| Composition | gram |
|---|---|
| Fat | 0.4 |
| Carbohydrate | 33.9 |
| Protein | 2.8 |
| Dietary fibre | 1.0 |
| Alcohol | 0.0 |
| Water | 62.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 2 |
| Carbohydrate | 89 |
| Protein | 7 |
| Dietary fibre | 1 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 2% | ||
| Carbohydrate | 89% | ||
| Dietary fibre | 1% | ||
| Protein | 7% | ||
| Alcohol | 0% | ||
| Water | - |
| Carbohydrate | Source | 33.9 g |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | 0.4 g |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | 0.1 g |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | 0.1 g |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 0 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 0 % | ||
| Sodium (Na) | |||
| Potassium (K) | 0 % | ||
| Magnesium (Mg) | 1 % | ||
| Phosphorus (P) | 5 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 0 % | ||
| Zinc (Zn) | 3 % | ||
| Selenium (Se) | 1 % | ||
| Copper (Cu) | 7 % | ||
| Iodine (I) | 14 % |
Food ID: 05.521
Scientific name: Oryza sativa L.
| Facets | |
|---|---|
| F01 Source | Rice (as plant) (A059Y) |
| F02 Part-nature | Grains (as part-nature) (A066Q) |
| F27 Source-commodities | Rice grain (A001D) |
| F28 Process | Boiling (A07GL) |
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Livsmedelsverket. Cereal and potato products 2022. Analysis of nutrients. Livsmedelsverket, Uppsala, 2023. Online version, www.livsmedelsverket.se
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Imputation of a component from one or more components from related food
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Analytical results |
| Method | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Polarimetry |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method | Imputation |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Below limit of quantification |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | High-performance liquid chromatography |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Weighted |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method | Analytical method |