Other · Nutrition facts

Riz Basmati Golden Sella

356 kcal per 100 g, with 9.7 g protein, 79 g carbs and 0.4 g fat. Full micronutrients and serving info below.

Good proteinCalorie dense
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Riz Basmati Golden SellaNutri-Score ACompare
Amount

Showing values for 100 g

356 kcal
Calories
18% of a 2000 kcal day
9.7 g
Protein
11% of calories
79 g
Carbs
88% of calories
0.4 g
Fat
1% of calories
Macro split
Protein 11%Carbs 88%Fat 1%

Nutrition facts

per 100 g
Fiber1.3g5% DV
Sugar0.2g
Saturated fat0.3g2% DV
Sodium152mg7% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5407005822593 · Data last verified:

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5407005822593

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Common questions

How many calories are in Riz Basmati Golden Sella?

Riz Basmati Golden Sella by Sultan has 356 kcal per 100 g.

How much protein is in Riz Basmati Golden Sella?

Riz Basmati Golden Sella contains 9.7 g of protein per 100 g.

Is Riz Basmati Golden Sella high in carbs?

Yes — carbohydrates provide 88% of its calories (79 g per 100 g, of which 0.2 g is sugar). It also delivers 1.3 g of fiber.

Is Riz Basmati Golden Sella low in sugar?

Yes — only 0.2 g of sugar per 100 g. Most of its 79 g of carbs come from starch and fiber rather than sugar.

Why does Riz Basmati Golden Sella have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (356 kcal); points in favor come from protein (9.7 g). Overall that places it in band A.

How much Riz Basmati Golden Sella is 100 calories?

About 28 g of Riz Basmati Golden Sella equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Riz Basmati Golden Sella high in calories?

Yes — 356 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 178 kcal.

Is Riz Basmati Golden Sella high in sugar or fat?

Per 100 g it has 0.2 g sugar and 0.4 g fat (0.3 g saturated). Fat provides 1% of its calories, so portion size matters most here.

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