Per4m Cream of Rice 2Kg

Per4m

Carbohydrates

PEM107
-
+
£16.99

The PER4M Cream of Rice offers a delicious way to get quality complex carbohydrates which will help keep you on track with your macro targets as well as provide long-lasting satiation and energy.

A 30-gram scoop of PER4M's Cream of Rice can be mixed with water or milk and be made into a smooth warming bowl of rice porridge or can be placed in the fridge to create a creamier version of overnight oats.

Easy to digest and utilises 11 of their bestselling tasty flavours from their Advanced Whey range including the popular Caramel Biscuit and Brownie Batter flavours, PER4M's new improved CoR will quickly become a mainstay in your daily diet. Servings have over 23-grams of carbs and are also gluten-free and plant-based to fuel you up for the day ahead.

If you’re looking to increase your protein intake too, there's no reason why you can't combine your Cream of Rice with a protein powder for the ultimate energy and protein boost.

  • 2000g = 66 servings
  • 30g = 1 serving


Ingredients:

Rice Flour, Flavouring, Colour (Ammonia Caramel), Sweetener (Sucralose). Manufactured in a factory which handles: MILK, GLUTEN (OATS, WHEAT), SOYA, EGG, CELERY, MUSTARD, SULPHITES, FISH, CRUSTACEANS, PEANUTS and NUTS.

For allergens, see ingredients in uppercase.

The ingredients list and allergens are based on the PER4M Cream of Rice Caramel Biscuit and might vary slightly from other flavours.

Regulated Name: Food supplement with sweetener and flavours.

Nutritional

Typical Values Per

30g

100g

Energy (Calories)

111kcal

371kcal

Fat

0.3g

1g

Of Which Saturates

0.1g

0.4g

Carbohydrate

25g

83g

Of Which Sugars

0g

0g

Fibre

0g

0.1g

Protein

2.4g

7.9g

Salt

0g

0g

 

The nutritional information is based on the PER4M Cinnamon Donut Cream of Rice (CoR) and might vary slightly from other flavours.

Direction for Use

Add a 30-gram scoop of PER4M Cream of Rice to between 150ml and 200ml of either hot or cold water and mix until you get a porridge-like consistency.