Basmati Rice

250 g in Basmati rices Barcode 10213681
Not enough data to compute
Processed food
Green-Score
e
Environmental impact estimate

Basmati Rice provides 159 kcal per 100 g, with 0.2 g of sugars and 3.8 g of protein. That is 51% less sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Basmati rices category and comes in a 250 g pack.

Nutrient levels per 100 g

Fat
2 g · Low
Saturated fat
0.3 g · Low
Sugars
0.2 g · Low
Salt
0.8 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 159 kcal 306 −48%
Total fat 2 g 1.3 +50%
Saturated fat 0.3 g 0.3
Carbohydrates 30.8 g 65.6 −53%
Total sugars 0.2 g 0.4 −51%
Added sugars 0 g 0 −100%
Dietary fiber 1.3 g 1.5 −12%
Protein 3.8 g 7.1 −46%
Salt 0.8 g 0.1 +455%

Category average across 1147 Basmati rices products on Foodmetria.

Compared with other basmati rices

Calories lower 17%
Sugars lower 44%
Salt higher 4%
Saturated fat higher 40%
Protein top 80%
Fiber top 44%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

cooked basmati rice (97%) (water, basmati rice), sunflower oil, salt

Palm oil freeVeganVegetarian

Product details

Quantity
250 g
Sold in
United Kingdom
Barcode
10213681

Prices reported by shoppers

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Frequently asked questions

How many calories are in Basmati Rice?

Basmati Rice contains 159 kcal per 100 g.

How much sugar is in Basmati Rice?

Basmati Rice has 0.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Basmati Rice healthy?

It is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Basmati Rice vegan?

Based on its ingredient list, it appears to be vegan. Always check the package label.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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