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White rice vs brown rice

By our estimate, brown rice is more filling per calorie than white rice: 3 versus 2 out of 5. Brown rice has more fiber: 1.6 g per 100 g, versus 0.4 g for white rice.

The same grain, refined or whole.

Prepared by
Last updated
Sources
3 primary
Data
USDA FDC 168878 and 169704

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Key differences

  • They provide similar protein per calorie: 2.1 g per 100 kcal for white rice and 2.2 g for brown rice.
  • Their energy density is similar: 130 kcal per 100 g for white rice and 123 for brown rice.
  • Brown rice has more fiber: 1.6 g per 100 g, versus 0.4 g for white rice.

Comparison per 100 g and per serving

Values per 100 g (3.5 oz) and per typical serving. USDA descriptions: White rice, cooked; Brown rice, cooked.
NutrientWhite riceserving: 150 g (5.5 oz)Brown riceserving: 150 g (5.5 oz)Difference
Calories130 kcal per 100 g (3.5 oz)195 kcal per serving123 kcal per 100 g (3.5 oz)185 kcal per serving−7 kcal per 100 g (3.5 oz)−11 kcal per serving
Protein2.7 g per 100 g (3.5 oz)4 g per serving2.7 g per 100 g (3.5 oz)4.1 g per serving+0.1 g per 100 g (3.5 oz)+0.1 g per serving
Carbohydrates28.2 g per 100 g (3.5 oz)42.3 g per serving25.6 g per 100 g (3.5 oz)38.4 g per serving−2.6 g per 100 g (3.5 oz)−3.9 g per serving
of which sugars0.1 g per 100 g (3.5 oz)0.1 g per serving0.2 g per 100 g (3.5 oz)0.4 g per serving+0.2 g per 100 g (3.5 oz)+0.3 g per serving
Fiber0.4 g per 100 g (3.5 oz)0.6 g per serving1.6 g per 100 g (3.5 oz)2.4 g per serving+1.2 g per 100 g (3.5 oz)+1.8 g per serving
Fat0.3 g per 100 g (3.5 oz)0.4 g per serving1 g per 100 g (3.5 oz)1.5 g per serving+0.7 g per 100 g (3.5 oz)+1 g per serving
of which saturated0.1 g per 100 g (3.5 oz)0.1 g per serving0.3 g per 100 g (3.5 oz)0.4 g per serving+0.2 g per 100 g (3.5 oz)+0.3 g per serving
Water68.4 g per 100 g (3.5 oz)102.6 g per serving70.3 g per 100 g (3.5 oz)105.5 g per serving+1.9 g per 100 g (3.5 oz)+2.9 g per serving
Protein per 100 kcal2.1 g2.2 g+0.2 g
Estimated satiety (1 to 5)2 / 53 / 5+1
Holt satiety index (white bread = 100)138132−6

In bold, the value more favorable to satiety when the gap is clear. Difference: Brown rice minus White rice. Source: USDA FDC 168878 and 169704.

Per typical serving

With typical servings, 150 g (5.5 oz) of white rice has about 195 kcal and 4 g of protein, and 150 g (5.5 oz) of brown rice about 185 kcal and 4.1 g.

The typical serving is a common amount used for the math, not a recommendation. Ounces are rounded US equivalents; the values come from the database entries cited in the sources.

Which is more filling?

By our estimate, brown rice is more filling per calorie than white rice: 3 versus 2 out of 5.

Both were measured in people in the Holt satiety index (1995), where white bread scores 100: white rice scored 138 and brown rice 132. In that study white rice was more filling for the same calories.

  • White rice: Low energy density.
  • Brown rice: Low energy density; high water content.

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people. Holt satiety index: Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.

When to choose each one

White rice

  • If you have nausea or fill up quickly: it carries our “Easy to digest” tag.

Brown rice

  • If you want to add fiber: 1.6 g per 100 g.

On a GLP-1 medication

White rice. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly.

Brown rice. None of our GLP-1 tags apply to this food.

These are general guidelines, not medical advice: everyone tolerates foods differently.

Full food pages

  • White rice: every nutrient, frequently asked questions, and similar foods.
  • Brown rice: every nutrient, frequently asked questions, and similar foods.

Other comparisons

See all comparisons

Sources

Sources for the data on this page, with the access date.

  1. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Rice, white, long-grain, regular, enriched, cooked (FDC ID 168878).accessed .
  2. European Journal of Clinical Nutrition (PubMed).Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr. 1995;49(9):675-90.accessed .
  3. U.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program) (FDC ID 169704).accessed .