Grains & Starches · per 100g
A versatile, translucent staple of East Asian cuisine, rice noodles provide a neutral-flavored, gluten-free carbohydrate base that absorbs the character of accompanying broths and sauces.
Available carbohydrates, Manganese
Manganese, Calcium
Iodine, Selenium
Nutritional summary
Interesting fact
Archaeological evidence suggests that rice noodles were likely invented in northern China during the Han Dynasty when people from the north, accustomed to wheat noodles, migrated south and adapted their techniques to rice flour.
Standout nutrients
Seasonality
Not available
Diet
Sustainability
Rice production is a significant source of methane emissions and requires high water usage compared to other grains.
Storage
Keep Dry
1–2 years
Store in a cool, dark place in original packaging.
Refrigerate
3–5 days
Applies to cooked noodles; store in an airtight container.
Flavour
Harmonized from 1 validated source
Claim citations
3