Snacks, rice cakes, brown rice, buckwheat
Whole food · Snacks
Photo: Wikipedia
These are light, airy puffed cakes made from a blend of brown rice and buckwheat, offering a satisfyingly crisp crunch with a mild, nutty flavor. Nutritionally, they are a low-fat, high-carb energy source, with the buckwheat adding a distinct earthy note and a boost of fiber.
Calorie split: 9% protein · 83% carbs · 8% fat
↓ Full nutrition💚 Why it's loved
People love them for their satisfying, airy crunch and neutral, slightly nutty taste that acts as a perfect canvas for both sweet and savory toppings. They are a beloved, convenient snack in many cultures, often enjoyed plain or with a simple spread.
⚠️ Watch-outs & how to enjoy it better
Due to their high-carb, low-protein, and low-fat profile, they can cause a rapid blood-sugar spike if eaten alone, making them less ideal for sustained energy or blood sugar management. To counteract this, always pair them with a protein (like nut butter, cottage cheese, or smoked salmon) or a healthy fat (like avocado or a drizzle of olive oil) to slow digestion and create a more balanced snack.
Key benefits
- Provides quick, low-fat energy from complex carbohydrates.
- Buckwheat adds plant-based protein and the amino acid lysine.
- Gluten-free grain alternative for those with celiac disease.
- High in fiber (3.8g per 100g) which supports digestive health.
- Naturally low in sugar (0g added per 100g).
🌍 Where it's eaten
💡 Did you know?
The process of making rice cakes involves heating the grain under high pressure until it 'pops' and expands, similar to popcorn, which is then molded into a cake shape.
Full nutrition (USDA data · scales with serving)
| Water | 5.9 g |
| Energy | 380 kcal |
| Energy | 1590 kj |
| Protein | 9.0 g |
| Total lipid (fat) | 3.5 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 80.1 g |
| Fiber, total dietary | 3.8 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 151 mg |
| Phosphorus, P | 380 mg |
| Potassium, K | 299 mg |
| Sodium, Na | 116 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.38 mg |
| Manganese, Mn | 6.2 mg |
| Selenium, Se | 16.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.10 mg |
| Niacin | 8.1 mg |
| Pantothenic acid | 1.2 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 21.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 21.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.64 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 0.51 g |
| SFA 18:0 | 0.05 g |
| Fatty acids, total monounsaturated | 1.1 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 1.1 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.07 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.13 g |
| Threonine | 0.34 g |
| Isoleucine | 0.36 g |
| Leucine | 0.64 g |
| Lysine | 0.41 g |
| Methionine | 0.15 g |
| Cystine | 0.14 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.23 g |
| Valine | 0.49 g |
| Arginine | 0.68 g |
| Histidine | 0.22 g |
| Alanine | 0.52 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.60 g |
| Proline | 0.38 g |
| Serine | 0.47 g |
FAQ
Are brown rice and buckwheat cakes gluten-free?
Yes, both brown rice and buckwheat are naturally gluten-free grains. However, always check the packaging for a certified gluten-free label to avoid cross-contamination during processing.
How do they differ from plain rice cakes?
Adding buckwheat gives these cakes a slightly darker color, a more robust, earthy flavor, and a marginally higher protein and fiber content compared to cakes made from 100% white rice.
What's the best way to store them?
Keep them in their original sealed packaging or an airtight container at room temperature. They are highly hygroscopic and will quickly lose their crispness and become stale if exposed to moisture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.80 kcal/g · 9% calories from protein · 3.8 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.39 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.