2 forms & preparations
Dietary labels are inferred automatically from Bread, rice bran's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 33/100
How many beneficial nutrients Bread, rice bran delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Bread, rice bran come from — the split across carbs, fat & protein.
69% from carbs
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Carbs 69%43.5 g per serving
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Fat 16%4.6 g per serving
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Protein 14%8.9 g per serving
What Bread, rice bran is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 43.5 g | |
| Dietary Fiber | 4.9 g | |
| Total Sugars | 4.7 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 4.6 g | |
| Saturated Fat | 0.7 g | |
| Monounsaturated Fat | 1.7 g | — |
| Polyunsaturated Fat | 1.8 g | — |
| Omega-3 Fatty Acids | 106.0 mg | — |
| Omega-6 Fatty Acids | 1,654.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 1.0 mg | — |
| Myristic Acid | 6.0 mg | — |
| Palmitic Acid | 530.0 mg | — |
| Stearic Acid | 165.0 mg | — |
| Palmitoleic Acid | 33.0 mg | — |
| Oleic Acid | 1,621.0 mg | — |
| Gadoleic Acid | 0.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 1,654.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 8.9 g | |
| Histidine | 197.0 mg | — |
| Isoleucine | 347.0 mg | — |
| Leucine | 624.0 mg | — |
| Lysine | 259.0 mg | — |
| Methionine | 156.0 mg | — |
| Phenylalanine | 439.0 mg | — |
| Threonine | 268.0 mg | — |
| Tryptophan | 106.0 mg | — |
| Valine | 402.0 mg | — |
| Alanine | 328.0 mg | — |
| Arginine | 379.0 mg | — |
| Aspartic Acid | 464.0 mg | — |
| Cystine | 190.0 mg | — |
| Glutamic Acid | 2,703.0 mg | — |
| Glycine | 344.0 mg | — |
| Proline | 910.0 mg | — |
| Serine | 433.0 mg | — |
| Tyrosine | 271.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 0.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 0.7 mg | |
| Vitamin K | 1.0 mcg | |
| Thiamin (B1) | 0.7 mg | |
| Riboflavin (B2) | 0.3 mg | |
| Niacin (B3) | 6.8 mg | |
| Vitamin B6 | 0.3 mg | |
| Folate (B9) | 86.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.8 mg | |
| Choline | 14.6 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 69.0 mg | |
| Iron | 3.6 mg | |
| Magnesium | 80.0 mg | |
| Phosphorus | 178.0 mg | |
| Potassium | 215.0 mg | |
| Sodium | 303.0 mg | |
| Zinc | 1.3 mg | |
| Copper | 0.2 mg | |
| Manganese | 1.6 mg | |
| Selenium | 28.7 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 2.0 g | — |
About Bread, rice bran
Rice bread swaps the usual wheat flour for rice flour, which makes it a go-to loaf for anyone eating gluten-free. Without gluten to trap air, bakers lean on eggs, xanthan or psyllium, and a wetter batter to build structure, so the finished bread turns out tender and close-crumbed rather than chewy. It shows up in many forms around the world, from the springy, fermented rice-and-lentil breads of southern India to Japanese and Korean rice loaves and the soft sandwich styles sold in Western health aisles.
Because rice is naturally free of gluten, the bread is safe for people with celiac disease or wheat sensitivity, and it delivers easy-to-digest carbohydrates for quick energy. A typical slice carries roughly 80 to 100 calories, stays low in fat, and can be enriched with added iron and B vitamins. It toasts beautifully, holding up under butter, jam, or avocado, and it freezes well — a smart move, since gluten-free loaves tend to stale faster than their wheat cousins.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Bread, rice bran?
There are 242 calories in 100 g of Bread, rice bran, or about 69 calories in 1 oz (28 g).
How much protein is in Bread, rice bran?
Bread, rice bran contains 8.9 g of protein per 100 g.
How many carbs are in Bread, rice bran?
Bread, rice bran has 43.5 g of carbohydrates per 100 g.
How much fat is in Bread, rice bran?
Bread, rice bran provides 4.6 g of total fat per 100 g.
What is Bread, rice bran a good source of?
Bread, rice bran is an excellent source of Manganese (69% DV), Thiamin (B1) (54% DV), Selenium (52% DV), Niacin (B3) (43% DV), Riboflavin (B2) (23% DV) and Folate (B9) (22% DV) and a good source of Magnesium, Protein, Dietary Fiber, Vitamin B6, Pantothenic Acid (B5) and Phosphorus (per 100 g). Daily Values are based on a 2,000-calorie diet.
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