Harvest Snaps Lightly Salted Crispy Baked Veggie Snacks
Calbee
Vegan, unclearGluten-Free, passesKeto, fails
RiceGrain
365
kcal / 100g
675
kcal / 1 cup
4 things to watch for
High-Protein, failsKeto, failsLow-Calorie, failsLow-Carb, fails
Dairy-Free, passesEgg-Free, passesGluten-Free, passesLow-Fat, passesLow-Sugar, passesNut-Free, passesPalm Oil Free, passesSoy-Free, passesVegan, passesVegetarian, passes
Informational only, not medical advice. Always verify against the physical product label — data may be incomplete or out of date.
Also labeled as
Jasmine Rice
Nutrition Facts (per 100g)
| Nutrient | Amount | %DV |
|---|---|---|
| Energy | 365kcal | — |
| Protein | 7.13g | 14% |
| Total lipid (fat) | 0.66g | 1% |
| Fatty acids, total saturated | 0.18g | 1% |
| Cholesterol | 0mg | 0% |
| Carbohydrate, by difference | 79.95g | 29% |
| Fiber, total dietary | 1.3g | 5% |
| Total Sugars | 0.12g | — |
| Sodium, Na | 5mg | 0% |
Vitamins & Minerals
Calcium, Ca28mg (4% NRV)
Iron, Fe0.8mg (6% NRV)
Potassium, K115mg (6% NRV)
Magnesium, Mg25mg (7% NRV)
Phosphorus, P
115mg (16% NRV)
Phosphorus contributes to normal energy-yielding metabolism EU register →
Phosphorus contributes to normal function of cell membranes EU register →
Phosphorus contributes to the maintenance of normal bones EU register →
Phosphorus contributes to the maintenance of normal teeth EU register →
Zinc, Zn1.09mg (11% NRV)
Copper, Cu
0.22mg (22% NRV)
Copper contributes to maintenance of normal connective tissues EU register →
Copper contributes to normal functioning of the nervous system EU register →
Copper contributes to normal hair pigmentation EU register →
Copper contributes to normal iron transport in the body EU register →
Copper contributes to normal skin pigmentation EU register →
Copper contributes to the normal function of the immune system EU register →
Copper contributes to the protection of cells from oxidative stress EU register →
Manganese, Mn
1.088mg (54% NRV)
Manganese contributes to normal energy-yielding metabolism EU register →
Manganese contributes to the maintenance of normal bones EU register →
Manganese contributes to the normal formation of connective tissue EU register →
Manganese contributes to the protection of cells from oxidative stress EU register →
Selenium, Se
15.1µg (27% NRV)
Selenium contributes to normal spermatogenesis EU register →
Selenium contributes to the maintenance of normal hair EU register →
Selenium contributes to the maintenance of normal nails EU register →
Selenium contributes to the normal function of the immune system EU register →
Selenium contributes to the normal thyroid function EU register →
Selenium contributes to the protection of cells from oxidative stress EU register →
Vitamin A, RAE0µg (0% NRV)
Vitamin C, total ascorbic acid0mg (0% NRV)
Vitamin D (D2 + D3)0µg (0% NRV)
Vitamin E (alpha-tocopherol)0.11mg (1% NRV)
Vitamin K (phylloquinone)0.1µg (0% NRV)
Thiamin0.07mg (6% NRV)
Riboflavin0.049mg (4% NRV)
Niacin1.6mg (10% NRV)
Vitamin B-60.164mg (12% NRV)
Folate, total8µg (4% NRV)
Vitamin B-120µg (0% NRV)
Diet Compatibility
- VeganYes
Yes — Rice is vegan.
Based on Open Food Facts ingredient analysis. How we set this
- VegetarianYes
Yes — Rice is vegetarian.
Based on Open Food Facts ingredient analysis. How we set this
- Palm Oil FreeYes
Yes — Rice is palm oil free.
