USDA ingredient referenceUpdated August 22, 2026

White rice cooked without added fat in 10 Feast-indexed USDA foods

Calories, portions and nutrition →Rice, white, cooked, no added fat

Within Feast’s 3,850-record USDA FNDDS reference corpus, “White rice cooked without added fat” appears as a formulation input in 10 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 10 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Rice, white, cooked, no added fat, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 56205008 across Feast’s reference corpus.

What the code means

One exact source label across 10 complete records.

Every occurrence collected here uses ingredient code 56205008 and the source description “Rice, white, cooked, no added fat.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Bean, pea, legume dishes (10). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

38.8%–40%

The middle half of linked records spans 1.2 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Bean, pea, legume dishes

10 of 10 linked records (100%) sit in this USDA category. The remainder span 0 other categories.

Most populated share band

30% to under 60%

10 records (100%) fall in this band after repeated rows for code 56205008 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 56205008 in 4 linked records (40%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 56205008 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 56205008 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 56205008 have been combined.

Under 1%0 records
0 of 10
1% to under 5%0 records
0 of 10
5% to under 15%0 records
0 of 10
15% to under 30%0 records
0 of 10
30% to under 60%10 records
10 of 10
60% to 100%0 records
0 of 10

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Bean, pea, legume dishes	10	40%	38.8%–40%	38.8%–40%

What the spread can tell you

In this collection, “Rice, white, cooked, no added fat” ranges from 38.8% to 40% of listed source-input weight, with a median of 40%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Verified consumer reference

Household measures and per-100-gram nutrition for Rice, white, cooked, no added fat

The values here come from Rice, white, cooked, no added fat, the exact complete FNDDS food cited as USDA FoodData Central record 2708408. Household totals are calculated only from gram weights USDA lists for that same record.

They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.

The complete FNDDS record's food code exactly matches source-input code 56205008.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 56205008, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	137 kcal	161–181 kcal	166 kcal	188 kcal	10
Proteinper 100 g of the complete food	4.7 g	5.8–6.2 g	6 g	7.5 g	10
Carbohydrateper 100 g of the complete food	21.9 g	23.6–24.9 g	24.2 g	25.8 g	10
Total fatper 100 g of the complete food	3.5 g	4.3–7.1 g	4.4 g	7.2 g	10
Dietary fiberper 100 g of the complete food	3.6 g	3.9–5 g	4.4 g	5.2 g	10
Sodiumper 100 g of the complete food	228 mg	230–296 mg	280 mg	309 mg	10

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 10 Feast-indexed food records that list code 56205008

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

10 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Beans and rice, from fast food / restaurant	Bean, pea, legume dishes	4 input rows	40 g	38.8%	185 kcal	6.3 g	299 mg	FDC 2708986 ↗
Beans and rice, with meat	Bean, pea, legume dishes	3 input rows	40 g	40%	162 kcal	7.5 g	263 mg	FDC 2708992 ↗
Beans and rice, with tomatoes	Bean, pea, legume dishes	2 input rows	40 g	40%	137 kcal	4.7 g	309 mg	FDC 2708991 ↗
Beans and white rice	Bean, pea, legume dishes	2 input rows	40 g	40%	164 kcal	6.5 g	231 mg	FDC 2708990 ↗
Black beans and rice, from fast food / restaurant	Bean, pea, legume dishes	4 input rows	40 g	38.8%	182 kcal	5.8 g	296 mg	FDC 2708988 ↗
Black beans and white rice	Bean, pea, legume dishes	2 input rows	40 g	40%	160 kcal	6 g	228 mg	FDC 2708994 ↗
Kidney beans and rice, from fast food / restaurant	Bean, pea, legume dishes	4 input rows	40 g	38.8%	179 kcal	5.7 g	296 mg	FDC 2708987 ↗
Kidney beans and white rice	Bean, pea, legume dishes	2 input rows	40 g	40%	158 kcal	5.9 g	229 mg	FDC 2708993 ↗
Pinto beans and rice, from fast food / restaurant	Bean, pea, legume dishes	4 input rows	40 g	38.8%	188 kcal	5.9 g	296 mg	FDC 2708989 ↗
Pinto beans and white rice	Bean, pea, legume dishes	2 input rows	40 g	40%	167 kcal	6.1 g	228 mg	FDC 2708995 ↗

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 9 exact records behind Rice, white, cooked, no added fat (USDA input 56205008). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Black beans and rice, from fast food / restaurant is higher in total fat per 100 g

Black beans and rice, from fast food / restaurant reports 7.1 g versus 0.3 g for Rice, white, cooked, no added fat: a 6.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Rice, white, cooked, no added fat is denser; Beans and white rice is higher in its source amount

Rice, white, cooked, no added fat reports 245 mg per 100 g and 289 mg in USDA source amount (118 g). Beans and white rice reports a lower 231 mg per 100 g but a higher 393 mg in USDA source amount (170 g).

Choose the record before reading the number

Black beans and rice, from fast food / restaurant and Black beans and white rice are not interchangeable

The page keeps both records at the same 100 g denominator and makes Source context (restaurant or fast food versus No matching controlled term in the source name) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Rice, white, cooked, no added fat (USDA input 56205008), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Beans and rice

Beans and rice, from fast food / restaurant and Beans and rice, with meat are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Rice, white

Rice, white, cooked, no added fat is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Black beans and rice, from fast food / restaurant vs Black beans and white rice

Both records appear in this page’s evidence set. The explicit record-description contrast is Source context: restaurant or fast food versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Kidney beans and rice, from fast food / restaurant vs Kidney beans and white rice

Follow this evidence path 8 context records in this source topic Bean, pea, legume dishes

Beans and white rice and Beans and rice, from fast food / restaurant 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 formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 3 of 9 context records; its summed listed input weight spans 3–3 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 A formulation detail that separates records Black beans, from dried, fat added

USDA input 41102010 appears in 2 of 9 context records; its summed listed input weight spans 60–60 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

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 56205008; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.