Italian Imported Arborio Rice, Italian — Nutrition Facts & Ingredients
- Calories
- 150per serving
- Protein
- 6.7 gper 100 g
- Carbs
- 77.8 gper 100 g
- Fat
- 0 gper 100 g
Where to buy
Per serving (1/3 cup, 45 g): 150 calories. Per 100 g: 333 calories, 6.7 g protein, 0 g fat.
Nutrition Facts
Serving size1/3 cup (45g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Italian Imported Arborio Rice, Italian
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Frequently asked questions
How many calories are in Italian Imported Arborio Rice, Italian?
Per 100 g of Italian Imported Arborio Rice, Italian there are 333 calories.
How much protein is in Italian Imported Arborio Rice, Italian?
Per 100 g of Italian Imported Arborio Rice, Italian there are 6.67 g protein.
How many carbohydrates are in Italian Imported Arborio Rice, Italian?
Per 100 g of Italian Imported Arborio Rice, Italian there are 77.78 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Italian Imported Arborio Rice, Italian?
Per 100 g of Italian Imported Arborio Rice, Italian there are 0.0 g sugars.
How much sodium (salt) is in Italian Imported Arborio Rice, Italian?
Per 100 g of Italian Imported Arborio Rice, Italian there are 0.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Italian Imported Arborio Rice, Italian?
Per 100 g of Italian Imported Arborio Rice, Italian there are 2.2 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Italian Imported Arborio Rice, Italian?
The main ingredients in Italian Imported Arborio Rice, Italian are: Arborio Rice.
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