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Wild Rice Nutrition Facts

166 calories in 1 cup

Calories in Wild Rice
Wild rice, cooked
166 calories in 1 cup
1 cup = 164g ≈ 0.362lb ≈ 5.78oz
1 calories / gram
3 Weight Watchers points
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Calorie Sources:83% carbohydrates; 14% proteins; 3% fats
Fats:0.56 g (5 calories, 0% by weight)
Carbohydrates:35.00 g (138 calories, 21% by weight)
Proteins:6.54 g (23 calories, 4% by weight)
Alcohol:~
Water:121.25 g (74% by weight)
Fat Composition:70% polyunsaturated; 17% monounsaturated; 13% saturated
Trans Fat :~
Dietary Fiber:2.95 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20089
Tags: rice;
Related Foods: Calories in Brown Rice Flour
Calories in Rice Pudding
Calories in Rice With Pasta
Rice, brown, long-grain, cooked
Rice, brown, long-grain, raw
Rice, brown, medium-grain, raw
Rice, white, glutinous, cooked
Rice, white, long-grain, regular, cooked
Vitamin A:5 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:3.28 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:104.96 mcg
Vitamin B-1:82 mcg
Vitamin B-2:131.20 mcg
Vitamin B-3:2.10 mg
Vitamin B-5:246 mcg
Vitamin B-6:213.20 mcg
Vitamin B-9:42.64 mcg
Food folate:42.64 mcg
Dietary Folate Equivalent:42.64 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:16.73 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:393.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.82 mcg
Calcium (Ca):4.92 mg
Copper (Cu):196.80 mcg
Fluoride (F):~
Iron (Fe):984 mcg
Magnesium (Mg):52.48 mg
Manganese (Mn):459.20 mcg
Phosphorus (P):0.13 g
Potassium (K):0.17 g
Selenium (Se):1.31 mcg
Sodium (Na):4.92 mg
Zinc (Zn):2.20 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:35.00 g
Dietary Fiber:2.95 g
Sugars Total:1.20 g
Fructose:0.33 g
Galactose:~
Glucose/Dextrose:0.33 g
Lactose:~
Maltose:~
Sucrose:0.54 g
Starch:~
Proteins Total:6.54 g
Essential amino acids
Phenylalanine:0.31 g
Leucine:0.44 g
Methionine:0.18 g
Lysine:0.28 g
Isoleucine:0.26 g
Valine:0.38 g
Threonine:0.20 g
Tryptophan:65.60 mg
Histidine:0.16 g
Arginine:0.49 g
Non-essential amino acids
Alanine:0.36 g
Aspartic acid:0.62 g
Betaine:~
Cystine:65.60 mg
Glutamic acid:1.13 g
Glycine:0.30 g
Hydroxyproline:~
Proline:0.23 g
Serine:0.34 g
Tyrosine:0.26 g
Fats Total:0.56 g
Saturated fatty acids:65.60 mg
Monounsaturated fatty acids:82 mg
Polyunsaturated fatty acids:0.34 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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:65.60 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:4.92 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:82 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]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.15 g
[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:0.66 g
Caffeine:~
Theobromine:~
Product Type:Wild
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:1 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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