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USDA source topicPasta, rice & grains

USDA Rice records: median 132 calories per 100 g across 20 foods

Across 20 exact USDA Survey Foods records in this topic, median energy is 132 kcal per 100 grams and the central 80% runs from 95 kcal to 147 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 20 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Looking for serving calories?

Use the consumer meal guide

This page owns the complete USDA category dataset. The guide is designed to help you compare named servings and choose a close meal description.

Read the Rice guide →

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 20 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 95 kcal
    95 kcal
  2. Median 132 kcal
    132 kcal
  3. 90th percentile 147 kcal
    147 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Rice” survey-food category. Within Feast’s broader navigation, they appear under Pasta, rice & grains (20 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Rice, white, cooked, glutinous; Rice, brown, cooked, made with margarine; Rice, white, cooked, made with butter; Rice, wild, 100%, cooked, fat added; Rice, brown and wild, cooked, fat added; Rice, white, cooked with fat, Puerto Rican style. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 20 descriptions instead of replacing them with one generic average.

A distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 20 records on this page. It shows the middle of this finite source set without treating its endpoints as typical.

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

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g132 kcal95 kcal–147 kcal79 kcal–200 kcal20
Proteinper 100 g2.6 g1.8 g–3.9 g1.8 g–5.1 g20
Carbohydrateper 100 g25.1 g19.1 g–28.3 g17.2 g–31.9 g20
Total fatper 100 g2.2 g0.3 g–3.3 g0.2 g–6.3 g20
Dietary fiberper 100 g0.5 g0.4 g–1.6 g0.3 g–1.8 g20
Total sugarsper 100 g0.2 g0.1 g–1.1 g0.1 g–4.9 g20
Sodiumper 100 g242 mg202 mg–412 mg196 mg–510 mg20
Potassiumper 100 g78 mg34 mg–184 mg10 mg–195 mg20
Calciumper 100 g10 mg3 mg–12 mg2 mg–133 mg20
Ironper 100 g0.6 mg0.4 mg–1.2 mg0.1 mg–1.6 mg20

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

A comparatively wide central spread

Potassium: 78 mg calculated median

Among 20 “Rice” records, the central interval for potassium extends from 34 mg to 184 mg per 100 grams. The complete observed span is 10 mg to 195 mg.

10th percentile: Rice, white and wild, cooked, no added fat reports 34 mg, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 183 mg in Rice, cooked, with milk and 191 mg in Yellow rice, cooked, fat added; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Total fat: 2.2 g calculated median

Among 20 “Rice” records, the central interval for total fat extends from 0.3 g to 3.3 g per 100 grams. The complete observed span is 0.2 g to 6.3 g.

10th percentile: The calculated boundary falls between 0.2 g in Rice, white, cooked, glutinous and 0.3 g in Rice, sweet, cooked with honey; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 3.2 g in Rice, brown and wild, cooked, fat added and 3.4 g in Rice, brown, cooked, fat added, made with oil; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Dietary fiber: 0.5 g calculated median

Among 20 “Rice” records, the central interval for dietary fiber extends from 0.4 g to 1.6 g per 100 grams. The complete observed span is 0.3 g to 1.8 g.

10th percentile: Rice, sweet, cooked with honey reports 0.4 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 1.6 g in Rice, brown and wild, cooked, no added fat and 1.7 g in Rice, wild, 100%, cooked, fat added; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 20 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

cooked

20 records use this wording, including Rice, brown and wild, cooked, fat added; Rice, brown and wild, cooked, no added fat; Rice, brown, cooked, fat added, made with oil.

no added fat

6 records use this wording, including Rice, brown and wild, cooked, no added fat; Rice, brown, cooked, no added fat; Rice, white and wild, cooked, no added fat.

fat added

5 records use this wording, including Rice, brown and wild, cooked, fat added; Rice, brown, cooked, fat added, made with oil; Rice, white and wild, cooked, fat added.

Portion context

Household measures answer a different question than 100 grams.