Based on Open Food Facts ingredient analysis. How we set this
- Gluten-FreeYes
Yes — Rice is gluten-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Dairy-FreeYes
Yes — Rice is dairy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Nut-FreeYes
Yes — Rice is nut-free.
Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this
- Soy-FreeYes
Yes — Rice is soy-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- Egg-FreeYes
Yes — Rice is egg-free.
Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this
- KetoNo
No — Rice is not keto-friendly (78.65 g net carbs per 100g, over the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)
≤5g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-CarbNo
No — Rice is not low-carb (78.65 g net carbs per 100g, over the ≤15 g net carbs bar). (may not account for sugar alcohols.)
≤15g net carbs per serving — our bar, not a regulatory standard. How we set this
- Low-SugarYes
Yes — Rice is low in sugar (0.12 g sugar per 100g, within the ≤5 g sugar bar).
≤5g sugar per serving — our own criterion; the FDA defines none. How we set this
- High-ProteinNo
No — Rice is not high in protein (7.13 g protein per 100g, below the ≥10 g protein bar).
≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this
- Low-FatYes
Yes — Rice is low-fat (0.66 g fat per 100g, within the ≤3 g fat bar).
≤3g fat per serving — FDA 21 CFR 101.62. How we set this
- Low-CalorieNo
No — Rice is not low-calorie (365 kcal per 100g, over the ≤40 kcal bar).
≤40 kcal per serving — FDA 21 CFR 101.60. How we set this
Read the sourced research
White rice, brown rice, and basmati rice are all tested and rated low-FODMAP by Monash University. [6]
Rice cakes are low-FODMAP at a 2-cake serving.
Larger servings, like 4 cakes, can contain enough fructans to become moderate or high-FODMAP. [7]Cooked white rice contains about 28.17g of carbohydrate per 100g, almost all of it available rather than fiber. [8]
A strict ketogenic diet typically allows only about 20-50g of net carbs a day.
A single 100g serving of white rice can use up most or all of that budget on its own. [9]Rice is low in the essential amino acid lysine, making it an incomplete protein on its own.
Pairing rice with a lysine-rich food like beans yields a complete amino acid profile between the two. [10]
Health Benefits
A systematic review of postprandial glucose studies found rice's glycemic index ranges from 48 to 93 depending on variety, and its insulin-response index ranges from 39 to 95.
That's a wide enough spread that any single 'rice is high GI' or 'low GI' claim is best read as a rough estimate, not a fixed property of rice. [1]A systematic review of 14 studies found higher white rice intake was positively associated with cardio-metabolic risk factors like metabolic syndrome and type 2 diabetes.
The same review did not find a significant link between white rice intake and cardiovascular disease incidence or death itself. [2]Rice absorbs arsenic from soil and water more readily than most other crops, and the FDA has set a 100 parts-per-billion action level for arsenic in infant rice cereal.
Infants are a particular concern because they eat roughly three times more rice relative to body weight than adults do. [3]Raw or undercooked rice can carry Bacillus cereus bacteria -- close to half of commercial rice samples tested positive for it in one cited study.
B. cereus causes food poisoning (nausea, vomiting, diarrhea), and raw rice also contains lectins, proteins humans can't digest that can irritate the gut in quantity. [4]
Storage & Buying Tips
Cooking rice 'pasta-style' in excess water, then draining it, cuts inorganic arsenic content by roughly 40-60% depending on rice type.
That same method also washes away 50-70% of the added folate, iron, niacin, and thiamin that enrichment puts into white or parboiled rice. [5]
Frequently Asked Questions
Is it safe to eat leftover rice that's been in the fridge for 3 days?
It's in a gray zone depending on which guidance you follow.
A USDA/FSIS-linked source and a food-safety source both put the safe window at 3-4 days, and a university extension flyer says 3-5 days -- so day 3 fits within those ranges.
Cleveland Clinic, though, recommends discarding any cooked starchy food after 2 days regardless of storage, since Bacillus cereus spores can survive cooking and multiply if the rice cooled slowly.
