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Quick energy; high sodium from soy sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
27.9g
· 87%
Protein
2.9g
· 9%
Fat
0.5g
· 4%
Fiber
0.5g
Vitamins
B3
0.4mg · 3% DV
B6
0.05mg · 3% DV
B1
0.02mg · 2% DV
B5
0.1mg · 2% DV
Minerals
Sodium
320mg · 14% DV
Selenium
6µg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
42mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.12g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 12:1
Above the ideal 4:1 (12:1).
Jasmine rice with soy sauce contains 132 calories per 100 g.
A 100 g serving contains 27.9 g of carbohydrates. Carbohydrates make up a substantial part of its nutrition profile.
It provides 2.9 g of protein per 100 g. Its protein content is lower than its carbohydrate content.
Yes, it contains 0.5 g of fat per 100 g. This is a low amount of fat.
It contains 0.5 g of fiber per 100 g. This is a low-fiber food.
Jasmine rice with soy sauce has a glycemic index of 78. This falls within the high glycemic index range.
With a glycemic index of 78, its carbohydrates may affect blood sugar relatively quickly. It contains 27.9 g of carbohydrates per 100 g.
Yes, it is compatible with vegan and vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes, it contains soy and gluten allergens. It is not suitable for people with soy or gluten allergies.
Yes, jasmine rice with soy sauce is classified as a processed food. This may be relevant when choosing foods based on processing level.
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Nutrition data compiled from USDA FoodData Central and scientific sources.