Rice, red native, milled, boiled* (as part of a recipe) (grain)

Cook with Rice, red native, milled, boiled* (as part of a recipe)

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Nutrition (per 100g unless noted)

497

Energy (kcal)

70.3

Protein (g)

2.1

Fat (g)

26.4

Fiber (g)

Sodium (mg)

Aroma profile

Derived from flavor compounds · verified measured labels + GNN ensemble predictions

0×55

1×19

2×13

minty×5

sweet×4

woody×4

odor_active×4

mint×3

Flavor compounds

60 compounds identified — FoodAtlas / FooDB verified

(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (-)-vestitol (-)-maackiain (-)-menthone(+)-taxifolin(-)-maackiain-3-o-glucoside(+)-7-iso-jasmonate(-)-medicarpin-3-o-glucoside (+)-1(10),4-cadinadiene (+)-dehydrovomifoliol (-)-matairesinol

Molecular pairings

Pairs well with — computed from shared flavor compounds

Rice, white, short-grain, raw, unenriched

20 shared

Rice, white, medium-grain, cooked, unenriched

20 shared

Rice, Spanish rice

20 shared

Rice, white, medium-grain, raw, unenriched

20 shared

Rice, white, long grain, unenriched, raw

20 shared

Rice, white, long-grain, regular, raw, enriched

20 shared

Source & License

Source

WAFCT 2019 (FAO/WAHO)

License

FAO Open Government Data (CC-BY 4.0 compatible)

Source page

https://www.fao.org/fileadmin/user_upload/faoweb/2020/WAFCT_2019.xlsx

Imported

6/7/2026, 10:20:03 PM

Verification

Multi-layer verified

Research Evidence

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Rice, red native, milled, boiled* (as part of a recipe)

Cook with Rice, red native, milled, boiled* (as part of a recipe)

Nutrition (per 100g unless noted)

Aroma profile

Flavor compounds

Molecular pairings

Source & License

Research Evidence

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