Rice and vermicelli mix, rice pilaf flavor, prepared with 80% margarine
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
This is a quick-cooking blend of long-grain rice and fine vermicelli noodles, toasted in margarine to a golden hue and infused with a savory, buttery pilaf aroma. The texture is light and fluffy, with the vermicelli adding a subtle, pleasant contrast to the tender rice grains. Nutritionally, it's a moderate-energy carbohydrate source with a low fat content, despite the margarine used in its preparation.
Calorie split: 8% protein · 70% carbs · 23% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory flavor and the satisfying, fluffy texture that pairs well with stews and curries. It's a beloved staple in many cultures for its simplicity and ability to absorb the flavors of accompanying dishes.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate with a high glycemic index, it can cause rapid blood-sugar spikes, making it less suitable for those managing diabetes without pairing. The margarine content, while low in total fat, may be a concern for those avoiding processed fats. To counteract this, serve it alongside a source of protein (like lentils or chicken) and non-starchy vegetables to slow digestion and improve satiety.
Key benefits
- Provides quick-release energy from its carbohydrate content.
- Low in protein and fat, making it a light base for meals.
- Quick-cooking and convenient for fast meal preparation.
- The vermicelli adds textural variety to plain rice.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The vermicelli in this mix is often toasted in fat before boiling, a technique that gives it a distinctive nutty flavor and prevents it from becoming mushy in the final dish.
Full nutrition (USDA data · scales with serving)
| Water | 66.5 g |
| Energy | 148 kcal |
| Energy | 618 kj |
| Protein | 2.9 g |
| Total lipid (fat) | 3.7 g |
| Ash | 1.2 g |
| Carbohydrate, by difference | 25.7 g |
| Fiber, total dietary | 0.60 g |
| Total Sugars | 0.26 g |
| Sucrose | 0.08 g |
| Glucose | 0.01 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.17 g |
| Galactose | 0.00 g |
| Starch | 21.0 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 0.85 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 69.0 mg |
| Sodium, Na | 430 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.29 mg |
| Selenium, Se | 10.3 ug |
| Thiamin | 0.17 mg |
| Riboflavin | 0.03 mg |
| Niacin | 1.9 mg |
| Pantothenic acid | 0.24 mg |
| Vitamin B-6 | 0.13 mg |
| Vitamin A, RAE | 39.0 ug |
| Retinol | 39.0 ug |
| Vitamin A, IU | 129 iu |
| Vitamin E (alpha-tocopherol) | 0.26 mg |
| Tocopherol, beta | 0.07 mg |
| Tocopherol, gamma | 2.6 mg |
| Tocopherol, delta | 1.2 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.10 mg |
| Tocotrienol, gamma | 0.05 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.74 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.46 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.25 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.5 g |
| MUFA 18:1 c | 1.0 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:2 n-6 c,c | 1.1 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.14 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.52 g |
| Fatty acids, total trans-monoenoic | 0.50 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.50 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
Amino acid profile (per 100g)
Estimated from Rice and vermicelli mix, rice pilaf flavor, unprepared — USDA does not publish this profile for Rice and vermicelli mix.
| Tryptophan | 0.09 g |
| Threonine | 0.22 g |
| Isoleucine | 0.28 g |
| Leucine | 0.52 g |
| Lysine | 0.19 g |
| Methionine | 0.14 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.32 g |
| Tyrosine | 0.18 g |
| Valine | 0.37 g |
| Arginine | 0.57 g |
| Histidine | 0.15 g |
| Alanine | 0.35 g |
| Aspartic acid | 0.64 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.30 g |
| Proline | 0.39 g |
| Serine | 0.30 g |
| Hydroxyproline | 0.00 g |
FAQ
Is rice pilaf with vermicelli gluten-free?
Not typically. Vermicelli pasta is usually made from wheat flour, which contains gluten. For a gluten-free version, you would need to use a vermicelli made from rice or corn starch.
Why is vermicelli added to rice pilaf?
It adds a pleasant textural contrast and a subtle, nutty flavor when toasted. The different shapes also help keep the rice grains separate and fluffy.
Can I make this dish without margarine?
Yes, you can substitute butter, olive oil, or another neutral cooking oil. Each will slightly alter the final flavor profile of the pilaf.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.48 kcal/g · 8% calories from protein · 0.6 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 6.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.