Seasoned Sushi Rice
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 214.2 g | 78% |
| Net Carbohydrates | 209.16 g | 85% |
| Sugars | 37.71 g | 108% |
| Added Sugars | 37.72 g | 75% |
| Dietary Fiber | 5.04 g | 18% |
| Protein | 15.12 g | 30% |
| Total Fat | 5.04 g | 6% |
| Saturated Fat | 0 g | 0% |
| Monounsaturated Fat | 0 g | - |
| Polyunsaturated Fat | 0 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 0 mcg | 0% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Minerals | ||
| Sodium | 2340.06 mg | 102% |
| Potassium | 177.3 mg | 4% |
| Calcium | 36.18 mg | 3% |
| Magnesium | 4.8 mg | 1% |
| Iron | 0.02 mg | 0% |
| Zinc | 0.01 mg | 0% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0%
Vitamin C
0%
Vitamin D
0%
Vitamin E
0%
Vitamin K
0%
Vitamin B1
0%
Vitamin B2
0%
Vitamin B3
0%
Vitamin B5
0%
Vitamin B6
0%
Vitamin B7
-
Vitamin B9
0%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
3%
Iron
0.1%
Magnesium
1%
Phosphorus
0%
Potassium
4%
Sodium
102%
Zinc
0.1%
Copper
5%
Manganese
0.3%
Selenium
0.5%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
0%
Isoleucine
0%
Valine
0%
Lysine
0%
Tryptophan
0%
Threonine
0%
Phenylalanine
0%
Methionine
0%
Histidine
0%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 953 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
2 h 20 min
Jogging
2 h 1 min
Cycling
2 h 4 min
Walking
3 h 44 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
FAQ
Seasoned sushi rice is about 238.25 kcal with 53.55 g carbs, 9.43 g added sugar, and 585.02 mg sodium, while plain steamed white rice is about 199 kcal with 44.72 g carbs and only 6.6 mg sodium. The seasoning may include vinegar, which can modestly reduce the glycemic impact of rice, but the added sugar and much higher sodium usually make it less heart friendly overall.
Not if sodium is of concern. Per serving, seasoned sushi rice has about 585.02 mg sodium, which is far higher than plain rice at 6.6 mg sodium, so it can add up fast across a day. If someone has heart disease, hypertension, or kidney issues, a dietitian or clinician may help set a safer portion.
Yes, but it is mostly carbs. Per serving it has about 53.55 g carbs, 3.78 g protein, 1.26 g fiber, and 238.25 kcal, plus 9.43 g added sugar.
Yes, in moderation, since it is high in calories.
📚 Health Research & Evidence About This Food
Seasoned sushi rice, primarily composed of white rice, contributes to dietary glycemic load, which is associated with an increased risk of type 2 diabetes in women, according to SpringerLink. While cooling cooked white rice, a common practice for sushi, can increase its resistant starch and modify its glycemic response, the added sugar in seasoning may moderate these benefits.
1. Glycemic Index of Single and Mixed Meal Foods Among Common Japanese Foods With White Rice as a Reference Food
Source: Nature, 2003
Summary: Sushi rice, as a common Japanese food, is part of a broader category of rice species and processed rice products whose glycemic index values can be determined using white rice as a suitable reference food in clinical studies.
Read More: https://www.nature.com/articles/1601606
2. Dietary Glycemic Index, Glycemic Load and Incidence of Type 2 Diabetes in Japanese Men and Women: The Japan Public Health Center-Based Prospective Study
Source: SpringerLink
Summary: Sushi rice, as a significant component of high-carbohydrate Japanese diets, contributes to the overall dietary glycemic index and glycemic load, which this population-based cohort study associates with an increased risk of type 2 diabetes, particularly among women.
Read More: https://link.springer.com/article/10.1186/1475-2891-12-165
3. Rice Intake and Type 2 Diabetes in Japanese Men and Women: The Japan Public Health Center-Based Prospective Study.
Source: PubMed
Summary: Sushi rice, as a form of white rice which is a major staple food for the Japanese, is the subject of a study investigating whether elevated intake increases the risk of developing type 2 diabetes.
Read More: https://pubmed.ncbi.nlm.nih.gov/20980490/
4. Effect of Cooling of Cooked White Rice on Resistant Starch Content and Glycemic Response.
Source: PubMed
Summary: Sushi rice, as a form of cooked white rice, can undergo starch retrogradation upon cooling, which is known to increase its resistant starch content and consequently affect its glycemic response.
Read More: https://pubmed.ncbi.nlm.nih.gov/26693746/
