Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour
Nutrition Facts
Per serving (100 g)
Detailed Breakdown
| Fiber | 11.20 g | 40% DV |
| Sugar | 4.20 g | 8% DV |
| Saturated Fat | 1.38 g | 7% DV |
| Trans Fat | 0.03 g | 0% DV |
| Sodium | 507.00 mg | 22% DV |
| Calcium | 118.00 mg | 12% DV |
| Iron | 1.64 mg | 9% DV |
| Potassium | 273.00 mg | 6% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Understanding Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour Nutrition
Per serving of 100g, Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour provides 329 calories with a macronutrient split of roughly 14% protein, 54% carbohydrates, and 32% fat. This makes it a carbohydrate-dominant, high-calorie food within the Baked Goods category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour stands out for its high protein content (11.8g) — relevant for muscle recovery and satiety; substantial fiber (11.2g) — supports digestive health; moderate sodium (507mg) — typical for processed foods; notable calcium (118mg) — bone health.
How it fits in a balanced diet: The macronutrient distribution here is relatively balanced, with no single macro dominating disproportionately.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.