This gluten-free, cholesterol-free, low fat, low sodium, and easy-to-digest pasta is a perfect source of fiber made from quality brown rice. These spaghetti elbows provide a delightful eating experience that is light, healthy, and wonderful with any sauce or recipe—and they’re made using machines that only manufacture rice pasta.
Brown Rice
A whole-grain rice with the inedible outer hull removed. Compared to white rice, brown rice has the hull removed, which is the hard protective covering, leaving the nutrient packed bran and germ. It is high in fiber and it is a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese.
A whole-grain rice with the inedible outer hull removed. Compared to white rice, brown rice has the hull removed, which is the hard protective covering, leaving the nutrient packed bran and germ. It is high in fiber and it is a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese.
Rice is a plant. The hard, outer layer of the grain is the bran. Rice bran is a byproduct of the rice milling process (the conversion of brown rice to white rice) and it contains various antioxidants.
Rice is a plant. The hard, outer layer of the grain is the bran. Rice bran is a byproduct of the rice milling process (the conversion of brown rice to white rice) and it contains various antioxidants.
An inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of most living organisms. It is vital for all known forms of life, even though it provides no calories or organic nutrients.
An inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of most living organisms. It is vital for all known forms of life, even though it provides no calories or organic nutrients.