Food database and calorie counter Source: Generic

Brown Rice (Fat Added in Cooking)

Nutrition Facts
Serving Size 1 cup of cooked
 
Amount Per Serving
Calories from Fat 48
Calories 243
 
% Daily Values*
Total Fat 5.33g 8%
  Saturated Fat 1.023g 5%
  Polyunsaturated Fat 1.678g  
  Monounsaturated Fat 2.335g  
Cholesterol 0mg 0%
Sodium 606mg 25%
Potassium 82mg  
Total Carbohydrate 43.71g 15%
  Dietary Fiber 3.3g 13%
  Sugars 0.67g  
Protein 4.9g  
 
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 4%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
12%
of RDI*
(243 calories)
12% of RDI
Calorie Breakdown:
 
Carbohydrate (72%)
 
Fat (20%)
 
Protein (8%)
Carbohydrates, 43.71g (72%) Fat, 5.33g (20%) Protein, 4.9g (8%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
243
Fat
5.33g
Carbs
43.71g
Protein
4.9g
There are 243 calories in 1 cup of cooked Brown Rice (Fat Added in Cooking).
Calorie breakdown: 20% fat, 72% carbs, 8% protein.

Common Serving Sizes:

Serving Size Calories
1 oz, dry, yields 118
100 g 124
1 cup cooked 243
1 cup, dry, yields 771

Related Types of Brown Rice:

Brown Rice
Instant Brown Rice
Brown Rice (Medium-Grain, Cooked)
Brown Rice (Long-Grain, Cooked)
Brown and Wild Rice
Brown and Wild Flavored Rice
  view more brown rice nutritional info

Related Types of Rice:

Instant White Rice
White Rice
White Rice (Short-Grain, Cooked)
White Rice (Medium-Grain, Cooked)
  view more rice nutritional info

See Also:

Brown Rice (Long-Grain)
Brown Rice (Medium-Grain)
Milk (Fat Free or Skim, Calcium Fortified)
Milk (Nonfat with Added Vitamin A)
Milk (Nonfat with Added Vitamin A and Nonfat Solids)
  view more results

Contains these Ingredients:

190 g Brown rice (long-grain, cooked)
5 g Margarine (regular, 80% fat with salt, stick)
1 g Salt
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Recently Eaten By:

josialfa
on 24 November 2014
roseomg
on 14 November 2014
Alchemist324
on 10 November 2014
paimon
on 30 October 2014

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