Rice Flour
Milled white rice used in gluten-free baking and East Asian batters, low in fibre and protein.

Nutrition per 100 g
Standardised to 100 g of rice flour, dry for fair comparison. Typical serving: 30 g dry — 110 kcal per 30 g serving.
| Nutrient | Per 100 g | Per serving (30 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 367 kcal | 110 kcal | 100 kcal |
| Protein | 6 g | 1.8 g | 1.6 g |
| Carbohydrate | 80 g | 24 g | 21.8 g |
| Fat | 1.3 g | 0.4 g | 0.4 g |
| Fibre | 2.3 g | 0.7 g | 0.6 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of rice flour, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (30 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 0 µg | 0 µg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 0.11 mg | 0.033 mg | <1% |
| Vitamin K | 0 µg | 0 µg | 0% |
| Thiamin | 0.14 mg | 0.042 mg | 12% |
| Riboflavin | 0.021 mg | 0.006 mg | 2% |
| Niacin | 2.6 mg | 0.78 mg | 16% |
| Vitamin B6 | 0.44 mg | 0.13 mg | 26% |
| Folate | 4 µg | 1.2 µg | 1% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 0.82 mg | 0.25 mg | 16% |
| Choline | 5.8 mg | 1.7 mg | 1% |
| Minerals | |||
| Calcium | 10 mg | 3 mg | <1% |
| Iron | 0.35 mg | 0.11 mg | 2% |
| Magnesium | 35 mg | 10.5 mg | 8% |
| Phosphorus | 98 mg | 29.4 mg | 8% |
| Potassium | 76 mg | 22.8 mg | 2% |
| Sodium | 0 mg | 0 mg | 0% |
| Zinc | 0.8 mg | 0.24 mg | 7% |
| Selenium | 15.1 µg | 4.5 µg | 27% |
| Copper | 0.13 mg | 0.039 mg | 14% |
| Manganese | 1.2 mg | 0.36 mg | 52% |
Source: USDA FoodData Central — Rice flour, white, unenriched
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat rice flour?
- A commonly eaten food that can sit in a balanced pattern when portions are honest.
- Milled white rice used in gluten-free baking and East Asian batters, low in fibre and protein.
How to include it
- Use in the usual way for this food, and keep an eye on the stated serving.
- Typical pairing ideas: Coconut milk, Mango, Eggs.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
Related foods

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The world's most widely eaten staple grain: mild, cheap and easy to digest.
- kcal
- 130
- protein
- 2.7 g
- fibre
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Rice Noodles, cooked
Gluten-free noodles made from rice flour, central to Southeast Asian cooking.
- kcal
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- fibre
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Rice Cakes
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- kcal
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