Project Description
RICE CAKES
MULTICEREAL AND QUINOA
Organic, gluten-free, low-fat rice and quinoa cakes, source of phosphorus, magnesium, copper.
IT’S SPECIAL BECAUSE:
The rice cakes go perfectly with many ingredients, sweet or savory.
HOW TO USE:
Do not renounce to taste, try them instead of bread for a balanced nutrition: at breakfast with jam or honey, at lunch instead of bread, or use it as a base for delicious canapés.
LIVE BETTER WITH TASTE:
Risette Muticereali and Quinoa contain Rice, highly digestible and low in fat – Quinoa, which provides fiber and minerals such as phosphorus, magnesium, zinc -Corn, which provides vitamins B1 and B12 – Buckwheat, rich in proteins and mineral salts – Millet, which contains B vitamins and mineral salts.
THE NUTRITIONIST RECOMMENDS.
Nutritionists advise us to take a maximum of 70 g of fat per day because excessive consumption causes obesity, heart disease and many other unpleasant health problems.
TECHNICAL DETAILS
INGREDIENTS
Rice* (34.6%), wholegrain rice* (24.6%), corn* (20%), buckwheat* (16%), quinoa* (2%), millet* (2%), salt
* from organic farming
ALLERGENICS
May contain traces of soy and sesame.
BEST BEFORE DATE
18 months after production date
NUTRITIONAL TABLE
HAVE FUN COOKING
A demonstration of what you can create with our rice
#COOKINGJOINSPEOPLE
Risotto with saffron
ITALY
The first identifiable risotto recipe dates back to 1854.
NEWSLETTER
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