Long grain rice

The most popular variety of rice. Its granules are thin, half a centimeter or more in length. Its feature is that it does not stick together when cooking. It is used in a large number of dishes, but is most often used as a side dish for meat or fish. Proteins are needed for muscle fibers (50 grams of rice contain a daily protein rate for our body), Rice is an important source of several B vitamins, namely thiamine (B1), riboflavin (B2), niacin (B3) and vitamin B6. Vitamins of group B, contribute to the strengthening of the nervous system, and also the condition of the skin, hair and nails depends to a considerable extent on the same group. They are also important elements in the process of transformation of the human body nutrients into energy.