Rolls, white, made with brown rice flour, tapioca starch, and potato starch
Category: Baked Products Characteristics: Gluten Free
Nutrition Highlights
Serving Size
Calories
112
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 79 (70.9%) |
| Fat | 21 (18.5%) |
| Protein | 12 (10.3%) |
| Total | 112 (100%) |
Serving: 1 roll [36g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 20 (55.1%) |
| Water | 10 (28.3%) |
| Protein | 2.9 (8.0%) |
| Fat | 2.3 (6.4%) |
| Ash | 0.8 (2.2%) |
| Total | 36 (100%) |
Serving: 1 roll [36g]
Benefits
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Gluten-free which avoids potential negative effects of gluten for those with celiac disease or gluten sensitivity
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Contains brown rice flour which is a whole grain and provides fiber, vitamins, and minerals
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Made with tapioca and potato starch which are gluten-free alternatives and provide carbohydrates as an energy source
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White color indicates it does not contain whole grains but uses gluten-free flours and starches as alternatives
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Rolls are a convenient food that can be used for sandwiches or as a snack which aids in portion control
Risks
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Low in protein and fiber compared to wheat-based rolls. Brown rice flour and starches used provide mainly carbohydrates with little protein or fiber
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High in carbohydrates which can spike blood sugar levels, especially for those managing diabetes or prediabetes. The starches used have a high glycemic index
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Low in many essential vitamins and minerals found in whole grains like wheat. Nutrient density is lower compared to wheat-based rolls
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High in calories with little nutritional value since made primarily from starches and flours with little whole food ingredients. Easy to overeat without feeling full
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Tapioca starch is highly processed and provides empty calories with little nutritional benefit. Excess consumption could contribute to weight gain
Additional Information
Rolls that are gluten-free, white, and made with brown rice flour, tapioca starch, and potato starch offer both nutritional benefits and potential risks. Let's explore these aspects in detail.
Nutritional Benefits:
1. Gluten-Free: These rolls are suitable for individuals with gluten intolerance or celiac disease, as they do not contain gluten, a protein found in wheat, barley, and rye. By opting for gluten-free rolls, people with gluten-related disorders can still enjoy bread-like products without triggering adverse reactions.
2. Low in FODMAPs: The combination of brown rice flour, tapioca starch, and potato starch in these rolls makes them low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). This is beneficial for individuals with irritable bowel syndrome (IBS) who may experience gastrointestinal discomfort after consuming foods high in FODMAPs.
3. Whole Grain Alternative: While these rolls are white in color, the inclusion of brown rice flour provides some whole grain benefits. Brown rice flour retains the bran and germ, which are rich in fiber, vitamins, and minerals. This can contribute to improved digestion, heart health, and overall nutrient intake.
4. Suitable for Multiple Allergies: These rolls are free from common allergens such as wheat, dairy, and eggs, making them a suitable option for individuals with multiple food allergies or intolerances. They offer an alternative for those who may have limited choices due to their dietary restrictions.
Potential Risks:
1. Nutrient Deficiencies: Although gluten-free rolls can be a suitable option for those with gluten-related disorders, they may lack certain nutrients found in whole wheat or fortified wheat products. These rolls might be lower in B vitamins, iron, and dietary fiber, which are typically present in wheat-based bread. Individuals relying heavily on gluten-free products should ensure they obtain these nutrients from other sources.
2. High Glycemic Index: The combination of brown rice flour, tapioca starch, and potato starch in gluten-free rolls may result in a higher glycemic index compared to whole grain or fiber-rich bread. This means they can cause a rapid increase in blood sugar levels. Individuals with diabetes or those aiming to maintain stable blood sugar levels should consume these rolls in moderation and pair them with protein or healthy fats to slow down digestion.
3. Lack of Whole Grain Benefits: Although these rolls contain brown rice flour, the overall nutritional benefits of whole grains might be limited due to the presence of refined starches like tapioca and potato starch. Whole grains provide additional fiber, vitamins, minerals, and phytochemicals that are essential for overall health. It is important to include a variety of whole grains in the diet to reap their full benefits.
In conclusion, rolls that are gluten-free, white, and made with brown rice flour, tapioca starch, and potato starch offer certain benefits for individuals with specific dietary needs or restrictions. They provide a gluten-free option, are low in FODMAPs, and can be suitable for those with multiple food allergies. However, they may lack certain nutrients found in whole wheat products, have a higher glycemic index, and might not offer the full range of benefits associated with whole grains. It is always important to consider individual nutritional requirements and balance the consumption of gluten-free products with a varied and nutrient-dense diet.