Rice and split peas, brown rice
Dernière mise à jour 4 Nov 2026
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Rice and split peas made with brown rice is a prepared West Indian dish combining rice with pulses. The figures describe the recipe as prepared, rather than the dry ingredients. It mainly provides carbohydrate, with some protein and fat. Per 100g, it contains 35g of carbohydrate, 6.2g of protein, 2.7g of fat and 59mg of magnesium.
Carbohydrate provides energy, while protein supports the growth and repair of body tissues. Magnesium contributes to normal muscle and nerve function. The salt and saturated fat content of this dish can vary with the ingredients and seasoning used, which is worth noting when comparing recipes or monitoring intake. Full nutrient figures for this recipe are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 179 kcal |
Energy | 758 kJ |
Graisse | 2.7g |
of which saturates | 1g |
Carbohydrate | 35g |
of which sugars | 0.9g |
6.2g | |
Sel | 0.05g |
Eau | 55g |
Cholestérol | 0.2mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0.15mg | |
0.04mg | |
1.3mg | |
Trace | |
11mg | |
1.3mg | |
59mg | |
151mg | |
238mg | |
Sodium | 20mg |
1.2mg | |
0.11mg |
Other types of rice and split peas
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
186 kcal | 5.8g | 2.5g | – |
About these figures
Values are per 100g of the food as described (Recipe. West Indian dish. Recipe from review of recipe collection). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.