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Parboiled Reis
Parboiled Reis by Bio Natuta provides 347 kcal per 100 g, with 0.7 g of sugars and 6.9 g of protein. That is 69% more sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Long grain rices category and comes in a 1kg pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 347 kcal | 312 +11% |
| Total fat | 0.6 g | 1.2 −48% |
| Saturated fat | 0.1 g | 0.3 −62% |
| Carbohydrates | 78 g | 66.8 +17% |
| Total sugars | 0.7 g | 0.4 +69% |
| Added sugars | 0 g | 0 −100% |
| Dietary fiber | 1.2 g | 1.5 −19% |
| Protein | 6.9 g | 6.6 +5% |
| Salt | 0 g | 0.1 −88% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 765 Long grain rices products on Foodmetria.
Compared with other long grain rices
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Langkornreis
Product details
- Quantity
- 1kg
- Labels & certifications
- OrganicEU OrganicIT-BIO-007NutriscoreNutriscore Grade B
- Sold in
- Austria, Germany
- Barcode
- 4061463782557
Prices reported by shoppers
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Frequently asked questions
How many calories are in Parboiled Reis?
Parboiled Reis contains 347 kcal per 100 g.
How much sugar is in Parboiled Reis?
Parboiled Reis has 0.7 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Parboiled Reis healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Parboiled Reis vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated May 3, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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