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Rice Pilaf (low olive oil, low butter) Calories

Classic pilaf, low fat, light olive oil and butter

CALORIES

140kcal

GI

65medium

POTASSIUM

25mg

FIBER

0.5g

Rice Pilaf (low olive oil, low butter) Nutrition Facts

Selected: 100 g

140

KCAL / 100G

Carbs

28.5g

· 80%

Protein

2.5g

· 7%

Fat

2g

· 13%

Fiber

0.5g

Rice Pilaf (low olive oil, low butter) Vitamins & Minerals

Vitamins

B1

0.03mg · 3% DV

B3

0.4mg · 3% DV

B5

0.13mg · 3% DV

B2

0.02mg · 2% DV

Minerals

Selenium

2µg · 4% DV

Phosphorus

30mg · 4% DV

Magnesium

6mg · 1% DV

Potassium

25mg · 1% DV

Rice Pilaf (low olive oil, low butter) Glycemic Index

GLYCEMIC INDEX

65
Medium
0 Low5570100

GLYCEMIC LOAD

19
Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Rice Pilaf (low olive oil, low butter) Processed?

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.

Does Rice Pilaf (low olive oil, low butter) Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Rice Pilaf (low olive oil, low butter) Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Rice Pilaf (low olive oil, low butter) Fat Profile

SATURATED

0.6g

MONOUNSATURATED

0.7g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 9:1

Above the ideal 4:1 (9:1).

Foods Similar to Rice Pilaf (low olive oil, low butter)

🍞

Bread

265 kcal

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Cooked noodles

138 kcal

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Instant noodles, dry

470 kcal

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Farfalle pasta with tomato sauce

132 kcal

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White rice, cooked

130 kcal

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Rigatoni with tomato sauce

132 kcal

🥣

Raw muesli

370 kcal

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Saffron rice pilaf

158 kcal

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Nutrition data compiled from USDA FoodData Central and scientific sources.