Long grain white rice is the most popular species of rice in the world cultivated in Europe, Asia, North and South America and Australia. It is a product gluten-free, low-calorie and easy to digest. Rice grain has many valuable proteins, fiber, B vitamins and PP minerals, including manganese, iron, potassium and calcium. White rice is widely used dietary (with atherosclerosis, gastric ulcers and duodenal ulcers, liver cirrhosis, overactive thyroid gland, obesity); it is used in the feeding of children, the elderly, athletes, allergy sufferers. Ideal for salads, meat dishes, vegetables and desserts.