Rice and pigeon peas, brown rice
Last updated 4 Nov 2026
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Rice and pigeon peas made with brown rice is a cooked West Indian dish combining rice with a pulse. The figures describe a prepared recipe. It mainly provides carbohydrate, with some protein and fat. Per 100g, it contains 666 kJ of energy, 31g of carbohydrate, 5.2g of protein and 2.3g of fat.
Carbohydrate provides energy, while protein supports the growth and repair of body tissues. This dish also supplies magnesium, which contributes to normal muscle and nerve function. Salt and fat content can vary with the ingredients used, including added salt, stock or cooking fats. These differences are relevant when monitoring intake. Full nutrient figures for this recipe are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 157 kcal |
Energy | 666 kJ |
Fat | 2.3g |
of which saturates | 0.9g |
Carbohydrate | 31g |
of which sugars | 0.8g |
5.2g | |
Salt | 0.04g |
Water | 60g |
Cholesterol | 0.2mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
Trace | |
0.15mg | |
0.03mg | |
1mg | |
0µg | |
25mg | |
0.87mg | |
48mg | |
137mg | |
279mg | |
Sodium | 17mg |
0.9mg | |
0.25mg |
Other types of rice and pigeon peas
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
163 kcal | 4.9g | 2.2g | – |
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.