Snacks, rice cakes, brown rice, corn nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Snacks, rice cakes, brown rice, corn
| Calories ⓘ Calories for selected serving | 385 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 78 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 7.1 (acidic) |
Net carbs ⓘHigher in Net carbs content than 97% of foods
Carbs ⓘHigher in Carbs content than 97% of foods
Magnesium ⓘHigher in Magnesium content than 86% of foods
Phosphorus ⓘHigher in Phosphorus content than 85% of foods
Calories ⓘHigher in Calories content than 83% of foods
Snacks, rice cakes, brown rice, corn calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 385 | |
| Calories in 1 cake | 35 | 9 g |
| Calories in 2 cakes | 69 | 18 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0IU of 5,000IU
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.24mg of 1mg
20%
Vitamin B2:
0.31mg of 1mg
24%
Vitamin B3:
19mg of 16mg
121%
Vitamin B5:
2.8mg of 5mg
56%
Vitamin B6:
0.42mg of 1mg
32%
Folate:
57µg of 400µg
14%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 17%
8.4 g of 50 g
8.4 g (17% of DV )
Fats:
Daily Value: 5%
3.2 g of 65 g
3.2 g (5% of DV )
Carbs:
Daily Value: 27%
81.2 g of 300 g
81.2 g (27% of DV )
Water:
Daily Value: 0%
5.9 g of 2,000 g
5.9 g (0% of DV )
Other:
1.3 g
1.3 g
Protein quality breakdown
Tryptophan:
276mg of 280mg
99%
Threonine:
918mg of 1,050mg
87%
Isoleucine:
1011mg of 1,400mg
72%
Leucine:
2343mg of 2,730mg
86%
Lysine:
879mg of 2,100mg
42%
Methionine:
549mg of 1,050mg
52%
Phenylalanine:
1269mg of 1,750mg
73%
Valine:
1407mg of 1,820mg
77%
Histidine:
669mg of 700mg
96%
Fat type information
Saturated Fat:
0.63 g
Monounsaturated Fat:
1.1 g
Polyunsaturated fat:
1.1 g
Fiber content ratio for Snacks, rice cakes, brown rice, corn
Sugar:
0 g
Fiber:
2.9 g
Other:
78 g
All nutrients for Snacks, rice cakes, brown rice, corn per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 385kcal | 19% | 17% |
8.2 times more than Orange
|
| Protein | 8.4g | 20% | 49% |
3 times more than Broccoli
|
| Fats | 3.2g | 5% | 61% |
10.4 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 78g | N/A | 3% |
1.4 times more than Chocolate
|
| Carbs | 81g | 27% | 3% |
2.9 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 114mg | 27% | 14% |
1.2 times less than Almonds
|
| Calcium | 9mg | 1% | 79% |
13.9 times less than Milk
|
| Potassium | 275mg | 8% | 43% |
1.9 times more than Cucumber
|
| Iron | 1.2mg | 15% | 55% |
2.2 times less than Beef broiled
|
| Fiber | 2.9g | 12% | 27% |
1.2 times more than Orange
|
| Copper | 0.42mg | 47% | 21% |
3 times more than Shiitake
|
| Zinc | 2.2mg | 20% | 37% |
2.8 times less than Beef broiled
|
| Phosphorus | 320mg | 46% | 15% |
1.8 times more than Chicken meat
|
| Sodium | 167mg | 7% | 44% |
2.9 times less than White Bread
|
| Vitamin A | 0µg | 0% | 100% | |
| Manganese | 5.1mg | 221% | 25% | |
| Vitamin B1 | 0.08mg | 7% | 56% |
3.3 times less than Pea raw
|
| Vitamin B2 | 0.1mg | 8% | 67% |
1.3 times less than Avocado
|
| Vitamin B3 | 6.4mg | 40% | 22% |
1.5 times less than Turkey meat
|
| Vitamin B5 | 0.93mg | 19% | 37% |
1.2 times less than Sunflower seeds
|
| Vitamin B6 | 0.14mg | 11% | 57% |
1.2 times more than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 19µg | 5% | 49% |
3.2 times less than Brussels sprouts
|
| Saturated Fat | 0.63g | 3% | 67% |
9.4 times less than Beef broiled
|
| Monounsaturated Fat | 1.1g | N/A | 63% |
8.6 times less than Avocado
|
| Polyunsaturated fat | 1.1g | N/A | 43% |
41.7 times less than Walnut
|
| Tryptophan | 0.09mg | 0% | 80% |
3.3 times less than Chicken meat
|
| Threonine | 0.31mg | 0% | 78% |
2.4 times less than Beef broiled
|
| Isoleucine | 0.34mg | 0% | 79% |
2.7 times less than Salmon raw
|
| Leucine | 0.78mg | 0% | 76% |
3.1 times less than Tuna Bluefin
|
| Lysine | 0.29mg | 0% | 81% |
1.5 times less than Tofu
|
| Methionine | 0.18mg | 0% | 76% |
1.9 times more than Quinoa
|
| Phenylalanine | 0.42mg | 0% | 78% |
1.6 times less than Egg
|
| Valine | 0.47mg | 0% | 77% |
4.3 times less than Soybean raw
|
| Histidine | 0.22mg | 0% | 78% |
3.4 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 385
% Daily Value*
4.9%
Total Fat
3.2g
2.9%
Saturated Fat 0.63g
0
Trans Fat
0g
0
Cholesterol 0mg
7.3%
Sodium 167mg
27%
Total Carbohydrate
81g
12%
Dietary Fiber
2.9g
Total Sugars 0g
Includes ? g Added Sugars
Protein
8.4g
Vitamin D
0mcg
0
Calcium
9mg
0.9%
Iron
1.2mg
15%
Potassium
275mg
8.1%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.