Kroger White Rice
Photo: Open Food Facts contributors (CC BY-SA)

Food

Kroger White Rice

44 g

Score

Excellent 100 out of 100 Medium confidence
  • No additives

Why it scores 100

Kroger White Rice scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 3 points No additives: No food additives in the ingredient list. Info
  2. minus 2 points Energy 370 kcal / 100 g: Energy-dense for its weight. Info
  3. plus 2 points Protein 8.7 g / 100 g: A good source of protein. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

White Rice

START100

Nutrition per 100 g

  • Energy 370 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [1]
  • Protein 8.7 g / 100 g plus 2 points
    Info A good source of protein. [1]
subtotal0

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 100Excellent

100 + 3 = 100


GTIN 00011110847270 · 2025-03-07

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy370 kcal
Fat0 g
Carbohydrates82.6 g
Fiber0 g
Protein8.7 g

Serving: 0.5 cup (46 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

ENRICHED PRECOOKED LONG GRAIN RICE [RICE, NIACIN (NIACINAMIDE), IRON (FERRIC ORTHOPHOSPHATE), THIAMIN (THIAMIN MONONITRATE), FOLIC ACID].

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org