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Rice noodles, cooked

Rice noodles are a gluten-free alternative that can be cooked in one to two minutes. White, whole wheat, and instant varieties are available.

Many people believe that this product is a raw food because it appears to be in its natural state. However, in the majority of cases it isn’t raw! This is usually because the production process requires heat, and other alternative processes would involve much more time and money, as is the case here - or it has to be pasteurized. At least one of these reasons applies here.

If a product is labeled as raw, before it is sold it still may be mixed with other products that have undergone cheaper processes. Depending on the product, you may not be able to distinguish any differences when it comes to appearance or taste.

By the way, raw foodists should also understand that there are foods that are raw but that as such contain toxins — or that can only be eaten raw in small quantities. These are indicated with a different symbol.

Macronutrient carbohydrates 92.35%
Macronutrient proteins 6.88%
Macronutrient fats 0.77%
Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.
Nutrient tables

Rice noodles don’t take very long to prepare. They are traditionally eaten in soup, fried, or as a side dish.

Culinary uses:

Rice noodles are usually quite thin (only 1 to 2 mm) and can be prepared in just a few minutes. They can either be cooked in water or you can pour boiling water over the top and let them soak for several minutes. Either way, then you just have to drain them and they are ready to use. Unlike glass noodles, rice noodles retain their white color after cooking.1


In addition to the traditional white rice noodles, (organic) brown rice noodles can be purchased online and in organic grocery stores. Both varieties are also available as instant noodles.

Nutritional information:

The nutritional value of rice noodles depends on whether they are made from white or brown rice flour. Compared to white rice flour, brown rice flour contains significantly more vitamins, minerals, and trace elements. Most notably, brown rice contains much larger amounts of magnesium, calcium, iron, and zinc, as well as the vitamins E, B1, B2, and B3.2

Health aspects:

Rice contains very little sodium and potassium. The low levels of sodium make rice noodles ideal for helping reduce water retention in the body ..., but this is only the case if you don’t add any additional salt.2


In some areas, the ground water used for growing rice is contaminated with arsenic. This toxic semimetal accumulates in rice ten times more intensely than in other grains and is seen as a possible cause of cancer. Pregnant women should avoid rice noodles as they could be dangerous for the unborn child. Rice noodles available on the world market contain between 20 and 900 micrograms per kilogram (cf.: In the EU, drinking water must not contain more than 10 micrograms per liter).3

General information:

From Wikipedia: Rice noodles, or simply rice noodle, are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and chewy texture of the noodles.

Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes, thicknesses and textures. In Tamil Nadu and parts of Kerala, Sri Lanka, Laos, Singapore, Malaysia, idiyappam, a type of rice noodle, is usually freshly made at home and tends to be tender with a distinctive texture. A variation of Idiappam, known as sevai in Tamil Nadu, is used as the base in savoury preparations; it is also called santhakai or sandhavai in the Coimbatore region of Tamil Nadu. A similar mode of preparation called savige is popular in Karnataka.

Literature / Sources:

  1. Wikipedia. Reisnudeln, Reisnudeln
  2. I. Elmadfa: Die grosse GU Nährwert-Tabelle (I. Elmadfa: Extensive GU nutrition table). Third Edition. Gräfe und Unzer (GU) Publishing House, Munich 1989
  3. Wikipedia. Reis [Internet]. Version dated February 15, 2018 [Cited on January 29, 2018]. Available at:
  4. Wikipedia. Rice noodles, Rice_noodles