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Food

Il riso

Descrizione

THE RICE 

Rice finds wide use in the kitchen as base plate, in the form of rice salted boiled, lends itself to preparation of salty foods more elaborate as the risotto but also of sweets such as the risolatte or rice pudding and cake decorations. The polished rice is characterized by a carbohydrate content equal to about 79 %, proteins at 7% and about in lipids for about 0.6 %. In reality the proteins are localized in the integument of the rice, and with it are lost during the process of milling. The rice contains essential fatty acids: linoleic acid and linolenic acid. Has a ratio sodium/potassium of 5 mg of sodium per 100 of rice, and 9 mg of potassium. Rice is gluten-free and thus it is a valuable food for celiac subjects and in food allergies.