Listning ID 90645
Rice flour is useful for the nutrition of all ages, and especially for children, as it is a source of easily assimilated natural trace elements, vitamins and minerals.
According to the biological value of protein, the content of high-quality starch, rice flour ranks first among other types of cereal flour
A distinctive feature of rice flour is that it belongs to gluten-free starch-containing (about 80%) raw materials. But the most important thing is that rice flour does not contain gluten protein, which, even for healthy people, is a food irritant and a source of disorders such as indigestion, flatulence, heartburn, constipation, and diarrhea. Thus, rice flour is widely used in medical and dietary nutrition.
Rice flour is the basis for the production of baby cereals and canned meat and vegetables, which, along with breast milk, are necessary for complementary feeding of children in the first year of life, starting from the age of four months.
Another important aspect of the use of rice flour is the direction of dietary gluten-free nutrition. A gluten-free diet is a vital necessity for a number of people with a particular type of allergy - celiac disease (or total gluten protein intolerance). Eating any food that even in small quantities contains wheat, rye, oats and barley causes disorders of the mucous membrane of the small intestine in this category of people. The mainstay of treatment is adherence to a strict diet. All cereals are excluded from the diet, except for rice, buckwheat and corn, as well as products that may contain them.
In European countries, there are companies specializing in the production of gluten-free products. These foods are usually labeled “glutenfree”.
Rice flour is a source of vegetable protein, complete in amino acid composition, contains sodium, potassium, magnesium, phosphorus, vitamins B1, B2 and PP.
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Ometsinsky Vadim LLC. '' Agrosnab ''
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