Snacks, rice cakes, brown rice, plain, unsalted
Whole food · Snacks
Photo: Wikipedia
Plain, unsalted brown rice cakes are airy, crisp puffed discs with a mild, nutty flavor and a satisfying crunch that dissolves on the tongue. They are a low-fat, high-carb base with a solid 4.2g of fiber per 100g, making them a simple, wholesome canvas for both sweet and savory toppings.
Calorie split: 9% protein · 85% carbs · 7% fat
↓ Full nutrition💚 Why it's loved
People love them for their neutral, subtly nutty taste and satisfying crunch, which acts as a blank slate for everything from avocado to peanut butter. They are a quick, portable, and culturally ubiquitous snack in many East Asian and Western households.
⚠️ Watch-outs & how to enjoy it better
Their high carbohydrate content (81.5g per 100g) can lead to rapid blood-sugar spikes if eaten alone. To counteract this, always pair them with protein or healthy fat (like hummus, cheese, or nut butter) and practice portion control (1-2 cakes at a time).
Key benefits
- Low in fat (2.8g per 100g) and naturally cholesterol-free.
- Good source of dietary fiber (4.2g per 100g) for digestive health.
- Provides a moderate amount of plant-based protein (8.2g per 100g).
- Extremely versatile base for both sweet and savory toppings.
- Light and crunchy texture satisfies snack cravings with minimal calories.
🌍 Where it's eaten
💡 Did you know?
The process of making rice cakes involves heating rice under high pressure until it pops, similar to how popcorn is made, which is why they are so light and airy.
Full nutrition (USDA data · scales with serving)
| Water | 5.8 g |
| Energy | 387 kcal |
| Energy | 1619 kj |
| Protein | 8.2 g |
| Total lipid (fat) | 2.8 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 81.5 g |
| Fiber, total dietary | 4.2 g |
| Total Sugars | 0.88 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 131 mg |
| Phosphorus, P | 360 mg |
| Potassium, K | 290 mg |
| Sodium, Na | 26.0 mg |
| Zinc, Zn | 3.0 mg |
| Copper, Cu | 0.45 mg |
| Manganese, Mn | 3.7 mg |
| Selenium, Se | 24.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.17 mg |
| Niacin | 7.8 mg |
| Pantothenic acid | 1.0 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 21.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 21.0 ug |
| Folate, DFE | 21.0 ug |
| Choline, total | 31.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.57 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.48 g |
| SFA 18:0 | 0.05 g |
| Fatty acids, total monounsaturated | 1.0 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 1.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.99 g |
| PUFA 18:2 | 0.97 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.30 g |
| Isoleucine | 0.35 g |
| Leucine | 0.68 g |
| Lysine | 0.31 g |
| Methionine | 0.18 g |
| Cystine | 0.10 g |
| Phenylalanine | 0.42 g |
| Tyrosine | 0.31 g |
| Valine | 0.48 g |
| Arginine | 0.62 g |
| Histidine | 0.21 g |
| Alanine | 0.48 g |
| Aspartic acid | 0.76 g |
| Glutamic acid | 1.7 g |
| Glycine | 0.40 g |
| Proline | 0.38 g |
| Serine | 0.42 g |
FAQ
Are brown rice cakes gluten-free?
Yes, plain brown rice cakes are naturally gluten-free, making them a safe snack for those with celiac disease or gluten sensitivity.
How should I store them to keep them fresh?
Keep them in an airtight container or sealed bag at room temperature to maintain their crispness and prevent them from becoming stale.
Can I eat them on a low-carb diet?
They are not ideal for very low-carb diets due to their high carbohydrate content, but they can fit into a moderate-carb plan when paired with protein and fat.
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 3.87 kcal/g · 8% calories from protein · 4.2 g fiber · 0.9 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: 0.09 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.