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Rice pilaf cooked with spices
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
158
KCAL / 100G
Carbs
29.4g
· 74%
Protein
3.1g
· 8%
Fat
3.2g
· 18%
Fiber
0.9g
Vitamins
B3
0.7mg · 4% DV
B5
0.18mg · 4% DV
B6
0.06mg · 4% DV
Biotin
1.2µg · 4% DV
Minerals
Selenium
6.8µg · 12% DV
Zinc
1mg · 9% DV
Sodium
210mg · 9% DV
Phosphorus
42mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.58g
MONOUNSATURATED
1.18g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
Yes, if it has been cooled promptly and stored in the fridge. Reheat it thoroughly before eating, and avoid leaving cooked rice at room temperature for long periods.
Yes, it freezes well in individual portions. When reheating, adding a small splash of water helps restore a softer texture.
Rinsing the rice before cooking helps remove excess surface starch. Letting the pilaf rest briefly after cooking also helps the grains separate.
It works well with grilled chicken, beans, lentils, yogurt-based sides, and roasted vegetables. Pairing it with protein and fibre-rich foods usually makes the meal more balanced and filling.
It can fit either, depending on portion size and what you eat with it. A lighter serving may sit better before training, while pairing it with protein makes it useful after exercise too.
Not by itself. Weight gain depends more on overall intake, portion size, and the rest of your diet than on the time of day alone.
Add protein-rich foods such as chickpeas, lentils, eggs, tofu, chicken, or fish. Serving it with salad or vegetables also adds bulk and helps with fullness.
For most people, typical amounts of spices are well tolerated. But very spicy versions may aggravate reflux, gastritis, or sensitive digestion in some individuals.
The main difference is flavor, since spices add aroma and depth. Nutrition can also shift depending on how much oil, broth, or extra ingredients are used in the recipe.
People who are sensitive to spicy foods or watching sodium intake should check how it is prepared. Those managing blood sugar may also do better when it is eaten with protein, vegetables, or legumes rather than on its own.
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Nutrition data compiled from USDA FoodData Central and scientific sources.