Food Composition Database

Proteins (Amino Acids)

Lipids

Carbohydrates

Minerals

Vitamins

misc

Related Foods

• Rice, short grain, paddy rice, well-milled, "omoyu" (thin gruel)
• Rice, short grain, upland rice, brown, raw
• Rice, short grain, upland rice, half-milled, raw
• Rice, short grain, upland rice, under-milled, raw
• Rice, short grain, upland rice, well-milled, raw
• Rice, short grain, upland rice, brown, "meshi" (cooked rice)
• Rice, short grain, upland rice, half-milled, "meshi" (cooked rice)
• Rice, short grain, upland rice, under-milled, "meshi" (cooked rice)
• Rice, short grain, upland rice, well-milled, "meshi" (cooked rice)
• Rice, non-glutinous rice products, quick-cooking rice, regular, raw
• Rice, non-glutinous rice products, "Onigiri" (rice ball)
• Rice, non-glutinous rice products, "Yaki-onigiri" (baked rice ball)
• Rice, non-glutinous rice products, "Kiritanpo" (baked tube-shaped cooked rice)
• Rice, non-glutinous rice products, "Joshinko" (ordinary rice flour)
• Rice, non-glutinous rice products, rice-koji
• Rice, glutinous rice products, rice cake
• Rice, glutinous rice products, "Sekihan" (steamed rice with adzuki beans or cowpeas)
• Rice, glutinous rice products, "Akumaki" (lye-soaked and cooked rice in bamboo leaf wrapping)
• Rice, glutinous rice products, "Shiratamako" (flour milled in water)
• Rice, glutinous rice products, "Domyojiko" (steamed flour)
• Buckwheat flour, straight
• Buckwheat flour, inner layer
• Buckwheat flour, middle layer
• Buckwheat flour, outer layer
• Buckwheat, parboiled grain
• Buckwheat, fresh noodles, uncooked
• Buckwheat, fresh noodles, boiled
• Buckwheat, dried noodles, uncooked