Grains and pasta
Brown rice flour
Per 100 g
- Calories
- 363 kcal
- Protein
- 7.2 g
- Fiber
- 4.6 g
- Fat
- 2.8 g
Low fat 7% of its calories come from fat. Our scale
All nutrients
Per 100 g of brown rice flour. % Daily Value is for an adult, US FDA values.
Macronutrients
| Nutrient | Per 100 g | % DV |
|---|---|---|
| Carbohydrates | 76 g | 28% |
| Protein | 7.2 g | 14% |
| Fat | 2.8 g | 4% |
| Water | 12 g |
Carbohydrates
| Nutrient | Per 100 g | % DV |
|---|---|---|
| Fiber | 4.6 g | 16% |
| Sugars | 0.66 g |
Essential amino acids
| Nutrient | Per 100 g |
|---|---|
| Histidine | 0.18 g |
| Isoleucine | 0.31 g |
| Leucine | 0.6 g |
| Lysine | 0.28 g |
| Methionine | 0.16 g |
| Phenylalanine | 0.37 g |
| Threonine | 0.27 g |
| Tryptophan | 0.09 g |
| Valine | 0.42 g |
Fats
| Nutrient | Per 100 g | % DV |
|---|---|---|
| Saturated fat | 0.56 g | 3% |
| Monounsaturated fat | 1 g | |
| Polyunsaturated fat | 1 g | |
| Omega 3 | 0.04 g | |
| Omega 6 | 0.95 g | |
| Cholesterol | 0 mg | 0% |
Vitamins
| Nutrient | Per 100 g | % DV |
|---|---|---|
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 µg | 0% |
| Vitamin E | 0.6 mg | 4% |
| Thiamin (B1) | 0.44 mg | 37% |
| Riboflavin (B2) | 0.08 mg | 6% |
| Niacin (B3) | 6.3 mg | 40% |
| Pantothenic acid (B5) | 1.6 mg | 32% |
| Vitamin B6 | 0.74 mg | 43% |
| Folate (DFE) | 16 µg | 4% |
| Vitamin B12 | 0 µg | 0% |
Linked nutrients open a table that ranks plant foods by that nutrient.
How we label fat
Our own scale, stricter than official labels: a food with less than 10% of its calories from fat is labelled Low fat, 10% to under 20% Medium fat, 20% or more High fat. The label describes how the food's calories are made up; official US and UK labels use other limits.
More grains and pasta
Wild rice, dry
Baking soda
Rye and wheat bread
Okinawa noodles, dried
Corn tortillas- Organic multigrain baguette (Wegmans)
- Amaranth grain, cooked
- Amaranth grain, uncooked
All grains and pasta · All ingredients
Source
USDA FoodData Central, SR Legacy (April 2018): Rice flour, brown, FDC ID 168898. Daily Values: US FDA, 21 CFR 101.9.