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Rice pilaf prepared with mushrooms and tomato paste
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
151
KCAL / 100G
Carbs
25.8g
· 68%
Protein
3.1g
· 8%
Fat
4.1g
· 24%
Fiber
1.3g
Vitamins
B5
0.48mg · 10% DV
B3
1.35mg · 8% DV
B6
0.12mg · 7% DV
B1
0.05mg · 4% DV
Minerals
Selenium
7.1µg · 13% DV
Zinc
1mg · 9% DV
Phosphorus
66mg · 9% DV
Sodium
185mg · 8% 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
2.32g
POLYUNSATURATED
0.79g
Omega 6:3 ratio 24.7:1
Above the ideal 4:1 (24.7:1).
Mushroom tomato rice pilaf provides 151 calories per 100 g.
A 100 g serving of mushroom tomato rice pilaf contains 3.1 g of protein.
It contains 25.8 g of carbohydrates per 100 g. Portion size can be considered alongside the carbohydrate content of the rest of the meal.
At 151 calories per 100 g, it can be included in a meal plan with attention to portion size. It provides 25.8 g of carbohydrates per 100 g.
Its glycemic index is 62. Portion size and the other foods eaten in the meal are also relevant when considering glycemic impact.
Yes. Based on the provided dietary compatibility information, it is suitable for a gluten-free diet.
Yes. The provided dietary compatibility lists it as suitable for vegan and vegetarian diets.
Mushroom tomato rice pilaf contains 4.1 g of fat per 100 g.
It provides 1.3 g of fiber per 100 g. This contributes to the overall fiber content of a meal.
It is classified as minimally processed. Based on this classification, it is not a highly processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.