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Low-fat, light and crispy whole-grain puffed cereal product
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Whole wheat rice puffs (15 g) has 57 calories. That works out to 380 calories per 100 g. It contains 12.2 g of carbs, 1.3 g of protein, 0.4 g of fat and 0.6 g of fiber. Its 0.2 mg of Manganese covers 8% of the Daily Value. Its glycemic index is 78 (high), so it raises blood sugar quickly.
Selected: 1 cup (medium) · 15 g
57
KCAL / 15G
Carbs
12.2g
· 4% DV
Protein
1.3g
· 3% DV
Fat
0.4g
· 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 85% · Protein 9% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 57 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 12.2 g | 4% |
| Fiber | 0.6 g | 2% |
| Protein | 1.3 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 |
|---|---|---|
| 1 cup (medium) | 15 g | 57 kcal |
| 1 piece (mini) | 8 g | 30 kcal |
| 1 serving (small) | 20 g | 76 kcal |
| 2 cup (double) | 30 g | 114 kcal |
| 1 pack (small) | 30 g | 114 kcal |
| 1 serving (medium) | 35 g | 133 kcal |
| 3 cup (triple) | 45 g | 171 kcal |
| 1 serving (large) | 50 g | 190 kcal |
| 100 g | 100 g | 380 kcal |
Calculated from 380 calories per 100 g.
They can be a convenient whole-grain cereal, but whole wheat rice puffs are not a complete meal on their own. Pair them with yogurt, milk, or nuts to make breakfast more filling and varied.
Not by themselves. Their light, crunchy texture can make it easy to eat a large portion without noticing. Measure out a serving and pair it with a protein-rich food if you want a more satisfying snack.
Yes, whole wheat rice puffs can raise blood sugar quickly because puffed cereals are rapidly digested. Eating them with a protein-rich food, such as yogurt or eggs, can make the overall meal more balanced.
Whole wheat rice puffs are a puffed cereal made with rice and wheat. The wheat is important: this is not necessarily the same as a cereal made from rice alone, and it means the product contains gluten.
Eat whole wheat rice puffs as a cereal with milk, or sprinkle them over yogurt. Add fruit or nuts for extra flavor and texture, and pour on the milk just before eating to keep them crisp.
They contain gluten because they include wheat, which naturally contains gluten. Rice itself does not contain gluten, but that does not make a rice-and-wheat cereal suitable for someone with celiac disease.
No. Whole wheat rice puffs are small, airy cereal pieces, while rice cakes are typically pressed into flat, firm cakes. Rice cakes may also be made with different grains or ingredients, so the names are not interchangeable.
Keep whole wheat rice puffs in an airtight container in a cool, dry place after opening. Moisture makes them lose their crunch, so fold or seal the package tightly if you keep them in the original bag.
Yes, whole wheat rice puffs can add a crisp texture to homemade snack bars. Mix them in after combining the sticky ingredients, then press the mixture firmly so the puffs hold together without being crushed.
Usually not for long on their own. Their airy texture makes them easy to eat quickly; serve whole wheat rice puffs with yogurt, milk, or another protein-rich food for a more filling breakfast or snack.
Vitamins
B1
0.05mg · 4% DV
B3
0.63mg · 4% DV
B5
0.14mg · 3% DV
Biotin
0.6µg · 2% DV
Minerals
Manganese
0.18mg · 8% DV
Phosphorus
32mg · 5% DV
Copper
0.03mg · 3% DV
Selenium
1.35µg · 2% DV
Potassium ⭐
27mg · 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 57 calories in 1 cup (medium) (15 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.
Whole wheat rice puffs are airy, crisp pieces made by puffing whole-grain rice. They have a mild, lightly toasted flavour and are often eaten as a breakfast cereal with milk or yoghurt, or enjoyed plain as a quick snack. For English-speaking readers, they can also be added to a bowl with fruit, nuts or seeds, or used to bring crunch to yoghurt.
They are mostly a carbohydrate source, with little fat and some fibre. Their light texture makes them easy to serve, though they may not keep you full for long on their own. Pair them with yoghurt and fresh fruit for a more substantial breakfast, or choose an unsweetened version if you want to keep the bowl simple.
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
0.08g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.15g
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Nutrition data compiled from USDA FoodData Central and scientific sources.