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Jasmine rice - riz parfumé jasmin
Jasmine rice - riz parfumé jasmin by Lotus rice provides 345 kcal per 100 g, with 1.2 g of sugars and 7.2 g of protein. That is 156% more sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Jasmine rice category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 345 kcal | 324 +7% |
| Total fat | 0.3 g | 1 −71% |
| Saturated fat | 0.3 g | 0.2 +25% |
| Carbohydrates | 78 g | 70.1 +11% |
| Total sugars | 1.2 g | 0.5 +156% |
| Added sugars | 0 g | 0 −100% |
| Dietary fiber | 1.1 g | 1.3 −18% |
| Protein | 7.2 g | 6.7 +8% |
| Salt | 0 g | 0.1 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 435 Jasmine rice products on Foodmetria.
Compared with other jasmine rice
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Riz.
Product details
- Sold in
- France
- Barcode
- 8938507039266
Prices reported by shoppers
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Frequently asked questions
How many calories are in Jasmine rice - riz parfumé jasmin?
Jasmine rice - riz parfumé jasmin contains 345 kcal per 100 g.
How much sugar is in Jasmine rice - riz parfumé jasmin?
Jasmine rice - riz parfumé jasmin has 1.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Jasmine rice - riz parfumé jasmin healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Jasmine rice - riz parfumé jasmin vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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