Calories
18% of Daily kcal · energy-dense
Protein
12% RDI
Fat
0.2g sat fat
Carbs
28% RDI
Sugar
4% RDI
Fiber
7% RDI
Salt
36% RDI
Rice Flour Tempura-Style Batter is a dry batter mix used to make light, crispy tempura coatings in Japanese and pan-Asian cooking; it’s formulated to produce a delicate crust when deep-fried and is often used for vegetables, seafood and tofu. Nutritionally it is primarily a refined starch: it contains about 78g of carbohydrates per 100g, with relatively little fiber or protein compared with legume- or whole-grain–based batters. From a health perspective, this type of rice-flour tempura mix is best thought of as an occasional ingredient—convenient and gluten-free for many, but largely a processed refined flour with modest micronutrients and some added salt, so swapping to higher-fiber, higher-protein flours can improve its nutritional profile without losing the crisp texture.
Vegan · Lactose free · Gluten free · Ultra-processed · ~0.30€/100g
Kinome Health Grade
Use selectively
-
Macronutrients per selected portion. Averaged from verified sources.
18% of Daily kcal · energy-dense
12% RDI
0.2g sat fat
28% RDI
4% RDI
7% RDI
36% RDI
Scored against dietary guidelines. Tap rows for a deeper breakdown.
Composite score - weighted by current nutrition science
E+ · 2.9 / 10
Ingredients that rank higher on the overall quality profile and might substitute well in some recipes.
Rice Flour Tempura-Style Batter is rated E+ on overall nutritional quality and is best consumed in moderation alongside more nutrient-dense foods.
Rice Flour Tempura-Style Batter is NOVA 4 - Ultra-processed.
Yes, Rice Flour Tempura-Style Batter is gluten free.
100g of Rice Flour Tempura-Style Batter contains 350 kcal, 6g protein, 78g carbohydrates, 0.7g fat, and 2g fiber.
Yes, Rice Flour Tempura-Style Batter is vegan.
Yes, Rice Flour Tempura-Style Batter is lactose free.