Restaurant (latino, arroz con grandules (rice and pigeonpeas)) nutrition facts
100 grams of restaurant, latino, arroz con grandules (rice and pigeonpeas) contain 182 calories, 3.5 g of protein, 31 g of carbohydrates and 5 g of fat. It is an excellent source of manganese (26% DV). Most of its calories (68%) come from carbs.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calorie breakdown
Values shown for 100 g.
Rich in
- Manganese26%
- Copper14%
- Vitamin K11%
% Daily Value per 100 g
Full nutrient profile
Amounts per 100 g. Change the serving size in the label above.
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin E | 0.68 mg | 5% |
| Vitamin K | 12.6 µg | 11% |
| Thiamin (B1) | 0.03 mg | 3% |
| Riboflavin (B2) | 0.02 mg | 1% |
| Niacin (B3) | 0.53 mg | 3% |
| Pantothenic acid (B5) | 0.24 mg | 5% |
| Vitamin B6 | 0.04 mg | 2% |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium | 8 mg | 1% |
| Iron | 0.29 mg | 2% |
| Potassium | 84 mg | 2% |
| Magnesium | 14 mg | 3% |
| Phosphorus | 54 mg | 4% |
| Zinc | 0.74 mg | 7% |
| Copper | 0.13 mg | 14% |
| Manganese | 0.59 mg | 26% |
Fats
| Nutrient | Amount | % DV |
|---|---|---|
| Saturated fat | 0.76 g | 4% |
| Trans fat | 0.01 g | - |
| Monounsaturated fat | 1 g | - |
| Polyunsaturated fat | 2.32 g | - |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Water | 58.9 g | - |
How it compares to other restaurant foods
| Per 100 g | Restaurant (latino, arroz con grandules (rice and pigeonpeas)) | Category average | Difference |
|---|---|---|---|
| Calories | 182 | 221 | -18% |
| Protein | 3.5 g | 10.3 g | -66% |
| Total carbohydrate | 30.8 g | 19.7 g | +56% |
| Total fat | 4.98 g | 11.2 g | -56% |
| Dietary fiber | 1.4 g | 1.86 g | -25% |
| Sodium | 583 mg | 490 mg | +19% |
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Source: USDA FoodData Central, SR Legacy, FDC ID 168066. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.