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Rich in antioxidants, high fiber, source of minerals and vitamins
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
75g
· 84%
Protein
8.5g
· 10%
Fat
2.5g
· 6%
Fiber
4.9g
Vitamins
B1
0.42mg · 35% DV
B6
0.5mg · 29% DV
B3
4.3mg · 27% DV
B5
1mg · 20% DV
Minerals
Manganese
4mg · 174% DV
Phosphorus
260mg · 37% DV
Magnesium
120mg · 29% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 31.7:1
Above the ideal 4:1 (31.7:1).
Raw black rice provides 350 calories per 100 grams.
A 100-gram portion of raw black rice contains 8.5 grams of protein.
Raw black rice contains 75 grams of carbohydrates per 100 grams. People monitoring carbohydrate intake can use this amount when planning portions.
Black rice has a glycemic index of 42. This is a useful reference for people considering its glycemic impact.
Raw black rice contains 4.9 grams of fiber per 100 grams. It can contribute to daily fiber intake.
Raw black rice contains 2.5 grams of fat per 100 grams. Its fat content is lower than its carbohydrate content.
Yes, black rice is compatible with vegan and vegetarian diets. It also fits omnivore, pescatarian, Mediterranean, and flexitarian eating patterns.
Yes, black rice is compatible with a gluten-free diet.
According to the provided diet compatibility information, black rice is suitable for a Paleo diet.
No, raw black rice is classified as unprocessed. This classification applies to the raw product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.