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Whole Grain Rice Cake Calories
Low calorie, source of fiber, gluten-free, light snack
CALORIES
GI
POTASSIUM
FIBER
Whole Grain Rice Cake Nutrition Facts
Selected: 100 g
385
KCAL / 100G
Carbs
82g
· 86%
Protein
8g
· 8%
Fat
2.5g
· 6%
Fiber
3.5g
Whole Grain Rice Cake Vitamins & Minerals
Vitamins
B1
0.35mg · 29% DV
B3
4.5mg · 28% DV
B5
0.7mg · 14% DV
B6
0.13mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Selenium
7µg · 13% DV
Zinc
1mg · 9% DV
Whole Grain Rice Cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Whole Grain Rice Cake Processed?
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.
Does Whole Grain Rice Cake Contain Allergens?
No known major allergens
Which Diets Is Whole Grain Rice Cake Good For?
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
Whole Grain Rice Cake Fat Profile
SATURATED
0.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 25:1
Above the ideal 4:1 (25:1).
Foods Similar to Whole Grain Rice Cake
Whole Grain Rice Cake — Frequently Asked Questions
Why can whole grain rice cakes leave you hungry again quickly?
Their light, crisp texture makes them easy to eat without much volume, and their carbohydrate is digested quickly. Pairing them with yogurt, cheese, eggs, hummus, or unsweetened nut butter can make the snack more filling.
Are whole grain rice cakes good before a workout?
They can be a convenient, easy-to-digest carbohydrate snack shortly before exercise. For a longer or harder session, add a banana, a little honey, or a protein food for a more balanced snack.
Are whole grain rice cakes useful after a workout?
They can provide carbohydrate after training, but they are not a complete recovery food on their own. Combine them with milk, yogurt, kefir, eggs, or a legume-based protein source to support muscle repair.
Can whole grain rice cakes replace bread?
They can replace bread occasionally, especially when portability and simple portioning matter. Regular whole grain bread often has a denser texture and may be more satisfying, so using both in rotation is a practical approach.
Why do whole grain rice cakes become soft or stale?
Humidity makes the crisp structure absorb moisture and lose its crunch. Once opened, keep them tightly sealed in an airtight container in a cool, dry cupboard; the refrigerator is usually too humid.
Can whole grain rice cakes be frozen?
Freezing is usually not ideal because thawing can make them absorb moisture and turn soft. For longer storage, keep unopened packs in a cool, dry place away from direct sunlight.
What are healthier sweet toppings for whole grain rice cakes?
Unsweetened peanut or almond butter, mashed fruit with yogurt, or tahini with cinnamon are good options. Jam, chocolate spreads, and sweetened toppings can substantially increase the snack’s sugar load.
What savory foods go well with whole grain rice cakes?
Avocado, cottage cheese or white cheese, hummus, tuna, boiled egg, and tomato work well. These toppings add protein and fats that rice cakes alone may not provide in meaningful amounts.
Can people with diabetes eat whole grain rice cakes freely?
No. Rice cakes can raise blood glucose quickly, so portion size and what they are eaten with matter; pairing them with protein, fat, and fiber can help create a steadier snack. Individual meal planning should follow guidance from a healthcare professional.
Are whole grain rice cakes automatically more nutritious than regular rice?
The term “whole grain” means more of the grain’s bran and germ are retained, but puffing still changes the food’s structure. They are a convenient option, not necessarily a direct replacement for more substantial whole grains such as brown rice or bulgur.
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Nutrition data compiled from USDA FoodData Central and scientific sources.