Rice seasoning
Seasoning typically enhances the flavor of a dish rather than being a standalone food item. Based on the provided information, the food item "rice seasoning" does not fit into any of the common food categories as it is not a standalone food. Therefore, the appropriate category for "rice seasoning" is an empty string "".
1 serving (5 grams) contains 15 calories, 0.0 grams of protein, 0.0 grams of fat, and 3.0 grams of carbohydrates.
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Nutrition Information
Calories |
714.3 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14285.7 mg | 621% | |
| Total Carbohydrates | 142.9 g | 51% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 0 g | ||
| protein | 0 g | 0% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 238.1 mg | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Rice seasoning
Rice seasoning is a flavorful blend designed to enhance the taste of plain rice, often drawing inspiration from Japanese or Asian cuisine. Typically, it includes ingredients like sesame seeds, seaweed flakes, dried fish powder, salt, and sugar. Some varieties may incorporate spices, chili flakes, or dehydrated vegetables for added complexity. The seasoning is versatile and adds a savory, umami profile to rice dishes, suitable for sushi, rice bowls, or simple steamed rice. From a nutritional standpoint, rice seasoning can be a source of minerals like iodine from seaweed and healthy fats from sesame seeds. However, some blends may be high in sodium and sugar, which should be consumed in moderation, particularly for individuals managing blood pressure or sugar intake. To maximize health benefits, opt for versions with minimal additives and lower sodium content. Rice seasoning offers a quick, flavorful way to elevate everyday meals.
