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Attached file
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Plikytu_ryzių_atitikties_sertifikatas_2010-09-02.doc
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Package
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5 kg / 50 kg bags
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Origin
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Greece / India / Chech Republic
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Description
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Rice – an old culture, started to grow between 9000 years. Their native – China and Southeast Asia. Rice divided into longgrains, middlegrains and smallgrains (rounded). Also divided intoyellowish, white and brown. Depends from processing technology, rices are process with steam (scalded) and simple. From rices are made food and not food products: grits, flour, starch, macaroni, rice vinegar, fermented drink (japan sake), eated and technocal papper, rice glue. From all products, most popular are grits, called just rice.
As all grains, rice seed- coats are hard, notboiled, that is why making grits they are brushed and polished almoust till nucleus. In that process lower cellular, mineral substances, lower alimentary value compared with that, such grain natural have from nature. Such rices are used from old times and called usually or traditional. The main compozition part make carbohydrates, but also are proteins, fats, cellular, minerals, vitamins and water. White usuall longgrain rice comtains 80 % carbohydrates. 100 g rice energy value is 365kcal. Rice protein contains very important amino acids, and fats – for human organism essential polysaturated and polyunsaturated acids. There are no cholesterol in rice. Rices minarals are all komplex of mikro- and makroelements. There are a lot of B groups and PP vitamins, but there are no C and A vitamins in rice.
Rice carbohydrates, starch and cellular help for people organism to function normal. Starch gives energy. Cellular absorbed water, help to move food in organism, that is why rice fit with these products, in whitch no cellular, for example with meat, fish, eggs, milk, cheese. Rice characteristics (form, hardness – softness, powdery – viscosity and others) determine their purpose in gastronomy.
In our country most polular are special scalded with high pressure staems rice, witch in boil process not conglutinate and all important substancies leaves in the grain. In rice are a lot of slowly appropriated carbohydrates so they are very useful for diabetics.
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