Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch
* 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 | 0.6 MG | 51% | |
| Riboflavin | 0.5 MG | 37% | |
| Niacin | 3.9 MG | 24% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 13.4 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.2 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 0.1 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 180 MG | 14% | |
| Iron, Fe | 3.6 MG | 20% | |
| Magnesium, Mg | 13 MG | 3% | |
| Phosphorus, P | 50 MG | 4% | |
| Potassium, K | 76 MG | 2% | |
| Sodium, Na | 593 MG | 26% | |
| Zinc, Zn | 0.6 MG | 5% | |
| Copper, Cu | 0.1 MG | 11% | |
| Manganese, Mn | 0.2 MG | 9% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Very low in fat (2.7g per 100g).
- High in dietary fiber (5.1g per 100g), supporting digestive health.
- Good source of Iron, Fe (20% DV).
- Good source of Sodium, Na (26% DV).
- Rich source of Thiamin (51% of Daily Value per 100g).
- Good source of Riboflavin (37% DV).
About Rolls, gluten-free, white, made with rice flour, rice starch, and corn starch
These soft, pillowy rolls are crafted from a blend of rice flour, rice starch, and corn starch, making them a suitable option for those avoiding gluten. With a mild, neutral flavor and light texture, they serve as a versatile bread alternative in gluten-free diets. Each 100-gram serving provides 239 calories, with the majority coming from carbohydrates at 50.5 grams. The rolls contain 3.3 grams of protein and 2.7 grams of fat, along with a notable 5.1 grams of dietary fiber, which supports digestive health and helps promote a feeling of fullness.
Nutritionally, these rolls offer a convenient source of energy, especially for those with celiac disease or gluten sensitivity. The fiber content is a plus, though it's worth noting that, like many gluten-free baked goods, they may lack some of the micronutrients found in whole-grain wheat products. They can be enjoyed fresh as sandwich buns, toasted for breakfast, or served as a side with soups and salads. Their neutral taste also makes them a good base for both sweet and savory toppings, fitting easily into a variety of meal plans for those seeking gluten-free options.
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