| ≥1 piece |
Parboiled Rice long grain 100% - 5% - 10% - 15% broken, Long Grain Fine, in bag: 50kg-PP - from Brazil,Thailand,Pakistan,origin.
1 - DEFINITION OF THE PRODUCT: Product gotten from the brunimento
and burnishing of the rice grain.
2 - SENSORIAL CHARACTERISTICS: Color: White with trend in the
yellow color Odor and Flavor: Characteristic parboilizado flavor Aspect:
Grains
3 - CLASSIFICATION: Tio Joao: 0,8% of Defect Fine Plate: 4,0% of
Broken Ministry of Agriculture Would carry - Nº 269 of 17 of November
of 1988.
4 - MICROSCOPICAL CHARACTERISTICS: Absence of parasites,
larvae, insects, coats of rodent and heavy dirtinesses.
5 - CHARACTERISTICS NUTRICIONAIS
| Analytical determination | Analytical results |
| Energy value | 348,72 kcal= 1464,62 KJ |
| Carboidratos (g%) | 78,98 |
| Proteins(g%) | 7,03 |
| Total Fats(g%) | 0,52 |
| Saturated Fats(g%) | 0,11 |
| Trans Fats(g%) | Minor who 0,01 |
| Alimentary Fiber | 0,98 |
| Sodium (mg%) | 11,49 |
| Humidity (g%) | 11,88 |
| Leached ashes (g%) | 0,61 |
| Comments: Methodology AOAC |
|
| Nutricional information Portion of 50g of raw rice (¼ of xícara of tea) | ||
|
| Amount for portion | % VD (*) |
| Energy value | 174 kcal = 732 KJ | 9 |
| Carboidratos | 39 g | 13 |
| Proteíns | 3,5 g | 5 |
| Total Fats | 0 g | 0 |
| Saturated Fats | 0 g | 0 |
| Trans Fats | 0 g | - |
| Alimentary Fiber | 0,5 g | 2 |
| Sódium | 5,7 mg | 0 |
% daily Values of reference on the basis of a diet of 2000 Kcal or 8400 KJ.
Its daily values can be bigger or lesser depending on its ergéticas necessities.
| Type: Rice | Texture: Hard | Kind: Parboiled |
| Variety: Long-Grain Rice | Style: Parboiled | Cultivation Type: Common |
| Color: Yellow | Broken Ratio (%): 0-5-15 | Certification: all |
| Place of Origin: Brazil | Type 1: Parboiled | Shape: Long |
| Variety: Parboiled | Maturity: 2010 |