20 of 20 records (100%) include at least one named measure in the source data. Together those records provide 22 usable named measures.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    Look for the closest food name, preparation, additions, and context. “Rice” is the collection label; the individual description is the actual reference.

  2. 02

    Compare on equal weight

    Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.

  3. 03

    Scale the closest listed measure

    Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.

  4. 04

    Add missing context

    Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Controlled contrasts

Related records worth comparing directly

These pairs passed Feast’s similarity, material-difference, and diversity screens. Each page keeps weight fixed at 100 grams, shows both exact source descriptions and formulations, and avoids treating the records as a controlled experiment.

1 material difference

Rice, white, cooked, made with butter

compared with Rice, white, cooked, no added fat

Study the source records →2 material differences

Rice, white, cooked, made with oil

compared with Rice, white, cooked, no added fat

Study the source records →1 material difference

Rice, brown, cooked, fat added, made with oil

compared with Rice, brown, cooked, no added fat

Study the source records →2 material differences

Rice, wild, 100%, cooked, fat added

compared with Rice, wild, 100%, cooked, no added fat

Study the source records →1 material difference

Rice, brown and wild, cooked, fat added

compared with Rice, brown and wild, cooked, no added fat

Study the source records →

Browse all controlled food-record comparisons →

From source topic to familiar meal

Meal guides fully represented inside this collection

Every linked record in these guides belongs to this exact USDA topic. The guide layer organizes recognizable meal families and variations while the collection below preserves the complete source catalog.

Meal family guide · 2 records Yellow rice cooked Yellow rice cooked: compare 2 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 20 “Rice” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
Rice, brown and wild, cooked, fat addedFDC 2708430 138 kcalper 100 g 2.8 gper 100 g 1.6 gper 100 g 202 mgper 100 g 116 gUSDA reference amount Full profileUSDA source ↗
Rice, brown and wild, cooked, no added fatFDC 2708427 120 kcalper 100 g 2.9 gper 100 g 1.6 gper 100 g 206 mgper 100 g 113 gUSDA reference amount Full profileUSDA source ↗
Rice, brown, cooked, fat added, made with oilFDC 2708410 141 kcalper 100 g 2.4 gper 100 g 1 gper 100 g 196 mgper 100 g 147 gUSDA reference amount Full profileUSDA source ↗
Rice, brown, cooked, made with butterFDC 2708411 137 kcalper 100 g 2.4 gper 100 g 1 gper 100 g 209 mgper 100 g 147 gUSDA reference amount Full profileUSDA source ↗
Rice, brown, cooked, made with margarineFDC 2708412 134 kcalper 100 g 2.4 gper 100 g 1 gper 100 g 213 mgper 100 g 147 gUSDA reference amount Full profileUSDA source ↗
Rice, brown, cooked, no added fatFDC 2708414 123 kcalper 100 g 2.4 gper 100 g 1 gper 100 g 201 mgper 100 g 147 gUSDA reference amount Full profileUSDA source ↗
Rice, cooked, with milkFDC 2708416 144 kcalper 100 g 5.1 gper 100 g 0.3 gper 100 g 357 mgper 100 g 150 gUSDA reference amount Full profileUSDA source ↗
Rice, sweet, cooked with honeyFDC 2708417 139 kcalper 100 g 2.5 gper 100 g 0.4 gper 100 g 344 mgper 100 g 131 gUSDA reference amount Full profileUSDA source ↗
Rice, white and wild, cooked, fat addedFDC 2708428 112 kcalper 100 g 2.2 gper 100 g 0.5 gper 100 g 510 mgper 100 g 126 gUSDA reference amount Full profileUSDA source ↗
Rice, white and wild, cooked, no added fatFDC 2708426 79 kcalper 100 g 1.8 gper 100 g 0.5 gper 100 g 401 mgper 100 g 124 gUSDA reference amount Full profileUSDA source ↗
Rice, white, cooked with fat, Puerto Rican styleFDC 2708432 200 kcalper 100 g 2.8 gper 100 g 0.5 gper 100 g 506 mgper 100 g 116 gUSDA reference amount Full profileUSDA source ↗
Rice, white, cooked, glutinousFDC 2708422 96 kcalper 100 g 2 gper 100 g 1 gper 100 g 227 mgper 100 g 130 gUSDA reference amount Full profileUSDA source ↗
Rice, white, cooked, made with butterFDC 2708405 147 kcalper 100 g 2.6 gper 100 g 0.4 gper 100 g 253 mgper 100 g 122 gUSDA reference amount Full profileUSDA source ↗
Rice, white, cooked, made with margarineFDC 2708406 142 kcalper 100 g 2.6 gper 100 g 0.4 gper 100 g 258 mgper 100 g 122 gUSDA reference amount Full profileUSDA source ↗
Rice, white, cooked, made with oilFDC 2708404 151 kcalper 100 g 2.6 gper 100 g 0.4 gper 100 g 238 mgper 100 g 122 gUSDA reference amount Full profileUSDA source ↗
Rice, white, cooked, no added fatFDC 2708408 129 kcalper 100 g 2.7 gper 100 g 0.4 gper 100 g 245 mgper 100 g 118 gUSDA reference amount Full profileUSDA source ↗
Rice, wild, 100%, cooked, fat addedFDC 2708425 122 kcalper 100 g 3.9 gper 100 g 1.7 gper 100 g 231 mgper 100 g 123 gUSDA reference amount Full profileUSDA source ↗
Rice, wild, 100%, cooked, no added fatFDC 2708424 100 kcalper 100 g 4 gper 100 g 1.8 gper 100 g 238 mgper 100 g 123 gUSDA reference amount Full profileUSDA source ↗
Yellow rice, cooked, fat addedFDC 2708421 103 kcalper 100 g 1.8 gper 100 g 0.4 gper 100 g 351 mgper 100 g 122 gUSDA reference amount Full profileUSDA source ↗
Yellow rice, cooked, no added fatFDC 2708420 88 kcalper 100 g 1.8 gper 100 g 0.5 gper 100 g 340 mgper 100 g 118 gUSDA reference amount Full profileUSDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

