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Riz de Camargue rouge
Riz de Camargue rouge by Priméal provides 349 kcal per 100 g, with 0.8 g of sugars and 8.2 g of protein. Its Nutri-Score is B and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Red rices category and comes in a 500 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 349 kcal | 355 |
| Total fat | 3.3 g | 2.7 +23% |
| Saturated fat | 0.7 g | 0.5 +40% |
| Carbohydrates | 69.2 g | 73 −5% |
| Total sugars | 0.8 g | 0.8 +5% |
| Added sugars | 0 g | 0 |
| Dietary fiber | 3.2 g | 4.8 −33% |
| Protein | 8.2 g | 7.8 +5% |
| Salt | 0 g | 0 +106% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 40 Red rices products on Foodmetria.
Compared with other red rices
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Riz rouge long complet issu de l'agriculture biologique.
Product details
- Quantity
- 500 g
- Labels & certifications
- OrganicEU OrganicPGIFR-BIO-01Ab agriculture biologique
- Sold in
- Belgium, France
- Barcode
- 3380390010306
Prices reported by shoppers
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Frequently asked questions
How many calories are in Riz de Camargue rouge?
Riz de Camargue rouge contains 349 kcal per 100 g.
How much sugar is in Riz de Camargue rouge?
Riz de Camargue rouge has 0.8 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Riz de Camargue rouge 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 Riz de Camargue rouge vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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