NUTRITION INFORMATION
Per 100gm Parboiled Rice
| ENERGY |
---- |
365.04 Calories |
| CARBOHYDRATE |
---- |
82.75g |
| PROTEIN |
---- |
8.5g |
| FAT (Which are saturated |
---- |
0.35g |
| CHOLESTEROL |
---- |
Not detected |
| CALCIUM 9gm |
---- |
Fiber 0.4g |
| RIBOFLAVIN .05mgs |
---- |
Niacin 3.8mgs |
| THIAMINE .021 mgs |
---- |
Iron 4mgs |
PARBOILED RICE
Parboiled is a unique hydrothermal process that enhances the nutritive properties of rice.
To produce parboiled rice paddy has been boiled and stream heated before milling for a short time.
During this process nutrients contained into the outer grain migrated to the grains centre.
It also drives thiamine, Vitamins, Riboflavin Niacin and minerals from the outer grain of paddy into the centre grain called endosperm. So the parboiled rice is nutritionally superior to highly milled raw rice.
After boiling process the paddy is dried milled and polished by a fully automatic plant.
During process due to starch gelatinization the parboiled rice is harder and has a higher resistance against insects and has a long storage life.
Because of hydrothermal process it enhances the nutritive properties and has lower digestive values.
It has better cooking properties the grain are loose and will not stick together by the consumers.
That’s why healthy conscious generation is shifting sharply to parboiled rice from raw rice.
Parboiled is a unique hydrothermal process is which nutrients contained into the outer grain migrated to the grain’s centre.
So parboiled rice has added thiamine, Vitamins, Riboflavin, Niacin and minerals these nutrients persist even after washing & soaking prior to cooking.
