Brown Rice Noodles (Whole-Grain Rice Vermicelli)

Brown Rice Noodles (Whole-Grain Rice Vermicelli)s are thin noodles made from rice flour and water, common across Southeast and East Asian cuisines and used in dishes like pad see ew, pho variations, and stir-fries. They are valued for their neutral flavor and soft, slippery texture that soaks up broths and sauces. Nutritionally, Brown Rice Noodles (Whole-Grain Rice Vermicelli)s are primarily a carbohydrate food, providing about 24.9g of carbs per 100g with very little fat and modest protein, so they serve mainly as an energy-rich base in meals rather than a protein or fiber source. They contain small amounts of minerals such as manganese and selenium but are lower in fiber and micronutrients than whole-grain alternatives. From a health perspective, rice noodles are a convenient, low-fat staple but are relatively processed and not particularly nutrient-dense; swapping to whole-grain or higher-protein noodle alternatives can improve fiber, micronutrient and protein content when desired.Read more

Vegan · Lactose free · Gluten free · Processed · ~0.45€/100g