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Food ID: 1081
Risklid Danish
Name
Rice bran
Taxonomic name
Oryza sativa L.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 5.95
Fatty acid conversion factor (FCF) 0.820
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1654 kJ 1003
Energy, kcal 398 kcal 1003
total N 2.244 g 4 1938
Protein, total 13.4 g 4 1938
Protein labeling 14.0 g 4 1938
Carbohydrate by difference 49.7 g 1003
Carbohydrates, available 28.7 g 1003
Carbohydrate, declaration 28.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 21.0 g 1938
Fat, total 20.9 g 6 1938
Alcohol 0.0 g 1655
Ash 10.0 g 5 1938
Dry matter 93.9 g 10 1938
Water 6.1 g 10 1938
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin B1 2.75 mg 6 1938
Vitamin B2, Riboflavin 0.284 mg 4 1938
Niacin 3.14 NE 1003
niacin 34.0 mg 4 1938
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 5.00 mg 5 1938
Potassium, K 1490 mg 5 1938
Calcium, Ca 57.0 mg 5 1938
Phosphorus, P 1680 mg 5 1938
Iron, Fe 18.5 mg 5 1938
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Crude fibers 11.5 g 1342
Fatty acids sums g/100g % Source
Fatty acids, total 17.097 100 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1938
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 583 260 T 156
Leucine 1030 460 T 156
Lysine 494 220 T 156
Methionine 314 140 T 156
Cystine 157 70 T 156
Phenylalanine 718 320 T 156
Tyrosine 381 170 T 156
Threonine 449 200 T 156
Tryptophan 188 84 T 156
Valin 875 390 T 156
Arginine 1010 450 T 156
Histidine 292 130 T 156
Alanine 785 350 T 156
Aspartic acid 1190 530 T 156
Glutamic acid 2020 900 T 156
Glycine 606 270 T 156
Proline 606 270 T 156
Serin 673 300 T 156

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