1 serving (100 grams) contains 150 calories, 3.0 grams of protein, 1.0 grams of fat, and 32.0 grams of carbohydrates.
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Nutrition Information
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12.5 mg | 0% | |
| Total Carbohydrates | 80 g | 29% | |
| Dietary Fiber | 2.5 g | 8% | |
| Sugars | 0 g | ||
| protein | 7.5 g | 15% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 25 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 50 mg | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Rice ghavane
Rice Ghavane is a traditional Maharashtrian dish, hailing from the western regions of India. Made primarily from rice flour, this simple yet versatile item resembles thin crepes and is often served with chutneys, curries, or coconut-based gravies. Its preparation involves minimal ingredients—just rice flour, water, and salt—making it naturally gluten-free and easy to digest. Rich in carbohydrates, Rice Ghavane is an excellent energy source but offers limited protein and fiber, which can be complemented by pairing it with nutrient-dense accompaniments. Low in fat, it’s a healthy option for those seeking lighter meals, but individuals managing blood sugar levels may want to moderate portions due to its high glycemic index. This delicacy is a testament to the resourcefulness of Indian cuisine, turning simple staples into meals that are both comforting and satisfying.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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