Echigo Protein-Reduced Rice

200 grams
Pre-cooked. For low-protein diet, patients with chronic kidney disease.
₱55.00 / pack
Healty Food

Echigo Protein-Reduced Rice

This rice is pre-cooked, low protein and high energy, processed using locally-sourced regular rice. Especially made for patients with chronic kidney disease (CKD) and individuals on low-protein diet. Very easy to prepare and beneficial to the kidneys.

Named after Niigata, an old name for the rice capital of Japan, Echigo rice is processed through the patented technology of breaking down protein in rice into amino acids using plant-origin lactic acid bacteria and protease.



Rice, Malic Acid (acidulant)

Health Benefits:

  • -Delays the progression of kidney disease
  • -Delays the need for dialysis
  • -Gives more freedom to consume higher biological value protein sources
  • -Gives a better quality of life
  • -Beneficial diet therapy for kidney care
  • -Provides a balanced intake of calorie and protein
  • -Relatively higher in energy, lower in protein and lesser sodium compared to the regular cooked white rice:

White Rice Cooked

(FNRI data)

  Per 200g serving200g
258·         Energy (kcal)326
0.4·         Total Fat (g)0.8
0·         Sodium (mg)28
59.4·         Total Carbohydrates (g)79.6
1.2Dietary Fiber (g)0.6
4.2·         Total Protein (g)0.6
58·         Potassium (mg)2
72·         Phosphorus (mg)26.3
22·         Calcium (mg)2

How to Reheat Rice:

In microwave: tear a little notch off the pack and microwave for 2 minutes.
In boiling water: place pack in boiling water, boil for 15 minutes.

Shelf life: 6 months
Storage: store at room temperature, do not place in direct sunlight.

Nutrition Facts

Echigo Low Protein Rice Nutrition Facts

More Information On Protein-Reduced Rice as Applicable Diet for Chronic Kidney Disease: 

Protein-reduced rice helps achieve a balance in nutrients and calorie intake as it gives way to other proteins sources with higher biological value as well as calories to be added in the diet. People with CKD often have difficulty factoring in more valuable nutrients, as well as calories, into their diet when they cut down on other protein sources: meats, eggs, and milk. This results to a difficulty in maintaining healthy weight and balanced nutrition. 

Since Echigo rice is reduced in protein (the low biologic type), other protein containing food items that have higher nutrition value can be still be taken with the meal. 

For example, a portion of meat is normally recommended for a balanced diet. Instead of having none of it, you can take a portion of meat, since the rice will no longer add too much protein count for the  meal. This type of diet is particularly beneficial to CKD patients who are normally required to lessen the main dishes or viand intake. Therefore, replacing normal rice with Echigo helps achieve a more balanced diet. 

This rice is recommended in books formulated and published by Food and Nutrition Research Institute (FNRI) during their study of Low-protein rice in the Philippines, in partnership with BiotechJP Corporation and Japan International Cooperation Agency (JICA) in the hopes of helping and guiding patients with chronic kidney disease (CKD) in their low protein diet.

Note: It is normal to observe a scent uncharacteristic of rice upon microwaving. This is due primarily to the rice having been exposed to low-protein fermentation process. 

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