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Brown rice cake with quinoa and chia seeds
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Brown rice cake with quinoa and chia seeds (9 g) has 34 calories. That works out to 380 calories per 100 g. It contains 7 g of carbs, 0.8 g of protein, 0.4 g of fat and 0.5 g of fiber. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 9 g
34
KCAL / 9G
Carbs
7g
· 3% DV
Protein
0.8g
· 2% DV
Fat
0.4g
· 1% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 9% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.06 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.63 mg | 0% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 0.5 g | 2% |
| Protein | 0.8 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) | 9 g | 34 kcal |
| 1 piece (small) | 7 g | 27 kcal |
| 1 piece (large) | 12 g | 46 kcal |
| 2 piece (double) | 18 g | 68 kcal |
| 1 serving (medium) | 18 g | 68 kcal |
| 3 piece (triple) | 27 g | 103 kcal |
| 1 serving (large) | 27 g | 103 kcal |
| 1 pack (whole) | 45 g | 171 kcal |
| 100 g | 100 g | 380 kcal |
Calculated from 380 calories per 100 g.
A brown rice cake with quinoa and chia seeds works well with avocado, hummus, nut butter, cottage cheese or sliced fruit. Add moist toppings just before eating, since they can quickly soften the crisp cake.
A brown rice cake with quinoa and chia seeds is a minimally processed grain snack. The grains are typically heated and pressed or puffed into a crisp cake; the exact method and how the seeds are incorporated vary by product.
Yes, you can use a brown rice cake with quinoa and chia seeds instead of bread for a light snack or open-faced topping. Its crisp, fragile texture is less suitable for a sandwich, so add toppings shortly before eating.
A brown rice cake with quinoa and chia seeds goes soft when it absorbs moisture from the air or from wet toppings. Keep the cakes sealed in a dry place, and assemble topped cakes just before serving.
You can freeze a brown rice cake with quinoa and chia seeds, but freezing is usually unnecessary and condensation during thawing can take away its crisp texture. Store it airtight in a cool, dry cupboard instead.
On its own, a brown rice cake with quinoa and chia seeds may not keep you full for long. Pair it with a protein-rich topping such as cottage cheese, hummus or nut butter to make a more satisfying snack.
It can fit into a weight-loss eating plan as a convenient, portionable snack, but it does not cause weight loss by itself. Toppings matter: adding a modest amount of protein-rich food can make it more filling.
People with diabetes can include a brown rice cake with quinoa and chia seeds, but its carbohydrate content can raise blood glucose. Pair it with protein or unsaturated fat, and follow individual guidance from your diabetes care team.
A brown rice cake with quinoa and chia seeds is made primarily from brown rice, with quinoa and chia added; a corn cake is based on corn. They differ in grain flavor and texture, so which one you prefer is largely a matter of taste.
You can make a similar snack at home, but reproducing the light, evenly puffed texture of a packaged brown rice cake with quinoa and chia seeds usually requires specialized heating and pressing equipment. A practical homemade alternative is a thin whole-grain crispbread topped with quinoa and chia.
Vitamins
B1
0.04mg · 3% DV
B3
0.38mg · 2% DV
B6
0.03mg · 2% DV
B5
0.06mg · 1% DV
Minerals
Manganese
0.1mg · 4% DV
Copper
0.03mg · 3% DV
Phosphorus
14mg · 2% DV
Magnesium
5.85mg · 1% DV
Potassium ⭐
11mg · 0% DV
Sodium
0.63mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 34 calories in 1 piece (medium) (9 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.
Brown rice cake with quinoa and chia seeds is a crisp, ready-to-eat snack made from puffed brown rice combined with quinoa and chia. It has a light crunch and a mild, toasty flavour, with the seeds adding a little texture.
It works as a quick breakfast or snack: top it with nut butter and fruit, or serve it alongside soup or a salad for extra crunch. Its nutrition is mainly carbohydrate, with some fibre and protein. For a more substantial snack, pair a cake with yoghurt or another protein-rich topping; keep toppings simple if you want to preserve its light, crisp character.
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 2
Minimally 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.06g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.