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Light, low-fat carbohydrate source
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Parsley basmati rice (160 g) has 210 calories. That works out to 131 calories per 100 g. It contains 45 g of carbs, 4.5 g of protein, 0.6 g of fat and 1.3 g of fiber. Its 0.6 mg of Manganese covers 24% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 100 g
131
KCAL / 100G
Carbs
28.1g
· 10% DV
Protein
2.8g
· 6% DV
Fat
0.4g
· 1% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 9% · Fat 3%
Vitamins
Vitamin K
15µg · 13% DV
B6
0.08mg · 5% DV
B3
0.4mg · 3% DV
B5
0.16mg · 3% DV
Minerals
Selenium
5µg · 9% DV
Phosphorus
36mg · 5% DV
Magnesium
13mg · 3% DV
Calcium
18mg · 2% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 131 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.1g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.