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Sweet-savory crunchy snack
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Honey mustard corn rice cake (9 g) has 35 calories. That works out to 390 calories per 100 g. It contains 7 g of carbs, 0.6 g of protein, 0.5 g of fat and 0.3 g of fiber. Its glycemic index is 76 (high), so it raises blood sugar quickly.
Selected: 100 g
390
KCAL / 100G
Carbs
78g
· 28% DV
Protein
7.2g
· 14% DV
Fat
5.1g
· 7% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 7% · Fat 12%
Vitamins
B1
0.18mg · 15% DV
B3
2.1mg · 13% DV
B6
0.18mg · 11% DV
B5
0.35mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
185mg · 26% DV
Sodium
540mg · 23% DV
Selenium
12µg · 22% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 390 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.65g
MONOUNSATURATED
1.55g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 41.7:1
Above the ideal 4:1 (41.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.