Pasta, gluten-free, brown rice flour, cooked, TINKYADA
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 1.5 MG | 9% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 4% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 2.7 MG | 0% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.3 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 5 MG | 0% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 36 MG | 9% | |
| Phosphorus, P | 87 MG | 7% | |
| Potassium, K | 25 MG | 1% | |
| Sodium, Na | 4 MG | 0% | |
| Zinc, Zn | 0.8 MG | 8% | |
| Copper, Cu | 0.1 MG | 8% | |
| Manganese, Mn | 1.2 MG | 53% | |
| Selenium, Se | 11.1 UG | 20% |
Nutrition Highlights
- Very low in fat (1.7g per 100g).
- Rich source of Manganese, Mn (53% of Daily Value per 100g).
- Good source of Selenium, Se (20% DV).
About Pasta, gluten-free, brown rice flour, cooked, TINKYADA
Made from brown rice flour, this gluten-free pasta offers a wholesome alternative for those avoiding wheat or seeking variety in their grain choices. Its mild, slightly nutty flavor and tender texture make it a versatile base for countless dishes. Nutritionally, it provides a moderate calorie count with a good balance of carbohydrates for energy, a modest amount of protein, and minimal fat. The presence of dietary fiber supports healthy digestion, while the absence of gluten makes it suitable for individuals with celiac disease or gluten sensitivity. Being derived from whole grain brown rice, it also retains some naturally occurring nutrients, though enrichment is not mentioned.
This pasta cooks similarly to traditional wheat pasta but may require slightly gentler handling to prevent breakage. It pairs well with a wide range of sauces, from light olive oil and vegetable tosses to hearty tomato or cream-based recipes. It can be incorporated into salads, casseroles, or served as a simple side dish. Because it's made from rice, it has a softer bite than some other gluten-free pastas, which can be appealing for those who prefer a more delicate texture. For those monitoring carbohydrate intake, portion control is key, but it remains a satisfying and inclusive option for diverse dietary needs.
Compare Pasta, gluten-free, brown rice flour, cooked, TINKYADA
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- Pasta, gluten-free, brown rice flour, cooked, TINKYADA vs Wheat flour, white (industrial), 10% protein, unbleached, enriched
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