Mexicanos

Ingredients: Rice flour, Corn flour, Cheese seasoning (salt, milk constituents, onion powder, garlic powder, palm oil, glucose syrup constituents, maltodextrin, flavour enhancer (E621, E635), cheese constituents, yeast extract, milk protein, food acids (E330, E331(iii), E270, E296), flavourings, anti-caking agent (E551, E554), E339(ii), E340(ii), E160c, spices), Palm oil, Emulsifier (E322) SOYA lecithin. Contains Gluten.

Mexicanos contain per 100 grams: 
Salt 2.5 g, Protein 7.5 g, Fibre 1 g, (of which) sugar(s) 1.5 g, Carbohydrates 80 g, (of which) polyunsaturated fat 0.6 g, (of which) monounsaturated fat 2.5 g, (of which) saturated fat 3 g, Fats 6 g, Energy 1730 kJ

Half of all the rice on earth is grown in China and India. Most of that production is for domestic use. The main rice-exporting countries are Thailand, Vietnam, the United States and India. Rice crackers, also known as Japanese crackers, come in many varieties and originate from Japan.

Rice crackers are made from a dough of cooked rice. Rice is a cereal and, like all other grains, belongs to the grass family. Its Latin name is Oryza sativa. Threshing is the process by which the grains are removed from the ears of rice. After threshing, the rice passes through a rice mill to separate the grains from the husk. The husk is an inedible casing. The rice is then sieved to remove dirt and small stones. At this stage you have the purest and most nutritious rice.