Overview
Glutinous rice flour is milled from sticky rice rich in amylopectin, producing a chewy and elastic texture when cooked.
Food note
Use as structural base for mochi and dango Combine with fiber/protein fillings to moderate glycemic impact.
Pros
- Chewy texture
- Traditional use
- Energy source
Cons
- High GI
- Low fiber
- Refined carb
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 366 kcal | 6 g | 80 g | 1 g |
Per 50 g50 g | 183 kcal | 3 g | 40 g | 0.5 g |
Per 100 g100 g | 366 kcal | 6 g | 80 g | 1 g |
Per 150 g150 g | 549 kcal | 9 g | 120 g | 1.5 g |
Per 200 g200 g | 732 kcal | 12 g | 160 g | 2 g |
Per 250 g250 g | 915 kcal | 15 g | 200 g | 2.5 g |