Rice substitute

NEW ! Rice substitute is used as a replacement of ordinary rice. You can cook it for lunch or dinner or incorporate it into your recipes such as rice pudding, risotto, rice salads...

Important notice

For the dietary management of phenylketonuria and other inherited metabolic disorders requiring a low protein diet. Incomplete food, not suitable for use as the sole source of nourishment. To be used under medical supervision. Not suitable for children under 3 years old.

Description

Food for special medical purposes. Low protein and gluten free preparation to replace ordinary rice.

Ingredients

Corn starches, modified potato starch, emulsifier E471, stabiliser E461, antioxidant E300, colour E160a(iv).

Gluten free.

Usage

Cooking: 8 minutes in lightly salted boiling water. After cooking, rinse well with water.

Conservation

Keep in a cool and dry place.

Conditioning

500g sachet

Nutritional Values

Average composition	For 100g of product
Energy value	1518 kJ (358 kcal)
Fat	0.9 g
Of which saturates	0.6 g
Carbohydrate	87.0 g
Of which sugars	<0.02 g
Fibre	<0.5 g
Protein	0.1 g
Of which Phenylalanine	14.2 mg
Methionine	8.5 mg
Leucine	30.6 mg
Threonine	10.1 mg
Isoleucine	11.5 mg
Lysine	13.0 mg
Valine	15.7 mg
Cystine	5.7 mg
Tyrosine	8.0 mg
Arginine	12.4 mg
Salt	0.15 g
Minerals
Sodium	58.9 mg (2.6 mmol)
Potassium	4.6 mg (0.12 mmol)
Chloride	<50.0 mg (<1.4 mmol)
Calcium	17.8 mg (0.45 mmol)
Phosphorus	24.8 mg (0.26 mmol PO4)
Magnesium	<2.0 mg (<0.08 mmol)