Basmati Rice nutrition facts

Cooked in water

Cooked long-grain basmati rice. Water ratio, draining, and brand affect final yield and composition.

Draft dataReference values: 100 g

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Nutrition for your portion

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MEASURED VALUES

Key nutrition facts

For 100 g

Energy130 kcal

Protein2.69 g

Carbohydrate28.2 g

Total fat0.28 g

Dietary fiber0.4 g

Potassium35 mg

COMPLETE PROFILE

All available nutrients

Nutrient	Amount	% Daily Value
Energy	130 kcal	—
Protein	2.69 g	5.4%
Carbohydrate	28.2 g	10.2%
Total fat	0.28 g	0.4%
Dietary fiber	0.4 g	1.4%
Potassium	35 mg	0.7%

MEASURED NUTRIENT ROLES

Top nutrients that support the body

For 100 g, the strongest Daily Value contributions among nutrients available in this record are Dietary fiber (1.4% DV) and Potassium (0.7% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.

Dietary fiber: digestion and fullness

1.4% adult DV in 100 g

Digestive systemBowel regularity

This amount provides 0.4 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.

Read the NIH/FDA nutrient reference

Potassium: fluid balance and muscles

0.7% adult DV in 100 g

Fluid balanceMuscle and nerve function

This amount provides 35 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. This describes the nutrient’s normal role, not disease prevention or treatment.

Read the NIH/FDA nutrient reference

MEASURED CONTRIBUTIONS AND REVIEWED RECORDS

Food-specific benefits & evidence

Contributes Dietary fiber

1.4% adult DV in 100 g

This amount provides 0.4 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This is a measured nutrient contribution, not proof that the food prevents or treats disease.

Read the nutrient reference

EVERYDAY USE

Best time & practical use

TimingThere is no established universal best time. Consider the complete meal and serving size.

Practical useCool leftovers promptly and refrigerate according to local food-safety guidance.

SeasonShelf-stable dry grain; cooked rice is perishable

TRANSPARENCY

Food data sources

FoodData CentralU.S. Department of Agriculture, Agricultural Research Service

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