Rice substitute
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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 sachetNutritional 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) |
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Your recipes

Rice pudding
20 minutes
20 minutes

Rice with vegetables
30 min
20 min

Fresh salad with rice substitute
20 min
10 min

Stuffed courgettes with rice substitute
1 hour
50 min

Peppers rice substitute domes
50 min
40 min

Makis with rice substitute and raw vegetables
20 min
10 min

Orange rice substitute cake
40 min
30 min