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Portions and preparation · USDA nutrition

Yellow rice cooked calories per cup cooked: 139–168 across all 2 named USDA examples

Across all 2 named USDA examples, a cup cooked contains 139–168 calories. Their listed weights span 158–163 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 122 g

126calories

Yellow rice, cooked, fat added

Protein
2.1 g
Carbs
22.8 g
Fat
3 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2708421 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 104–126 calories in the records' own listed source servings and 88–103 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Yellow rice cooked, begin by separating “Yellow rice, cooked, fat added” from “Yellow rice, cooked, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How yellow rice cooked records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Yellow rice, cooked, no added fat 88 kcal
    88 kcal
  2. Yellow rice, cooked, fat added 103 kcal
    103 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Rice.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “yellow rice.” That rule determines membership before any nutrition result is read.

For Yellow rice cooked, this page can compare 2 named records from FDC 2708421 through FDC 2708420. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

118–122 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

15 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

0.1 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fat added” (0.4 g) and “no added fat” (0.5 g).

Observed source examples

Both records, with their own serving weights intact

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every yellow rice cooked.

Important: “Lower” begins with Yellow rice, cooked, no added fat; “higher” ends with Yellow rice, cooked, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every yellow rice cooked meal.

Full comparison

Compare every selected FNDDS record

For Yellow rice cooked, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Yellow rice cooked nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Yellow rice, cooked, fat added Direct name match 122 gUSDA reference amount 126 kcal 103 2.1 g 0.5 g 428 mg FDC 2708421 ↗
Yellow rice, cooked, no added fat Direct name match 118 gUSDA reference amount 104 kcal 88 2.1 g 0.6 g 401 mg FDC 2708420 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 118 to 122 grams—a 4-gram gap before composition enters the comparison. Their own source servings run from 104 calories for “no added fat” to 126 for “fat added.” At a fixed 100 grams, “no added fat” is 88 calories and “fat added” is 103—a fixed-weight separation of 15 calories. For Yellow rice cooked, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “cooked, fat added” and “cooked, no added fat”. Across the source formulations, the shared backbone includes beverages, water, tap, drinking and yellow rice with seasoning, dry packet mix, unprepared; differentiating rows include margarine, stick. On this Yellow rice cooked page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Yellow rice cooked” cannot resolve the differences between Yellow rice, cooked, fat added and Yellow rice, cooked, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 118–122 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “cooked, fat added” and “cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include beverages, water, tap, drinking and yellow rice with seasoning, dry packet mix, unprepared; rows that vary across the set include margarine, stick. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Yellow rice, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Yellow rice cooked unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that yellow rice cooked is the right meal family. Then resolve the phrases that actually separate this set—“cooked, fat added” and “cooked, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Yellow rice cooked source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Yellow rice cooked source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Yellow rice, cooked, fat added is higher in total fat per 100 g

Yellow rice, cooked, fat added reports 2.4 g versus 0.5 g for Yellow rice, cooked, no added fat: a 2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Yellow rice, cooked, no added fat is denser; Yellow rice, cooked, fat added is higher in its source amount

Yellow rice, cooked, no added fat reports 1.8 g per 100 g and 2.1 g in USDA source amount (118 g). Yellow rice, cooked, fat added reports a lower 1.8 g per 100 g but a higher 2.1 g in USDA source amount (122 g).

Record identity is part of the estimate

Distinguish “Yellow rice, cooked, fat added” from “Yellow rice, cooked, no added fat”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Yellow rice cooked source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Margarine, stick

USDA input 81102010 appears in 1 of 2 context records; its summed listed input weight spans 14–14 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 2 context records in this source topic Rice

Yellow rice, cooked, fat added and Yellow rice, cooked, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Beverages, water, tap, drinking

USDA input 14411 appears in 2 of 2 context records; its summed listed input weight spans 474–474 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Inspect an exact record Yellow rice, cooked, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708421 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Yellow rice, cooked, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708420 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 88 kcal in Yellow rice, cooked, no added fat to 103 kcal in Yellow rice, cooked, fat added, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0.4 g in Yellow rice, cooked, fat added to 0.5 g in Yellow rice, cooked, no added fat, all per 100 g.

Follow this evidence path