The grains of this rice have the typical golden colour that derives from parboiling. A pressure steaming process of the rough rice that makes minerals and vitamins spread inside the grain. It never overcooks and is especially recommended for rice salads. Much used in catering because grains remain firm and fluffy.
| Energy value |
355 kcal 1509 kJ |
|
Fat satured fat |
0,8 g 0,2 g |
|
Carbohydrates sugar |
79 g 0,3 g |
| Dietary Fiber | 1,5 g |
| Proteins | 7,3 g |
| Salt | 15 mg |
| Average values for 100g of product * (* Source: Ente Nazionale Risi) |
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