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CJ Hetban Cooked Rice Mixed Grain 210g
CJ Hetban Cooked Rice Mixed Grain 210g
what makes CJ Hetban Cooked Rice Mixed Grain 210g different
Multi grains such as brown rice, black rice, and barley are mixed evenly. In particular, CJ hetbahn can be eaten with confidence by removing microorganisms through sterilization through instant pressurization with high-temperature steam. In addition, it can be stored at room temperature for 9 months in aseptic packaging, making it a good product to eat for a long time. Enjoy multigrain rice at home conveniently with CJ Hetbahn.
Ingredients
Non-glutinous rice 79.9% (domestic), brown rice 13% (domestic), barley 4.3% (domestic), black rice 2.7% (domestic), rice bran extract
Nutrition per 100 grams
| Energy | 315kcal |
| Fat - of which saturated |
0,9g 0,4g |
| Corbohydrate - of which sugar |
71g 0g |
| Protein | 6g |
| Natrium (Salt) | 30mg |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Non-glutinous rice 79.9% (domestic), brown rice 13% (domestic), barley 4.3% (domestic), black rice 2.7% (domestic), rice bran extract
Nutrition per 100 grams
| Energy | 315kcal |
| Fat - of which saturated |
0,9g 0,4g |
| Corbohydrate - of which sugar |
71g 0g |
| Protein | 6g |
| Natrium (Salt) | 30mg |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
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Often bought together
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Rice and Co in Korea und Japan
Did you know that people in Japan and Korea eat rice almost every day? Rice in Japan and Korea refers to a number of short-grain cultivars rice including ordinary rice and glutinous rice. Atomic rice, which is regarded as the beginning of Japanese rice, was cultivated in Jomon period about 3,000 years ago. After the war, the rice which became the staple food of the Japanese, contains a lot of energy sources. It has a high digestion and absorption rate, and it is also a protein source that makes up the body. Also, rice goes well with any side dishes such as fish and meat. Japanese meals, mainly of rice, are said to have good nutritional balance and are drawing attention internationally. Enjoy a fantastic range of rices from different rice-growing regions of both countries at NikanKitchen.com, and feel authentic Japanese and Korean humble grain that feeds the entire Japanese and Korean nation.
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