Rice flour, white, unenriched
* 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 | 12% | |
| Riboflavin | 0.0 MG | 2% | |
| Niacin | 2.6 MG | 16% | |
| Pantothenic acid | 0.8 MG | 16% | |
| Vitamin B-6 | 0.4 MG | 26% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 5.8 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 0.4 MG | 2% | |
| Magnesium, Mg | 35 MG | 8% | |
| Phosphorus, P | 98 MG | 8% | |
| Potassium, K | 76 MG | 2% | |
| Sodium, Na | 0 MG | 0% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 1.2 MG | 52% | |
| Selenium, Se | 15.1 UG | 27% |
Nutrition Highlights
- Very low in fat (1.4g per 100g).
- Rich source of Manganese, Mn (52% of Daily Value per 100g).
- Good source of Selenium, Se (27% DV).
- Good source of Vitamin B-6 (26% DV).
About Rice flour, white, unenriched
Rice flour is a fine, powdery substance made by grinding white rice grains. It is naturally gluten-free, making it a popular choice for those with celiac disease or gluten sensitivities. Nutritionally, it is primarily a source of carbohydrates, providing about 80 grams per 100-gram serving, along with a small amount of protein (6 grams) and minimal fat (1.4 grams). It contains 2.4 grams of dietary fiber per 100 grams, which can contribute to digestive health. While it is not a significant source of vitamins or minerals in its unenriched form, it serves as a versatile energy source in many diets.
In cooking, rice flour is widely used as a thickening agent in soups, sauces, and gravies due to its ability to create a smooth texture without clumping. It is also a key ingredient in gluten-free baking, often used to make bread, cakes, and pastries. Additionally, rice flour is essential in many Asian cuisines, where it is used to prepare dishes like rice noodles, dumplings, and crispy batters for frying. Its neutral flavor makes it adaptable to both sweet and savory recipes, and it can be combined with other gluten-free flours to improve texture and nutritional balance in baked goods.
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