Food DB
JP
Generated illustration of rice grain

Staples

Rice grain

Rice grain

A staple of Japanese meals. One gou is about 150 g uncooked, or about 300 g cooked.

Conversions Nutrition Year-round 19 forms Sourced
1 cup=150g
High confidence1sources
Amount

Types and forms

Nutrition by type and form

Values are per 100g, so variety and processing differences remain visible.

NutrientPolished riceDefaultSemi-milled rice70% milled riceGerm riceBrown rice, cookedSemi-milled rice70% milled ricePolished uruchi rice, cookedGerm riceUpland brown riceUpland semi-milled riceUpland 70% milled riceUpland polished riceBrown riceSemi-milled rice70% milled ricePolished riceGerminated brown riceGerminated brown rice
Energy342kcal345kcal348kcal343kcal152kcal154kcal160kcal156kcal159kcal357kcal356kcal359kcal331kcal156kcal157kcal155kcal157kcal339kcal161kcal
Protein6.1g6.5g6.3g6.5g2.8g2.7g2.6g2.5g2.7g10.1g9.6g9.5g9.3g4.1g3.8g3.6g3.5g6.5g3g
Fat0.9g1.8g1.5g2g1g0.6g0.5g0.3g0.6g2.7g1.8g1.5g0.9g1g0.6g0.5g0.3g3.3g1.4g
Carbs77.6g75.9g76.6g75.8g35.6g36.4g36.7g37.1g36.4g71.1g72.9g73.4g74.5g34.3g35.3g35.7g36.1g74.3g35g
Dietary fiber0.5g1.4g0.9g1.3g1.4g0.8g0.5g1.5g0.8g3g1.4g0.9g0.5g1.4g0.8g0.5g0.3g3.1g1.8g
Vitamin C0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg0mg
Salt equivalent0g0g0g0g0g0g0g0g0g0g0g0g0g0g0g0g0g0g0g

Common weights

1 cup=150gHigh
100g=100gHigh

Nutrition

Energy 342kcal
Protein 6.1g
Fat 0.9g
Carbs 77.6g
Salt equivalent 0g
Show vitamins & minerals
Energy 345kcal
Protein 6.5g
Fat 1.8g
Carbs 75.9g
Salt equivalent 0g
Show vitamins & minerals
Energy 348kcal
Protein 6.3g
Fat 1.5g
Carbs 76.6g
Salt equivalent 0g
Show vitamins & minerals
Energy 343kcal
Protein 6.5g
Fat 2g
Carbs 75.8g
Salt equivalent 0g
Show vitamins & minerals
Energy 152kcal
Protein 2.8g
Fat 1g
Carbs 35.6g
Salt equivalent 0g
Show vitamins & minerals
Energy 154kcal
Protein 2.7g
Fat 0.6g
Carbs 36.4g
Salt equivalent 0g
Show vitamins & minerals
Energy 160kcal
Protein 2.6g
Fat 0.5g
Carbs 36.7g
Salt equivalent 0g
Show vitamins & minerals
Energy 156kcal
Protein 2.5g
Fat 0.3g
Carbs 37.1g
Salt equivalent 0g
Show vitamins & minerals
Energy 159kcal
Protein 2.7g
Fat 0.6g
Carbs 36.4g
Salt equivalent 0g
Show vitamins & minerals
Energy 357kcal
Protein 10.1g
Fat 2.7g
Carbs 71.1g
Salt equivalent 0g
Show vitamins & minerals
Energy 356kcal
Protein 9.6g
Fat 1.8g
Carbs 72.9g
Salt equivalent 0g
Show vitamins & minerals
Energy 359kcal
Protein 9.5g
Fat 1.5g
Carbs 73.4g
Salt equivalent 0g
Show vitamins & minerals
Energy 331kcal
Protein 9.3g
Fat 0.9g
Carbs 74.5g
Salt equivalent 0g
Show vitamins & minerals
Energy 156kcal
Protein 4.1g
Fat 1g
Carbs 34.3g
Salt equivalent 0g
Show vitamins & minerals
Energy 157kcal
Protein 3.8g
Fat 0.6g
Carbs 35.3g
Salt equivalent 0g
Show vitamins & minerals
Energy 155kcal
Protein 3.6g
Fat 0.5g
Carbs 35.7g
Salt equivalent 0g
Show vitamins & minerals
Energy 157kcal
Protein 3.5g
Fat 0.3g
Carbs 36.1g
Salt equivalent 0g
Show vitamins & minerals
Energy 339kcal
Protein 6.5g
Fat 3.3g
Carbs 74.3g
Salt equivalent 0g
Show vitamins & minerals
Energy 161kcal
Protein 3g
Fat 1.4g
Carbs 35g
Salt equivalent 0g
Show vitamins & minerals

Season

Available year-round.

Storage

  • Store in a cool, dark place
  • Freeze in husk for freshness

Related recipe adaptations

Reviewed Adaption rules linked to this food.

Adaption knowledge
SubstitutionOriginal

replace with brown rice, wild rice, quinoa, bulgur, whole-wheat couscous, barley, or kasha

When
recipe uses white rice, refined couscous, or other enriched grains as a base or side
Compensation
adjust liquid ratio and cooking time because whole grains absorb water differently than refined grains
Caution
cooking time and liquid ratios vary by grain type; check package instructions
Ohio State University Extension
SubstitutionOriginal

replace with quinoa, brown rice, farro, or whole wheat versions to add protein

When
recipe uses white rice, refined pasta, or white bread as a grain or starch component
Compensation
quinoa cooks similarly to rice taking about 20 minutes; farro needs longer cooking and is chewier; whole wheat pasta may need slightly more cooking time
Caution
texture differences can affect the dish — farro stays chewy, quinoa is fluffy with a slight crunch from the germ ring; whole wheat pasta is denser than refined
Utah State University Extension

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