Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation
Contact : 8158069489
Rice flour is high in fiber, gluten-free, and low in saturated fat, cholesterol, and sodium. It has less nutritional value than whole-grain rice or whole grain brown rice flour) but is a significant source of manganese. It has around 7–10% protein, 75–82% carbohydrates, and .7–1% fat.
|
Amount Per |
| Calories 366 |
| % Daily Value* | |
| Total Fat 1.4 g | 2% |
| Saturated fat 0.4 g | 2% |
| Polyunsaturated fat 0.4 g | |
| Monounsaturated fat 0.4 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Potassium 76 mg | 2% |
| Total Carbohydrate 80 g | 26% |
| Dietary fiber 2.4 g | 9% |
| Sugar 0.1 g | |
| Protein 6 g | 12% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 1% | Iron | 2% |
| Vitamin D | 0% | Vitamin B-6 | 20% |
| Cobalamin | 0% | Magnesium | 8% |
