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Light, crispy, low-fat snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Quinoa rice cake (18 g) has 70 calories. That works out to 387 calories per 100 g. It contains 14.6 g of carbs, 1.5 g of protein, 0.6 g of fat and 0.6 g of fiber. Its 0.2 mg of Manganese covers 9% of the Daily Value. Its glycemic index is 82 (high), so it raises blood sugar quickly.
Selected: 2 piece (medium) · 18 g
70
KCAL / 18G
Carbs
14.6g
· 5% DV
Protein
1.5g
· 3% DV
Fat
0.6g
· 1% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 84% · Protein 9% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 70 kcal | |
| Total fat | 0.6 g | 1% |
| Saturated fat | 0.13 g | 1% |
| Trans fat | 0 g | |
| Sodium | 52 mg | 2% |
| Total carbohydrate | 14.6 g | 5% |
| Fiber | 0.6 g | 2% |
| Protein | 1.5 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 18 g | 70 kcal |
| 1 piece (small) | 9 g | 35 kcal |
| 1 cup (whole) | 14 g | 54 kcal |
| 1 serving (medium) | 27 g | 104 kcal |
| 1 pack (mini) | 30 g | 116 kcal |
| 4 piece (large) | 36 g | 139 kcal |
| 6 piece (extra large) | 54 g | 209 kcal |
| 1 pack (small) | 60 g | 232 kcal |
| 100 g | 100 g | 387 kcal |
Calculated from 387 calories per 100 g.
A quinoa rice cake is usually made by puffing or pressing rice with quinoa into a light, crisp cake. Recipes vary by brand, so the quinoa proportion and any added salt, oil, or seasonings can differ from one product to another.
Quinoa rice cakes can be a convenient, low-fat snack, but they are not very filling on their own. Pair one with a protein-rich food such as hummus, cheese, or nut butter to make a more satisfying snack.
Quinoa rice cakes can fit into a weight-loss plan, but they do not cause weight loss by themselves. Their light texture may leave you hungry soon; adding a measured portion of nut butter or cheese makes them more filling.
Quinoa rice cakes include quinoa alongside rice, which can give them a slightly different flavor and texture from plain rice cakes. The quinoa addition does not automatically make them a complete meal or a substantial source of protein.
Try avocado and egg, hummus and cucumber, or peanut butter and sliced banana on quinoa rice cakes. Add wet toppings just before eating, since moisture quickly softens the crisp cake.
Quinoa rice cakes can stand in for bread occasionally, but they are thinner and usually less filling. For a more substantial meal, top them with egg, cottage cheese, or another protein-rich food rather than eating them plain.
Yes, quinoa rice cakes can raise blood sugar quickly because they are mainly made from rice and contain relatively little fibre. If you have diabetes, pairing them with protein or fat may slow the rise; ask your clinician for advice tailored to you.
Yes, quinoa rice cakes can work as a light pre-workout source of carbohydrates when you want something easy to eat. Add a little nut butter if you have more time before exercise, but avoid a heavy topping right before training.
Keep quinoa rice cakes crisp by sealing the opened package tightly and storing it in a cool, dry cupboard. Moisture makes them go soft, so avoid leaving the packet open and follow the use-by date on the package.
Babies and toddlers should only have quinoa rice cakes when they are developmentally ready for solid finger foods and can eat safely. The dry, brittle texture can pose a choking risk, so supervise closely and follow age-appropriate feeding guidance.
Vitamins
B3
0.29mg · 2% DV
B5
0.09mg · 2% DV
B1
0.02mg · 2% DV
B6
0.03mg · 2% DV
Minerals
Manganese
0.2mg · 9% DV
Phosphorus
38mg · 5% DV
Copper
0.03mg · 3% DV
Magnesium
10mg · 2% DV
Sodium
52mg · 2% DV
Potassium ⭐
32mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 calories in 2 piece (medium) (18 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.
Quinoa rice cake is a packaged, crisp round made from puffed rice with quinoa. It has a mild, toasted grain flavour and a light crunch, so it works on its own as a quick snack or as a base for toppings. Try it with cheese, avocado or hummus for a savoury bite, or pair it with fruit and nut butter for something sweeter. It is mainly a source of carbohydrates and is low in fat; quinoa adds some fibre and protein. For a more filling snack, add a protein-rich topping rather than relying on the rice cake alone.
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.
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
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.13g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.