Energy
upper quarter142 kcalthis record per 100 g
- Corpus median
- 132 kcal
- Middle 50%
- 110–141 kcal
Based on 20 records reporting energy.
Pasta, rice & grainsmoderate variability
White rice, cooked, with margarine calories: 173 per 122 g
This exact USDA record reports 173 calories for 122 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Rice, white, cooked, made with margarine
Quick facts
USDA reference amount · 122 g
- Calories
- 173 kcal
- Protein
- 3.2 g
- Carbohydrate
- 33.2 g
- Total fat
- 2.6 g
- Fiber
- 0.5 g
- Sodium
- 315 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 122 g
173calories
Rice, white, cooked, made with margarine
- Protein
- 3.2 g
- Carbs
- 33.2 g
- Fat
- 2.6 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 173 calories for USDA reference amount at 122 grams. On a fixed-weight basis, the same record contains 142 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 3.2 g protein, 0.5 g fiber, and 315 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is rice, white, long-grain, regular, enriched, cooked, representing 96.5% of the record’s listed input weight. The record contains 3 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup, cooked answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 173–231 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2708406: “Rice, white, cooked, made with margarine.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2708406, each row multiplies the published per-100-gram values by its stated weight. “75% of the reference weight” through “1 cup, cooked” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 75% of the reference weightArithmetic scenario from the reference weight | 91.5 g | 130 kcal | 2.4 g | 0.4 g | 236 mg |
| USDA reference amountExact record reference weight | 122 g | 173 kcal | 3.2 g | 0.5 g | 315 mg |
| 1 cup, cookedUSDA-listed household measure | 163 g | 231 kcal | 4.2 g | 0.7 g | 421 mg |
02 · Fixed-weight context
Where 100 grams sits inside Rice
The comparison set contains 20 exact records in the Rice USDA category. Here, “upper quarter” describes FDC 2708406’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half2.6 gthis record per 100 g
- Corpus median
- 2.6 g
- Middle 50%
- 2.3–2.8 g
Based on 20 records reporting protein.
Dietary fiber
middle half0.4 gthis record per 100 g
- Corpus median
- 0.5 g
- Middle 50%
- 0.4–1 g
Based on 20 records reporting dietary fiber.
Sodium
middle half258 mgthis record per 100 g
- Corpus median
- 242 mg
- Middle 50%
- 212–346 mg
Based on 20 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2708406’s 122 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron1 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium315 mg
≈ 14% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat0.5 g
≈ 3% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Rice, white, cooked, made with margarine,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2708408 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 122 g
A 25% weight move in either direction spans 91.5–152.5 g. When composition is held constant, those endpoints calculate to 130 kcal and 217 kcal.
- 02
Record choice: compare with FDC 2708408
At an equal 100 g, this record has 1.8 g more total fat than “Rice, white, cooked, no added fat.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Rice, white, long-grain, regular, enriched, cooked
The source formulation has 3 input rows; Rice, white, long-grain, regular, enriched, cooked supplies 96.5% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “white; cooked; made with margarine” fits. Inspect FDC 2708408 when “white; cooked; no added fat” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Rice, white, cooked, made with margarine
- Exact source wording
- “Rice, white, cooked, made with margarine”
- Source identity
- USDA FDC 2708406 · FNDDS 56205006
- Named qualifiers
- white · cooked · made with margarine
- Source inputs unique in this pair
- Margarine, NFS
Inspect this alternative when its fields fit better
Rice, white, cooked, no added fat
- Exact source wording
- “Rice, white, cooked, no added fat”
- Source identity
- USDA FDC 2708408 · FNDDS 56205008
- Named qualifiers
- white · cooked · no added fat
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “white”, “cooked”, and “made with margarine”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordRice, white, cooked, made with margarine | 122 g173 kcal | 142 kcal | 2.6 g | 2.1 g | 0.4 g | 258 mg |
| Rice, white, cooked, made with butter | 122 g179 kcal | 147 kcal | 2.6 g | 2.6 g | 0.4 g | 253 mg |
| Rice, brown, cooked, made with margarine | 147 g197 kcal | 134 kcal | 2.4 g | 2.6 g | 1 g | 213 mg |
| Rice, white, cooked, made with oil | 122 g184 kcal | 151 kcal | 2.6 g | 3.1 g | 0.4 g | 238 mg |
| Rice, white, cooked, glutinous | 130 g125 kcal | 96 kcal | 2 g | 0.2 g | 1 g | 227 mg |
| Rice, brown, cooked, made with butter | 147 g201 kcal | 137 kcal | 2.4 g | 3 g | 1 g | 209 mg |
| Rice, white, cooked, no added fat | 118 g152 kcal | 129 kcal | 2.7 g | 0.3 g | 0.4 g | 245 mg |
How to compare FDC 2708406: its source amount is 122 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2708406, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup, cooked
231 kcal
163 g
At a glance
Nutrient signals in the source amount
For FDC 2708406, Sodium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Sodium
314.8 mg≈ 14% Daily ValueCarbohydrate
33.2 g≈ 12% Daily ValueIron
1.4 mg≈ 8% Daily ValueThe percentages above apply to FDC 2708406’s 122 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2708406 at 122 g—not a measured or recommended plate.
