Rice flour, brown
* 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 | 0.4 MG | 37% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 6.3 MG | 40% | |
| Pantothenic acid | 1.6 MG | 32% | |
| Vitamin B-6 | 0.7 MG | 43% | |
| Folate, total | 16 UG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.6 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 2.0 MG | 11% | |
| Magnesium, Mg | 112 MG | 27% | |
| Phosphorus, P | 337 MG | 27% | |
| Potassium, K | 289 MG | 6% | |
| Sodium, Na | 8 MG | 0% | |
| Zinc, Zn | 2.5 MG | 22% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 4.0 MG | 174% |
Nutrition Highlights
- Very low in fat (2.8g per 100g).
- Good source of dietary fiber (4.6g per 100g).
- Good source of Magnesium, Mg (27% DV).
- Good source of Phosphorus, P (27% DV).
- Good source of Zinc, Zn (22% DV).
- Good source of Copper, Cu (26% DV).
About Rice flour, brown
This whole grain flour is made by grinding unpolished brown rice into a fine powder, retaining the bran and germ layers that are typically removed in white rice processing. The result is a naturally gluten-free flour with a slightly nutty flavor and light, fluffy texture when cooked. Its nutritional profile stands out for providing complex carbohydrates along with a modest amount of protein and healthy fats, making it more nutrient-dense than refined wheat flour alternatives.
The fiber content supports digestive health and helps maintain steady blood sugar levels, while the presence of B vitamins, particularly thiamin and niacin, contributes to energy metabolism. The small amounts of minerals like magnesium and phosphorus add to its nutritional value. This flour works well as a wheat substitute in gluten-free baking, though it typically requires binding agents like xanthan gum for structure in breads and pastries. It's commonly used in Asian cuisine for making noodles, dumplings, and various batters, and can be blended with other gluten-free flours for improved texture in baked goods. The flour also serves as a thickening agent in sauces and gravies, and makes excellent pancakes, crepes, and flatbreads when combined with appropriate ratios of liquid and other ingredients.
Compare Rice flour, brown
See how Rice flour, brown compares to other foods:
- Rice flour, brown vs Rice, brown, long-grain, raw (Includes foods for USDA's Food Distribution Program)
- Rice flour, brown vs Rice, brown, long-grain, cooked (Includes foods for USDA's Food Distribution Program)
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