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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, brown rice cakes are a healthy whole-grain snack option. They are naturally low in fat and calories, providing complex carbohydrates for sustained energy. However, because they are low in protein and fiber, they are most nutritious when paired with nutrient-dense toppings like avocado, nut butter, or eggs.
Brown rice cakes are excellent for weight management because they are very light and low in calories, typically containing only 35 to 60 calories per cake. They provide a satisfying crunch that can replace higher-calorie chips or crackers. To increase satiety, pair them with a protein source to keep you full longer.
Yes, brown rice is naturally gluten-free, making these cakes a safe option for individuals with celiac disease or gluten sensitivity. However, always check the product label for potential cross-contamination warnings if the cakes were processed in a facility that also handles wheat.
No, brown rice cakes are not considered keto-friendly. They are high in carbohydrates, with approximately 81.5g of carbs per 100g. Even a single cake contains enough net carbs to potentially disrupt ketosis for those on a strict ketogenic diet.
Brown rice cakes have a very mild, slightly nutty flavor and a dry, airy, and crunchy texture. Because their flavor is neutral, they serve as a versatile base for both sweet toppings like honey and fruit, or savory toppings like hummus and vegetables.
While 100g of brown rice cakes contains 387 calories and 81.5g of carbs, a single standard-sized cake (about 9g) typically contains only 35 calories and 7-8g of carbohydrates. This makes them very easy to fit into a calorie-controlled diet.
brown rice cakes is a versatile ingredient found in cuisines around the world. With 387 calories per 100g and 8.2 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring brown rice cakes with step-by-step instructions.
Browse recipes →Yes, brown rice cakes are a popular gluten-free and low-calorie substitute for bread. They work well for open-faced sandwiches, 'toasts,' or as a base for tuna salad. They provide a similar crunch to toasted bread but with significantly fewer calories per serving.
Store brown rice cakes in an airtight container or a tightly sealed bag in a cool, dry pantry. If they become soft or stale due to humidity, you can briefly toast them in a toaster oven for 30-60 seconds to restore their crisp texture.
Generally, yes. Brown rice cakes are made from whole grains, meaning they retain the bran and germ layers which contain more naturally occurring vitamins and minerals. They also have a slightly lower glycemic index compared to refined white rice cakes.
Once the original packaging is opened, brown rice cakes typically stay fresh and crunchy for 1 to 2 weeks if sealed properly. If left exposed to air, they will absorb moisture and become chewy or stale within a few days.