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Plain whole-grain crisp cake with fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Plain einkorn rice cake (10 g) has 38 calories. That works out to 382 calories per 100 g. It contains 7.6 g of carbs, 1.1 g of protein, 0.3 g of fat and 0.8 g of fiber. Its 0.3 mg of Manganese covers 13% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 10 g
38
KCAL / 10G
Carbs
7.6g
· 3% DV
Protein
1.1g
· 2% DV
Fat
0.3g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 81% · Protein 12% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 38 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 7.6 g | 3% |
| Fiber | 0.8 g | 3% |
| Protein | 1.1 g | 2% |
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 |
|---|---|---|
| 1 piece (medium) | 10 g | 38 kcal |
| 1 piece (mini) | 7 g | 27 kcal |
| 1 piece (large) | 14 g | 53 kcal |
| 2 piece (double) | 20 g | 76 kcal |
| 1 serving (small) | 20 g | 76 kcal |
| 3 piece (triple) | 30 g | 115 kcal |
| 1 serving (medium) | 30 g | 115 kcal |
| 1 serving (large) | 45 g | 172 kcal |
| 100 g | 100 g | 382 kcal |
Calculated from 382 calories per 100 g.
Plain einkorn rice cake is made from einkorn wheat, not rice. The grain is puffed into a light, crisp cake using heat and pressure, so the finished product is processed rather than a whole, intact grain.
Plain einkorn rice cake is made from wheat, while a regular rice cake is made from rice. That means the einkorn version contains gluten and has a different grain flavor; the name “rice cake” can be misleading.
Plain einkorn rice cake works well with toppings that add moisture and substance, such as hummus, nut butter, avocado, cottage cheese, or sliced egg. Add the topping just before eating to help keep the cake crisp.
Yes, plain einkorn rice cake can raise blood sugar, and its glycemic index is high. Pairing it with protein or fat, such as cheese, yogurt, or nut butter, may slow digestion compared with eating it by itself.
Plain einkorn rice cake does not cause weight loss by itself. Its airy texture can make it easy to eat several pieces without feeling satisfied, so pairing a portion with a filling topping is more useful than relying on it alone.
Plain einkorn rice cake can replace bread for a quick snack or light meal, but it may not keep you full as long on its own. Add a protein-rich topping, and avoid it if you need to eat gluten-free.
Not for very long on its own. Plain einkorn rice cake is light and crisp, so adding something with protein or fat—such as hummus, cheese, or nut butter—makes it a more satisfying snack.
Store plain einkorn rice cake in a cool, dry place and seal the package tightly after opening. An airtight container helps protect the cakes from humidity, which can make them lose their crisp texture.
Yes, plain einkorn rice cake can be a quick breakfast base. Top it with egg and avocado for a savory option or nut butter and fruit for a sweeter one; eat it soon after topping so it does not soften.
Plain einkorn rice cake may pose a choking risk because it is dry and crisp, so it is not a good choice for babies who are still learning to manage solid textures. Ask your child’s healthcare professional about safe foods and preparation.
Vitamins
B3
0.46mg · 3% DV
B1
0.03mg · 3% DV
B6
0.03mg · 2% DV
Biotin
0.51µg · 2% DV
Minerals
Manganese
0.31mg · 13% DV
Selenium
2.7µg · 5% DV
Phosphorus
34mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
29mg · 1% DV
Sodium
1.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 38 calories in 1 piece (medium) (10 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.
Plain einkorn rice cake is a light, crisp cake made from siyez, or einkorn wheat—not rice. It has a mild, toasty grain flavour and a brittle crunch, so it works as a quick snack or a base for toppings. In Turkey it may be served at breakfast with cheese, olives or tomatoes, or eaten with tea; elsewhere, try it with hummus, nut butter or sliced fruit.
It is mainly a source of carbohydrates, with some fibre and protein from the whole grain. Keep it simple for a light bite, or pair it with a protein-rich topping to make a more filling snack.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.