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Gluten-free, easily digestible carbohydrate, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
366
KCAL / 100G
Carbs
80g
· 91%
Protein
7g
· 8%
Fat
0.6g
· 1%
Fiber
1.3g
Vitamins
B3
1.6mg · 10% DV
B5
0.4mg · 8% DV
B1
0.07mg · 6% DV
B6
0.1mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
37mg · 5% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.16g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
Raw cream of rice provides 366 calories per 100 grams.
Yes. Raw cream of rice contains 80 grams of carbohydrates per 100 grams, making it a carbohydrate-rich grain product.
Raw cream of rice contains 7 grams of protein per 100 grams.
Yes. It contains just 0.6 grams of fat per 100 grams.
No. Raw cream of rice has 1.3 grams of fiber per 100 grams, so it is not considered high in fiber.
Raw cream of rice has a glycemic index of 85. This is considered a high glycemic index value.
With a glycemic index of 85, cream of rice is a high-GI food. It also contains 80 grams of carbohydrates per 100 grams.
Yes. Based on the provided dietary compatibility information, raw cream of rice is suitable for a gluten-free diet.
Yes. Raw cream of rice is compatible with both vegan and vegetarian diets.
According to the provided diet compatibility information, raw cream of rice is suitable for a paleo diet. It is also compatible with omnivore, Mediterranean, flexitarian, vegan, and vegetarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.