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Whole Grain Rice Cakes

Whole Grain Rice Cakes

Everyday

Whole grain rice cakes are a low-calorie snack made by heating brown rice under pressure to create crisp, airy disks. While they retain the bran and germ of whole grains, their puffing process reduces fiber content compared to intact grains, resulting in a carbohydrate-dense food with minimal fat or protein. These versatile cakes serve as a base for both sweet and savory toppings, offering a gluten-free option for quick snacks, though their satiety value is lower than fiber-rich whole grain alternatives.

Macro Impact

A 1 cake serving contains 35 calories, 1g protein, 7g carbs, and 0g fat.

Calorie Burn

How long would it take to burn off 35 calories?
Walking3.5 mph, moderate pace
8 min
YogaModerate effort, gentle pace
6 min
SwimmingModerate effort, freestyle
4 min
Biking12-14 mph, moderate effort
4 min
StairsStair climbing, moderate pace
4 min
Running5 mph (12 min/mile)
3 min

Nutrition Facts

Serving size1 cake (9 g)
Amount per serving
Calories35
% Daily Value*
Total Fat0.3g
0%
Saturated Fat0.1g
0%
Trans Fat0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.1g
Cholesterol0mg
0%
Sodium2mg
0%
Total Carbohydrate7g
3%
Dietary Fiber0.4g
1%
Total Sugars0.1g
Includes Added Sugars0g
0%
Protein0.7g
Vitamin D0mcg
0%
Calcium1.0mg
0%
Iron0.1mg
1%
Potassium26mg
1%

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

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
7 / 275 g
3%
Fiber
0 / 28 g
1%
Sugars
0 g
Added Sugars
0 / 50 g
0%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
7 g
Fat
Total Fat
0 / 78 g
0%
Monounsaturated
0 / 31 g
0%
Polyunsaturated
0 / 23 g
0%
Saturated
0 / 23 g
0%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
0%
Omega 9
0 g
Protein
Protein
1 / 80 g
1%
Amino Acids
Histidine
0 / 3 g
1%
Isoleucine
0 / 2 g
2%
Leucine
0 / 3 g
2%
Lysine
0 / 2 g
1%
Methionine
0 / 1 g
1%
Phenylalanine
0 / 2 g
2%
Threonine
0 / 1 g
2%
Tryptophan
0 / 0 g
3%
Valine
0 / 2 g
2%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
0%
Riboflavin, B2
0 / 1 mg
1%
Niacin, B3
1 / 15 mg
5%
Pantothenic Acid, B5
0 / 5 mg
2%
Pyridoxine, B6
0 / 1 mg
1%
Biotin, B7
0 / 30 mcg
0%
Cobalamin, B12
0 / 2 mcg
0%
Folate
2 / 400 mcg
0%
Vitamin A
0 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
1%
Vitamin K
0 / 105 mcg
0%
Minerals
Calcium
1 / 1k mg
0%
Copper
0 / 1 mg
4%
Iron
0 / 13 mg
1%
Magnesium
12 / 370 mg
3%
Manganese
0 / 2 mg
16%
Phosphorous
32 / 700 mg
5%
Potassium
26 / 3k mg
1%
Selenium
2 / 55 mcg
4%
Sodium
2 / 2.3k mg
0%
Zinc
0 / 10 mg
3%
Chromium
0 / 30 mcg
0%
Molybdenum
0 / 45 mcg
0%
Iodine
0 / 150 mcg
0%
Chlorine
0 / 2.3k mg
0%
Other
Ethyl Alcohol
0 g
Water
1 g
Caffeine
0 mg
Choline
3 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Snacks, rice cakes, brown rice, plain, unsalted. USDA Standard Reference, Legacy. Food ID 170250.
  2. 2.Snacks, rice cakes, brown rice, plain. Canadian Nutrient File. Food ID 4124.
  3. 3.Snacks, rice cakes, brown rice, plain, unsalted. Canadian Nutrient File. Food ID 4387.
  4. 4.Rice cake/cracker, puffed brown rice, plain. Frida. Public Food Key 1748.
  5. 5.Biscuit, savoury, rice cake, from brown rice, plain. Australian Nutrient Database. Public Food Key F001147.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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