Flour, rice flour, whole grain Nutrition Label

Flour, rice flour, whole grain Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 362kcal (1,515 kj)
76%
Carbohydrates 71.35g
29%
Sugars 1.35g
Starch 70.00g
Sucrose 0.80g
Maltose 0.00g
Fructose 0.05g
Galactose -
Glucose 0.50g
Protein 7.94g
6%
Fat 2.92g
5%
Fatty acids, total polyunsaturated 1.04g
Fatty acids, total monounsaturated cis 1.06g
Fatty acids, total saturated 0.57g
Cholesterol (gc) 0.00mg
Sterols 72.30mg
Iron 3.60mg
20%
Vitamin d 0.00ug
0%
Calcium 11.00mg
1%
Chromium 3.00ug
12%
Sodium 6.00mg
0%
Iodine 5.00ug
3%
Copper 0.30mg
0%
Salt 15.29mg
1%
Selenium 23.00ug
42%
Vitamin e alphatocopherol 0.63mg
4%
Zinc 1.60mg
20%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 0.00ug
0%
Thiamin (vitamin b1) 0.05mg
5%
Riboflavine (vitamin b2) 0.03mg
3%
Vitamin b6 pyridoxine (hydrochloride) 0.61mg
47%
Manganese 2.40mg
133%
Magnesium 110.00mg
35%
Potassium 260.00mg
11%
Fluoride (fluerine) 0.04mg
1%
Phosphorus 250.00mg
36%
Vitamin k 0.80ug
1%
Fibre, total 7.40g
2%
Fibre, dietary 7.40g
30%
Niacin equivalents, total 5.91mg
42%
Molybdenum 0.02mg
0%
Folate 19.00ug
5%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 11.50g
0%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Flour, rice flour, whole grain

What is FLOUR, RICE FLOUR, WHOLE GRAIN?

Rice flour is a type of flour made from ground rice grains. Whole grain rice flour is made from the entire rice kernel, including the outer bran layer, which makes it higher in fiber and nutrients compared to refined rice flour. It is often used as a gluten-free alternative to wheat flour and is suitable for individuals with gluten intolerance or celiac disease.

What are the health benefits of rice flour, whole grain?

Rice flour, whole grain, is rich in fiber, which supports digestive health and helps regulate blood sugar levels. Additionally, it contains essential nutrients such as vitamins, minerals, and antioxidants that contribute to overall wellness. Switching to whole grain rice flour can be beneficial for heart health and may also aid in weight management and reducing the risk of chronic diseases.

Health risks associated with rice flour, whole grain

Rice flour, especially whole grain rice flour, is generally considered safe for consumption. However, individuals with a gluten intolerance or sensitivity should be cautious, as some rice flours may have cross-contamination with gluten-containing grains. Additionally, consuming excessive amounts of rice flour without a balanced diet may lead to nutritional deficiencies, so it's important to incorporate a variety of nutrient-dense foods in your diet.

How much FLOUR, RICE FLOUR, WHOLE GRAIN to eat per day?

The recommended amount of whole grains, including flour and rice flour, to eat per day depends on age, gender, and level of physical activity. However, in general, it is advised to make at least half of your grains whole grains. For most adults, this translates to about 3 to 5 servings of whole grains per day, with one serving being equivalent to 1 slice of whole grain bread, 1/2 cup of cooked brown rice or other whole grain, or 1/2 cup of whole grain pasta. It's important to balance whole grain consumption with other nutrient-rich foods as part of a varied and balanced diet.

Are there common allergens in rice flour, whole grain?

Rice flour, whole grain, is naturally free from common allergens such as gluten, wheat, nuts, soy, and dairy. However, cross-contamination may occur during processing, so individuals with allergies should be cautious and select brands that guarantee the absence of potential allergens.

Flour, rice flour, whole grain Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Flour, rice flour, whole grain

Fat 8%
Carbohydrates 83%
Protein 9%

Protein Amino Acids Profile

The ratio of amino acids in Flour, rice flour, whole grain. See full profile

Cystine 1%
Tryptophan 1%
Methionine 2%
Histidine 3%
Threonine 4%
Tyrosine 4%
Lysine 4%
Isoleucine 4%
Proline 5%
Glycine 5%
Phenylalanine 5%
Serine 5%
Alanine 6%
Valine 6%
Arginine 8%
Leucine 8%
Aspartic acid 9%
Glutamic acid 20%

Component Breakdown for Flour, rice flour, whole grain

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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