Cereals and derivatives
Cooked white rice
According to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, every 100 g of cooked white rice has 128 kcal, 2.5 g of protein, 28.1 g of carbs, 0.2 g of fat and 1.6 g of fiber.
- Gluten free
- Lactose free
- Vegetarian
- Vegan
Internal catalog classifications, not certifications that allergens are absent. For prepared or industrialized products, check the label.
Values per 100 g from the Darwin base, attributed to TACO (NEPA/Unicamp, 4th edition). The food description says whether it is raw, cooked or prepared.
Calculate the composition for another amount
Enter the weight, in grams, of the food in the form described above. The calculator adjusts the catalog data by simple proportion. It does not estimate added ingredients, household measures or a meal plan.
Enter a weight between 1 and 2,000 grams to get the calculation.
- Energy
- kcal
- Protein
- g
- Carbs
- g
- Fat
- g
- Fiber
- g
Calculation based on the values registered per 100 g. Check the original TACO (NEPA/Unicamp).
In a usual serving
In this catalog's reference serving, 80 g (1 concha), cooked white rice has:
- 102 kcal
- 2 g of protein
- 22.5 g of carbs
- 0.2 g of fat
- 1.3 g of fiber
Recalculated linearly from 100 g. The household measure was registered in Darwin; it is not an amount recommended for you nor an official standardized measure from TACO.
The catalog records a numeric value of zero for vitamin C, vitamin A, folate, vitamin B12. This does not prove absolute absence nor mean that all brands and preparation methods have the same composition.
Equivalent substitutions
A serving of cooked white rice (4 colheres sopa (100g)) and what yields the same exchange in the "Carbos complexos ~ 30g carbo" group in the other options below.
- Cooked brown rice 4 colheres sopa (100g)
- Cooked sweet potato 1 unidade média (150g)
- Cooked cassava 1 pedaço médio (100g)
- Cooked whole wheat pasta 1 pegador (80g)
- Quinoa cozida 4 colheres sopa (100g)
- Rolled oats 3 colheres sopa (30g)
- Tapioca 2 colheres sopa granulada (30g)
- Pão integral 2 fatias (50g)
- Cooked potato 1 unidade média (150g)
- Cooked yam 1 porção (100g)
- Corn couscous 1 fatia média (80g)
- Macarrão branco cozido 1 pegador (80g)
- Cooked parboiled rice 1 concha grande (120g)
- Sandwich bread 2 fatias (50g)
- French bread 1 unidade (50g)
- Cooked arracacha 1 unidade média (140g)
- Wheat wrap 1 unidade média (55g)
- Brazilian cheese bread 2 unidades médias (70g)
- Granola 4 colheres de sopa (40g)
- Saltine cracker 6 unidades (45g)
- Cassava flour 2 colheres de sopa (20g)
- Unsweetened corn flakes 1 xícara de chá (30g)
Comparison within cereals and derivatives
Cooked white rice ranks 18th in carbs among the 28 foods of its category in this database, calculated from TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
| Food | kcal | Protein (g) | Carbs (g) | Fiber (g) |
|---|
Darwin catalog values per 100 g, attributed to TACO. Foods may have different preparation methods; sorting does not produce a ranking of nutritional quality.
Micronutrients (per 100 g)
| Calcium | 4 mg |
| Iron | 0.1 mg |
| Sodium | 1 mg |
| Potassium | 26 mg |
| Zinc | 0.5 mg |
| Vitamin C | 0 mg |
| Vitamin A (RAE) | 0 mcg |
| Folate | 0 mcg |
| Vitamin B12 | 0 mcg |
| Magnesium | 4 mg |
| Phosphorus | 18 mg |
Source: TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, via the Darwin database.
About cooked white rice
Where it comes from
Segundo a Companhia Nacional de Abastecimento (CONAB), o arroz hoje cultivado, Oryza sativa, tem origem no sudeste da Ásia e descende da forma silvestre Oryza rufipogon. A CONAB registra que o cereal foi introduzido no Brasil pela frota de Pedro Álvares Cabral e que já havia lavouras de arroz na Bahia em 1587, chegando ao Maranhão por volta de 1745; em 1766 a Coroa Portuguesa autorizou a instalação da primeira descascadora de arroz do país, no Rio de Janeiro. No Rio Grande do Sul, hoje o principal estado produtor, a Embrapa Clima Temperado pesquisa o melhoramento genético do arroz irrigado desde 1949, e o lançamento das cultivares BR IRGA 409 e 410, em parceria com o Instituto Rio Grandense do Arroz no fim da década de 1970, dobrou a produtividade do cereal no estado.
