This rice has 200 kcal per 100 g cooked. This gluten-free flour alternative provides 4.2 g protein per 100 g – comparable protein to some wheat varieties. Track recipe amounts carefully – flour substitutions often change the macro profile.
How should I track Pasta, gluten-free, rice flour and rice bran extract, cooked, De Boles?
Pasta, gluten-free, rice flour and rice bran extract, cooked, De Boles is a good source of magnesium. The key to tracking Pasta, gluten-free, rice flour and rice bran extract, cooked, De Boles is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.