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Low calorie, gluten-free, light snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
387
KCAL / 100G
Carbs
83.6g
· 90%
Protein
7.9g
· 9%
Fat
0.6g
· 1%
Fiber
3.6g
Vitamins
B3
1.6mg · 10% DV
B5
0.5mg · 10% DV
B1
0.07mg · 6% DV
B6
0.1mg · 6% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
115mg · 16% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.2g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
They are light, airy, and usually digest quickly, so on their own they may not keep you full for long. Pairing them with protein or fat, such as yogurt, eggs, hummus, cheese, or nut butter, usually makes the snack more satisfying.
They are often more useful before exercise when you want an easy-to-digest carbohydrate option. After training, they work better when combined with a protein source instead of eaten alone.
They can be a practical substitute in some meals, but they are not always a like-for-like replacement. They are often less filling, and whole-grain bread usually offers a different texture and eating experience for everyday meals.
They pair well with avocado, cottage cheese, labneh, hummus, tuna, boiled eggs, or unsweetened peanut butter. Fruit can make them a sweeter snack, while savory toppings can turn them into a more balanced mini-meal.
They are not automatically slimming on their own. They can fit into a weight-loss plan if portions are managed and they are combined with foods that improve fullness.
No. Their light texture can make it easy to eat several without noticing, so portion awareness still matters.
Keep them in a cool, dry place with the package sealed tightly. Once exposed to air and humidity, they lose their crisp texture quickly.
Usually not. Refrigeration can add moisture and make them stale faster rather than keeping them crisp.
Eating them very quickly, not drinking enough fluid, or reacting to the toppings can all play a role. The issue is not always the rice cake itself but sometimes how it is eaten and what it is eaten with.
They can be a convenient occasional snack, and the lack of added salt is a plus. They are better served with nutrient-dense toppings like cheese, yogurt, or mashed avocado rather than given alone every time.
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Nutrition data compiled from USDA FoodData Central and scientific sources.