To be safe: refrigerate rice within 1-2 hours of cooking, reheat it to 165°F, and skip it if you're unsure. [11]
Can pregnant women eat rice every day?
The FDA's pregnancy dietary advice doesn't set a specific rice quantity limit, but it does recommend a variety of whole grains rather than leaning on any one grain.
That's specifically because rice is a leading dietary source of arsenic, which may affect infant development and has been linked to worse pregnancy outcomes.
The practical takeaway: rotate rice with other whole grains -- wheat, oats, barley, quinoa -- rather than making rice the sole daily grain. [12]
Why do you need to wash rice before cooking?
Mainly for texture -- rinsing washes away loose surface starch that would otherwise make cooked rice gummy or clumpy, plus any dust or debris from processing.
It's not primarily about arsenic: the FDA found rinsing rice before cooking has only a minimal effect on its arsenic content.
The trade-off is that rinsing, like excess-water cooking, also washes away some of the added iron, folate, thiamin, and niacin in enriched rice.
That's why some enriched-rice packaging actually advises against rinsing. [5]
Is raw rice poisonous if swallowed accidentally?
Not 'poisonous' in the sense of an acute toxin, but it's not risk-free either.
Raw or undercooked rice can carry Bacillus cereus bacteria, which causes food poisoning -- nausea, vomiting, diarrhea.
It also contains lectins, natural proteins humans can't digest, which can irritate the gut and interfere with nutrient absorption in quantity.
A single accidental bite or two is unlikely to be an emergency, but eating raw rice deliberately or often is discouraged. [4]
Can babies have rice cereal as their first solid food?
It doesn't have to be -- the American Academy of Pediatrics says rice cereal doesn't need to be a baby's first cereal or food.
Pureed vegetables, meats, and other iron-fortified cereals like oatmeal, barley, or multigrain work just as well.
Part of the reasoning is arsenic exposure: infants eat roughly three times more rice relative to their body weight than adults do.
More than half of infant rice cereals tested were at or near the FDA's 100 parts-per-billion arsenic action level, so pediatric guidance favors a variety of grains. [3]
What happens to your body if you eat rice every day?
As part of a varied diet, daily rice in moderate amounts hasn't been shown to be harmful on its own -- it's a normal staple for more than half the world's population.
But a review of 14 studies found higher white rice intake positively associated with metabolic syndrome and type 2 diabetes risk.
Relying on rice daily also raises cumulative dietary arsenic exposure.
That's why one nutritionist quoted by the American Heart Association suggests rice a couple of times a week, rotated with grains like barley or quinoa. [13]
Found in these products
1 product in our database contains Rice.
Sources & Last Updated
Nutrition data: USDA FoodData Central, “Rice, white, long-grain, regular, raw, unenriched” (SR Legacy, fdcId 169756), updated 2026-08-28.
Research reviewed 2026-08-28.
- Boers et al., The British Journal of Nutrition (2015-08-26)
- Izadi et al., ARYA Atherosclerosis (2015-01-31)
- Writer et al., American Academy of Pediatrics (2016-05-19)
- Healthline — Raw Rice: Is It Safe to Eat? (2020-05-22)
- U.S. Food and Drug Administration — What You Can Do to Limit Exposure to Arsenic
- Monash Fodmap — Grain-based foods on a low FODMAP diet (2016-08-15)
- For A Digestive Peace of Mind—Kate Scarlata RDN — Rice and the Low FODMAP Diet (2016-02-02)
- Rice, white, long-grain, regular, enriched, cooked - Nutrients - SR Legacy | USDA FoodData Central
- Is Rice Keto-Friendly? | Learn With Superpower (2026-03-05)
- Healthline — Vegan Complete Proteins: 13 Plant-Based Options (2020-04-21)
- https://www.ccfruitandnuts.ucanr.edu/sites/default/files/2020-09/Food_Safety_Update86444.pdf
- FDA — Dietary Advice Before and During Pregnancy
- U.S. Food and Drug Administration — Arsenic in Rice and Rice Products Risk Assessment