- The representative USDA portion contains 315 mg sodium, about 14% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 122 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 173 kcal 142 kcal | Not established Not established |
| Protein | 3.2 g 2.6 g | Not shown Not shown |
| Carbohydrate | 33.2 g 27.2 g | 12% 10% |
| Total fat | 2.6 g 2.1 g | 3% 3% |
| Dietary fiber | 0.5 g 0.4 g | 2% 1% |
| Sugars | 0.1 g 0.1 g | Not established Not established |
| Sodium | 314.8 mg 258 mg | 14% 11% |
| Saturated fat | 0.5 g 0.4 g | 3% 2% |
| Monounsaturated Fat | 0.9 g 0.8 g | Not established Not established |
| Polyunsaturated Fat | 1 g 0.8 g | Not established Not established |
| Cholesterol | 0 mg 0 mg | 0% 0% |
| Potassium | 42.7 mg 35 mg | 1% 1% |
| Calcium | 12.2 mg 10 mg | 1% 1% |
| Iron | 1.4 mg 1.2 mg | 8% 6% |
| Magnesium | 14.6 mg 12 mg | 3% 3% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.1 µg 0.1 µg | 1% 1% |
| Vitamin A | 28.1 µg 23 µg | 3% 3% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 81.7 g 67 g | Not established Not established |
For FDC 2708406, approximate percentages divide the displayed 122 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2708406 to 3 source inputs totaling 163.7 g in its standardized formulation. Publishing that exact provenance makes “Rice, white, cooked, made with margarine” inspectable beside similarly named records.
How to read this
3 listed components
The largest listed inputs by source weight are Rice, white, long-grain, regular, enriched, cooked, Margarine, NFS, Salt, table. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
163.7 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Rice, white, long-grain, regular, enriched, cookedUSDA ingredient 20045 · encyclopedia page available | 1 C | 158 g | 96.5% |
| 2 | Margarine, NFSUSDA ingredient 81102000 · encyclopedia page available | 1 TS | 4.7 g | 2.9% |
| 3 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.17 | 1 g | 0.6% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2708406, the close-record rule searches the USDA “Rice” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Rice, white, cooked, made with margarine
- USDA category
- Rice
- FDC ID
- 2708406
- FNDDS code
- 56205006
Closest inspectable record
Rice, white, cooked, no added fat
- USDA category
- Rice
- FDC ID
- 2708408
- FNDDS code
- 56205008
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 142 kcal | 129 kcal | +13 kcal |
| Protein | 2.6 g | 2.7 g | −0.1 g |
| Carbohydrate | 27.2 g | 28 g | −0.8 g |
| Total fat | 2.1 g | 0.3 g | +1.8 g |
| Dietary fiber | 0.4 g | 0.4 g | Same listed value |
| Sodium | 258 mg | 245 mg | +13 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 13 more calories and 1.8 g more total fat than “Rice, white, cooked, no added fat.”
Only this record lists Margarine, NFS. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Rice, white, long-grain, regular, enriched, cooked; Salt, table.
Listed only in this record: Margarine, NFS.
Portion evidence
The listed portion sets differ
This record’s reference amount is 122 g; a familiar listed measure is 1 cup, cooked (163 g).
The comparison record’s reference amount is 118 g; a familiar listed measure is 1 cup, cooked (158 g).
Use the 100-gram row to compare FDC 2708406 with FDC 2708408 at equal mass; use their 122 g and 118 g source amounts only for portion matching.
Evidence boundary: FDC 2708406 versus FDC 2708408 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full rice source category → Read the calculation and selection methodology →
From record to familiar meal
Guides that use this exact USDA record
These 2 guides place “Rice, white, cooked, made with margarine” beside explicitly linked source records; use them to compare preparations without turning FDC 2708406 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount served, cooked-to-dry ratio, sauce or mix-ins, added fat.
For “Rice, white, cooked, made with margarine,” resolve amount served first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount served
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
cooked-to-dry ratio
Match the food state before matching the number. Cooking, draining, or added liquid can change grams and concentration even when the food name barely changes.
- 03
sauce or mix-ins
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
- 04
added fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2708406 comes from FoodData Central Survey Foods (FNDDS). Its 142 kcal per 100 g becomes 173 kcal at 122 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2708406
FNDDS food code: 56205006
The scaling for FDC 2708406 can be exact while the match to “Rice, white, cooked, made with margarine” is wrong. That is why this profile keeps its 122 g weight, 3-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.