Long-grain white rice
Long-grain white rice is the most popular type of rice. It has been cultivated in Europe, Asia, North and South America and Australia. It constitutes an perfect complement to the rational diet because it:
+ is naturally gluten-free, easily digestible and low in calories
+ contains a lot of valuable protein and fibre,
+ is served – due to its valuable composition and digestibility – to children, elderly people, athletes and allergy sufferers,
+ tastes great in salads, as an addition to meat dishes, vegetables and desserts.
In addition, it is especially recommended for people suffering from atherosclerosis, gastric and duodenal ulcer diseases, liver cirrhosis, overactive thyroid gland and obesity.
long-grain white rice can also be cooked in broth.
*Reference intake of an average adult (8400lK / 2000kcal). The salt content arises exclusively from naturally occurring sodium.