Who eats it, in Brazil
De acordo com o Levantamento Sistemático da Produção Agrícola do IBGE, a produção brasileira de arroz em casca foi estimada em 12,4 milhões de toneladas na safra de 2025, crescimento de 17,2% sobre a safra anterior. A CONAB aponta o Rio Grande do Sul como maior produtor nacional, responsável por 68% da produção de arroz do país, e cita dados da Pesquisa de Orçamentos Familiares do IBGE mostrando que nas regiões metropolitanas e no Distrito Federal, a quantidade per capita de arroz polido adquirida para consumo domiciliar caiu 60% entre 1975 e 2009.
What it is for in the diet
Segundo a CONAB, a combinação de arroz com feijão é a forma de consumo mais comum do cereal no Brasil, e essa mistura torna a refeição mais equilibrada em proteína, já que cereais e leguminosas se complementam quanto aos aminoácidos essenciais presentes em cada grupo.
When it is used
Segundo a CONAB, no Brasil o uso mais comum do arroz é na refeição principal, em conjunto com o feijão, e o cereal também é ingrediente de pratos regionais como baião de dois, arroz de leite, arroz com pequi, galinhada e arroz carreteiro.
A detail almost nobody tells
A CONAB cita o livro Tratado da Terra do Brasil, escrito em 1568 pelo historiador português Pero de Magalhães Gandavo, como um dos primeiros registros do arroz na colônia: o texto original diz haver nesta terra muita cópia de leite de vacas, muito arroz, favas, feijões, muitos inhames e batatas, quase dois séculos antes de a produção organizada do cereal começar oficialmente no país, em meados do século XVIII.
Sources of this section
- A cultura do arroz CONAB 2015 read on 11/09/2026
- Cadeias Produtivas Embrapa Clima Temperado read on 11/09/2026
- Levantamento Sistemático da Produção Agrícola, Fascículo Indicadores IBGE, setembro de 2025 IBGE 2025 read on 11/09/2026
Every claim above has a source in the list. Where there is no source, there is no claim: the text is simply not published.
How to read this data
The composition reference gives amounts per 100 g of the edible part, in the form of the food indicated by its name. A raw version is not equivalent to the same mass already cooked: water, preparation, salt, oil and fillings can change the results.
A zero value in the catalog does not guarantee absolute absence of the nutrient. Darwin's numbers are a reference reading and do not replace the product packaging or an individual nutritional assessment.
Sources and further reading
- NEPA/Unicamp: Brazilian Food Composition Table, 4th edition: declared reference for the numeric values in the catalog.
- USP: Brazilian Food Composition Table (TBCA): complementary lookup for preparation types and variation; we do not mix numbers from this base with those from TACO.
- Anvisa: food labeling: official guidance on ingredients, labels and relevant warnings.
Frequently asked questions
About cooked white rice
Composition and nutrients
How many calories are in cooked white rice?
Cooked white rice has 128 kcal per 100 g. In a usual serving of 80 g (1 concha), that is 102 kcal, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
How much protein does Cooked white rice have?
Cooked white rice has 2.5 g of protein per 100 g, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
What does a zero value mean in the catalog for cooked white rice?
In the base used by Darwin, vitamin C, vitamin A, folate, vitamin B12 appears with a numeric value of zero. This record does not prove absence in all varieties or preparations. Check the original source and the product label.
Other foods in the category
- Cooked brown rice
- Cooked parboiled rice
- Cooked pasta
- Cooked whole wheat pasta
- Wheat flour
- Cassava flour
- Rolled oats
- Corn flour
- Cooked tapioca
- Sandwich bread
- Whole wheat sandwich bread
- Brazilian cheese bread
- Corn couscous
- Granola
- Saltine cracker
- Cornstarch cookie
- Simple cake
- Corn starch
- Cooked cream of wheat
- Cooked cracked corn
- Cooked cornmeal
- Chicken coxinha
- Rice gruel
- Rice flour
- Unsweetened corn flakes
- French bread
- Wheat wrap
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