risk of coronary heart disease. For these reasons, health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts.
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