Prepared Foods

Fried Rice Nutrition Facts

Fried Rice is a prepared food whose portion, sodium, fat, and ingredient list are as important as its category name. It provides carbohydrate.

Calories174

Protein3.8 g

Carbs32.5 g

Fat3.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories174 kcal

Protein3.8 g

Total Fat3.2 g

Carbohydrates32.5 g

Fiber1.1 g

Total Sugars0.62 g

Sodium361 mg

Nutrients

Full nutrient profile

Proximates

Water59.3 g

Nitrogen0.61 g

Protein3.84 g

Total lipid (fat)3.19 g

Total fat (NLEA)2.22 g

Ash1.13 g

Carbohydrates

Carbohydrate, by difference32.5 g

Sugars, Total0.62 g

Sucrose0.37 g

Glucose0.12 g

Fructose0.12 g

Lactose0 g

Maltose0 g

Galactose0 g

Sugars, Total0.56 g

Starch30.8 g

Fiber, total dietary1.1 g

Minerals

Calcium, Ca11 mg

Iron, Fe0.46 mg

Magnesium, Mg9.7 mg

Phosphorus, P44 mg

Potassium, K69 mg

Sodium, Na361 mg

Zinc, Zn0.69 mg

Copper, Cu0.086 mg

Manganese, Mn0.428 mg

Selenium, Se8.3 ug

Vitamins and other components

Choline, total5.5 mg

Choline, free1.5 mg

Choline, from phosphocholine0.5 mg

Choline, from phosphotidyl choline2.2 mg

Choline, from glycerophosphocholine1.3 mg

Choline, from sphingomyelin0 mg

Betaine0.2 mg

Vitamin A, RAE22 ug

Retinol10 ug

Carotene, beta128 ug

Carotene, alpha38 ug

Cryptoxanthin, beta0 ug

Lycopene3 ug

Lutein + zeaxanthin103 ug

Vitamin D (D2 + D3), International Units0 iu

Vitamin D (D2 + D3)0 ug

Vitamin D2 (ergocalciferol)0 ug

Vitamin D3 (cholecalciferol)0 ug

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Tocotrienol, delta0 mg

Tocopherol, beta0.03 mg

Tocotrienol, beta0 mg

Vitamin E (alpha-tocopherol)0.13 mg

Tocopherol, gamma1.3 mg

Tocotrienol, alpha0.31 mg

Vitamin A, IU279 iu

Tocopherol, delta0.28 mg

Tocotrienol, gamma0.16 mg

Vitamin C, total ascorbic acid3.8 mg

Folate, DFE6 ug

Niacin0.637 mg

Vitamin B-60.032 mg

Vitamin K (Menaquinone-4)0 ug

Folic acid0 ug

Thiamin0.015 mg

Riboflavin0.026 mg

Folate, total6 ug

Vitamin B-120 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (phylloquinone)2.8 ug

Folate, food6 ug

Lipids

Fatty acids, total saturated0.493 g

SFA 4:00 g

SFA 6:00 g

SFA 8:00 g

SFA 10:00 g

SFA 11:00 g

SFA 12:00 g

SFA 14:00.012 g

SFA 15:00 g

SFA 16:00.346 g

SFA 17:00.002 g

SFA 18:00.112 g

SFA 20:00.009 g

SFA 22:00.008 g

SFA 24:00.005 g

Fatty acids, total monounsaturated0.588 g

MUFA 14:1 c0 g

MUFA 15:10 g

MUFA 16:1 c0.007 g

MUFA 17:10.001 g

MUFA 17:1 c0.001 g

MUFA 18:1 c0.574 g

MUFA 20:10.006 g

MUFA 20:1 c0.006 g

MUFA 22:1 c0 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated1.13 g

PUFA 18:2 c1 g

PUFA 18:2 n-6 c,c0.998 g

PUFA 18:2 CLAs0.002 g

PUFA 18:3 c0.123 g

PUFA 18:3 n-3 c,c,c (ALA)0.118 g

PUFA 18:3 n-6 c,c,c0.005 g

PUFA 18:3i0 g

PUFA 18:40 g

PUFA 20:2 c0.001 g

PUFA 20:2 n-6 c,c0.001 g

PUFA 20:3 c0 g

PUFA 20:3 n-30 g

PUFA 20:3 n-60 g

PUFA 20:3 n-90 g

PUFA 20:40.002 g

PUFA 20:4c0.002 g

PUFA 20:5c0 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:20 g

PUFA 22:5 c0 g

PUFA 22:40 g

PUFA 22:5 n-3 (DPA)0 g

PUFA 22:6 c0 g

PUFA 22:6 n-3 (DHA)0 g

Fatty acids, total trans0.009 g

Fatty acids, total trans-monoenoic0.004 g

TFA 16:1 t0 g

TFA 18:1 t0.004 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.005 g

TFA 18:2 t not further defined0.005 g

MUFA 14:10 g

MUFA 22:10 g

PUFA 20:30 g

Fatty acids, total trans-polyenoic0.007 g

MUFA 18:10.625 g

PUFA 18:20.989 g

PUFA 18:30.113 g

Cholesterol18 mg

MUFA 16:10.013 g

Amino acids

Isoleucine0.173 g

Leucine0.335 g

Lysine0.173 g

Cystine0.084 g

Valine0.251 g

Arginine0.335 g

Histidine0.094 g

Aspartic acid0.407 g

Serine0.21 g

Tryptophan0.052 g

Threonine0.173 g

Methionine0.114 g

Phenylalanine0.225 g

Tyrosine0.154 g

Alanine0.241 g

Glutamic acid1.073 g

Glycine0.178 g

Proline0.188 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Practical guidance

How to choose and store Fried Rice

How to choose

Choose a hot, fully cooked serving or an intact chilled package within its date.

Storage

Refrigerate leftovers at 40°F (4°C) within 2 hours, use within 3–4 days, and reheat to 165°F (74°C). Refrigerated leftovers: use within 3–4 days.

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