Rice cakes are usually made from brown rice, which is a health benefit because whole grains provide fiber, carbohydrates and phytochemicals. They make a good snack because they’re fat-free and low in calories, but they’re not rich sources of other nutrients. Some rice cakes contain additives or added flavorings and sugar, so check the food label on your rice cakes to be sure they’re healthy for you.
A diet containing a variety of fresh vegetables, fruits, lean meats, low-fat dairy and whole grains is recommended by the American Dietetic Association for optimal health. Rice cakes can fit nicely into a healthy menu. As a snack, rice cakes go well with lean protein sources and spreads such as hummus or reduced fat peanut butter. The cakes also work well as a bread substitute and can be used to build a sandwich. Try layering turkey, sprouts and tomatoes or any of your favorite vegetables on your rice cake. If you buy rice cakes that contain flaxseeds you’ll gain calcium, iron and healthy unsaturated fats.
A potential downside to rice cakes is their sodium content. One cake may have as few as 20 milligrams of sodium or as much as 75 milligrams. With a recommended daily intake of 1,500 milligrams, that means one cake can have as much 5 percent of an entire day’s sodium. That might sound reasonable, but every little bit counts. Most Americans consume more than the recommended daily intake, which causes high blood pressure and increases your risk of cardiovascular disease. Like other foods, as long as you eat rice cakes in moderation, they’re a healthy addition to your diet. On the flip side, the calories and sodium quickly accumulate if you eat too many. Also watch out for sugary coating toppings like processed yoghurt/Chocolate,its better to add your own sweet topping with fruit or melt and pour over some dark chocolate (over 70% cocoa content).