The records are not laboratory measurements of every possible “Rice” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The central range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Rice” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 20 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.

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 11 exact records behind Rice source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Rice, cooked, with milk is higher in potassium per 100 g

Rice, cooked, with milk reports 183 mg versus 10 mg for Rice, white, cooked, glutinous: a 173 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Rice, brown and wild, cooked, fat added is denser; Rice, brown, cooked, made with margarine is higher in its source amount

Rice, brown and wild, cooked, fat added reports 85 mg per 100 g and 99 mg in USDA source amount (116 g). Rice, brown, cooked, made with margarine reports a lower 79 mg per 100 g but a higher 116 mg in USDA source amount (147 g).

Record identity is part of the estimate

Distinguish “Rice, white, cooked, glutinous” from “Rice, white and wild, cooked, fat added”

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 Rice source topic, 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 Rice

Rice, brown and wild, cooked, fat added and Rice, brown, cooked, fat added, made with oil 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 with fat, Puerto Rican style and Rice, white, cooked, glutinous are explicitly linked in this guide, which separates direct name matches from contextual variants.

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

In this page’s records, potassium runs from 10 mg in Rice, white, cooked, glutinous to 183 mg in Rice, cooked, with milk, all per 100 g.

Follow this evidence path A formulation detail that separates records Rice, white, long-grain, regular, raw, enriched

USDA input 20044 appears in 4 of 11 context records; its summed listed input weight spans 127–370 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 Vegetable oil, NFS

USDA input 82101000 appears in 4 of 11 context records; its summed listed input weight spans 4.7–56 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 Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Rice, brown and wild, cooked, fat added to 1.1 µg in Rice, cooked, with milk, all per 100 g.

Follow this evidence path Inspect an exact record Rice, white, cooked, glutinous

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708422 citation for this exact record—not a name-level average.

Follow this evidence path