PVC MONTAŽA BENJAMIN GLOBOKAR S.P.

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Jasmine rice is a species of long -grained rice, which is bred primarily in Thailand and used in Asian cuisine. In addition to Thailand, which is its main supplier, jasmine rice is currently grown in Cambodia, southern Vietnam and Laos. One of its characteristic features is a slightly noticeable, sweet fragrance reminiscent of jasmine - this is where its name came from. It also has a specific, very slightly sweet taste, sometimes referred to as honey. Jasmine has a lot of nutritional values. First of all, it is a great source of carbohydrates and protein, and at the same time has little fat, so it is often chosen by people practicing sport or slimming. It can also be consumed by those who have digestive problems - jasmine rice is easily digestible and does not burden the stomach, although it leaves a feeling of satiety. Rice is a gluten -free product. It is also an excellent source of B vitamins, vitamin E and potassium, magnesium, zinc, iron and phosphorus.

Black rice, after cooking, takes on a purple shade, which is why it is also called purple. Just like brown rice is not served, therefore rich in fiber, vitamins, especially vitamin E and minerals: iron, zinc, copper. Black is cooked longer than other rice, from half an hour to an hour, it will always be slightly crunchy. It is often used to prepare healthy desserts, e.g. rice dessert with coconut milk. Black is rich in antioxidants responsible for combating free radicals, thus protecting us against inflammatory states and many diseases, and delaying cell aging. : </strong> brown rice & nbsp; <strong> Nutritional values ​​in 100g </strong> Energy value 1498KJ/354kcal - 18%RWS*Fat 3.2g - 5%including saturated fatty acids 0.8g - 4%carbohydrates 72g - 28%including sugars 0.7g & lt; 1%protein 7.7g - 15%fiber 3.1gsól 0.03g & lt; 1%*RWS - reference food value & nbsp; <strong> use </strong> rinse rinses cold water and Cook from 30 to 60 minutes. Ideal for preparing healthy desserts.

Brown rice is a full grain of Oriza sativa plant, the same from which popular white rice comes. Brown rice is cleaned one of the outer inedible chaff, leaving the scales, bran and the embryo untouched. The taste of brown rice has a delicate nutty note, it is a bit harder than white, it is cooked longer, but also has many more healthy properties than purified white rice. Brown has more vitamins and minerals, contains fiber -rich bran, has a lower glycemic index And it is freezing more slowly. It is therefore ideal for people who care about the line. It lies primarily: phosphorus, needed to build bones and teeth, potassium responsible, among others For the proper functioning of the heart, magnesium protecting us against stress, iron, necessary in the process of cellular breathing and copper, which, for example, cares about the condition of our skin and hair. In this rice we also find some iodine participating in the thyroid hormone production process.