Yellow Rice Pilaf 1 Recipe
Yellow Rice Pilaf 1 has a average-calorie, average-carb, average-fat and average-protein content. It is a good source of Vitamin A and Vitamin C.
The food contains 21.9g of carbs. The carbohydrate profile of the the food reveals it is average in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 5.7 gms of protein, it is average in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
Because of its average fat content, it could be suitable option, especially if you're watching your fat intake for health reasons. It's low MUFA and low PUFA. In terms of Polyunsaturated Fat content it is ranked in the bottom 20% of all food items. It is also ranked in the bottom 20 percentile in terms of its Monounsaturated Fat content, which are considered among "good fats".
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
While Sodium is an essential nutrient, excess quantities can cause several disorders like fluid retention, hypertension. Since it has a high density of Sodium, it is unsuitable if you are aiming for a healthy, low-sodium diet. It is also an average source of Selenium, which is an important antioxidant especially in combination with vitamin E.
Ideally consumed as a Main Dish.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 73, for Yellow Rice Pilaf 1, and we advise that this food in moderation.
Calorie Breakdown
| Calories from Protein | 16% | |
| Calories from Fat | 21% | |
| Calories from Carbs | 63% |
Why this is good for you
- High in Vitamin A
- High in Vitamin C
- Very low in Cholesterol
- Low in Saturated Fat
Why this is bad for you
- High in Sodium
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 1050 IU | 21% | ||
| Vitamin C | 12.7 mg | 21.1% | ||
| Vitamin D | 6.8 IU | 1.7% | ||
| Vitamin E | 0.58 mg | 1.9% | ||
| Thiamin | 0.16 mg | 10.9% | ||
| Riboflavin | 0.1 mg | 5.7% | ||
| Niacin | 2.9 mg | 14.6% | ||
| Vitamin B6 | 0.12 mg | 6.2% | ||
| Folate | 64.4 mcg | 16.1% | ||
| Vitamin B12 | 0.13 mcg | 2.2% | ||
| Pantothenic Acid | 0.49 mg | 4.9% |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 21 mg | 2.1% | ||
| Iron | 1.5 mg | 8.2% | ||
| Magnesium | 11.6 mg | 2.9% | ||
| Phosphorus | 83 mg | 8.3% | ||
| Potassium | 329.9 mg | 9.4% | ||
| Sodium | 559.8 mg | 23.3% | ||
| Zinc | 0.51 mg | 3.4% | ||
| Copper | 0.16 mg | 7.9% | ||
| Manganese | 0.43 mg | 21.4% | ||
| Selenium | 5.9 mcg | 8.4% |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 21.9 g | 7.3% | ||
| Dietary Fiber | 1.1 g | 4.4% | ||
| Sugars | 0.9 g |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 5.7 g | 11.4% |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 3.2 g | 4.9% | ||
| Saturated Fat | 0.6 g | 3% | ||
| Monounsaturated Fat | 2 g | |||
| Polyunsaturated Fat | 0.4 g |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 140 Calories from Fat 0
% Daily Value *
Total Fat 3.2 g 4.9%
Saturated Fat 0.6 g 3%
Trans Fat
Cholesterol 0.6 mg 0.2%
Sodium 559.8 mg 23.3%
Total Carbohydrates 21.9 g 7.3%
Dietary Fiber 1.1 g4.4%
Sugars 0.9 g
Protein 5.7 g 11.4%
Vitamin A 21% Vitamin C 21.1%
Calcium 2.1% Iron 8.2%
*Based on a 2000 Calorie diet
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