Long-grain rice is the most popular rice sort all over the world. It is, first of all, grown in different countries of the world; secondly, due to its neutral taste and fragrance is the all-round for various dishes cooking.
This rice ahs got ground grains of long shapes and pure white colour. After cooking grains retain their shapes and are crumbly.
The long-grain rice neutral fragrance allows of cooking a great number of various dishes.
It contains more than 90% of whole grains
TM Zhmenka long-grain rice contains less than 10% of beaten grains. Consequently, it is evenly boiled and turns out crumbly. While average market rice has got a greater number of beaten grains (15-20 %!)
It favours rice sticking — broken grains are boiled less time than whole ones, so they have got time to boil thoroughly having stuck rice.
- 10% of vitamin В9
- 7% of iron
- 17% of magnesium
The natural complex of nutritious elements is retained in TM Zhmenka long-grain rice:
Nutrition facts and calories for 100 g of
% of GDA*
|Calories||330 кcal||16,5 %|
|Dietary fiber||0,4 g
|Natural content of vitamins and mineral elements in long rice:|
|% of RDN**
** Recommended Daily Norn according to the EU Directive 90/496/EEC.
What you can cook
Long-grain rice has got neutral fragrance; therefore, it is used for pilaf, salads and garnishes. This rice is universal and is used for cooking various European and Eastern Cuisine dishes.