Legumes & Pulses · SOURCE-BASED NUTRITION
Kidney beans and brown rice nutrition facts
Survey (FNDDS)
Kidney beans and brown rice. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 155 kcal | — |
| Protein | 5.81 g | 11.6% |
| Carbohydrate, by difference | 23 g | 8.4% |
| Total lipid (fat) | 4.63 g | 5.9% |
| Fiber, total dietary | 4.5 g | 16.1% |
| Total Sugars | 0.27 g | — |
| Fatty acids, total saturated | 0.64 g | 3.2% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 211 mg | 9.2% |
| Potassium, K | 257 mg | 5.5% |
| Calcium, Ca | 18 mg | 1.4% |
| Iron, Fe | 1.8 mg | 10% |
| Magnesium, Mg | 41 mg | 9.8% |
| Phosphorus, P | 118 mg | 9.4% |
| Zinc, Zn | 0.85 mg | 7.7% |
| Copper, Cu | 0.17 mg | 19.2% |
| Selenium, Se | 2.7 µg | 4.9% |
| Vitamin A, RAE | 0 µg | 0% |
| Vitamin C, total ascorbic acid | 0.6 mg | 0.7% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.84 mg | 5.6% |
| Vitamin K (phylloquinone) | 8.7 µg | 7.3% |
| Thiamin | 0.12 mg | 10% |
| Riboflavin | 0.04 mg | 3.3% |
| Niacin | 1.15 mg | 7.2% |
| Vitamin B-6 | 0.08 mg | 4.9% |
| Folate, DFE | 71 µg | 17.8% |
| Vitamin B-12 | 0 µg | 0% |
| Choline, total | 19.9 mg | 3.6% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 0 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 1.82 g | — |
| Fatty acids, total polyunsaturated | 1.79 g | — |
| Folate, food | 71 µg | — |
| Folate, total | 71 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0.01 g | — |
| MUFA 18:1 | 1.77 g | — |
| MUFA 20:1 | 0.03 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 1.52 g | — |
| PUFA 18:3 | 0.27 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 0 µg | — |
| SFA 10:0 | 0 g | — |
| SFA 12:0 | 0 g | — |
| SFA 14:0 | 0 g | — |
| SFA 16:0 | 0.47 g | — |
| SFA 18:0 | 0.13 g | — |
| SFA 4:0 | 0 g | — |
| SFA 6:0 | 0 g | — |
| SFA 8:0 | 0 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 65.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Copper (19.2% DV), Folate (17.8% DV) and Dietary fiber (16.1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Copper: iron metabolism and nerves
This amount provides 0.17 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceFolate: DNA and cell division
This amount provides 71 µg. Folate is needed to make DNA and RNA and for normal cell division. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 4.5 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 referenceIron: oxygen transport
This amount provides 1.8 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.12 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Copper
This amount provides 0.17 mg. Copper supports energy production, connective tissue, iron metabolism, and normal nervous and immune function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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