Plain rice cake portion

  • Vegan
  • Lactose free
  • Gluten free

Derived from ingredients – check the package label.

A ready 20 g portion for immediate serving.

1 servingFinal yield 20 g

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Ingredients

  • 20 gSnacks, rice cakes, brown rice, plain, unsalted

Method

  1. Measure a 20 g portion into a small bowl.
  2. Serve as part of an assembled meal.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
77.4 kcal
Protein
1.6 g
Fat
0.56 g
Total carbohydrate (by difference)
16.3 g
Total dietary fibre (USDA)
0.84 g
Saturated fatty acids
0.11 g
Sodium
5.2 mg
Salt (sodium × 2.5)
0.01 g

Per serving

Energy
77.4 kcal
Protein
1.6 g
Fat
0.56 g
Total carbohydrate (by difference)
16.3 g
Total dietary fibre (USDA)
0.84 g
Saturated fatty acids
0.11 g
Sodium
5.2 mg
Salt (sodium × 2.5)
0.01 g

Per 100 g of finished food

Energy
387 kcal
Protein
8.2 g
Fat
2.8 g
Total carbohydrate (by difference)
81.5 g
Total dietary fibre (USDA)
4.2 g
Saturated fatty acids
0.57 g
Sodium
26 mg
Salt (sodium × 2.5)
0.07 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains none of the 14 main allergens.

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal