NallAmudhu Pure Organic Rice (Puzhungal Arisi) Ponni Rice (Small Grain, Boiled) (0.9 kg)

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Description

Ponni rice has got immense health benefits and is especially beneficial for diabetics and high blood sugar patients.Ponni Rice is a variety of rice cultivated in Southern India. Ponni literally means Gold in Tamil and also refers to River Kaveri. Parboiled rice is steamed before milling and is partially boiled in the husk. Parboiling therefore makes parboiled white rice nutritionally similar to brown rice. Ponni Rice is a variety of rice cultivated in Southern India. Ponni literally means Gold in Tamil and also refers to River Kaveri. Parboiled rice is steamed before milling and is partially boiled in the husk. Parboiling therefore makes parboiled white rice nutritionally similar to brown rice.

Specifications

In The Box

Sales Package

900g Boiled Ponni Rice

General

Brand	NallAmudhu
Model Name	Pure Organic Boiled Rice (Puzhungal Arisi)
Rice Type	Ponni Rice
Quantity	0.9 kg
Texture	Boiled
Color	White
Grain Size	Small Grain
Organic	Organic
Maximum Shelf Life	6 Months
Cuisine	Indian
Origin	Tamilnadu
Dietary Preference	Non-GMO
Nutrient Content	Low crude fiber content
Container Type	Pouch
Country of Origin	india
Net Quantity	0.9 kg

Additional Features

Other Features

Rice has highly digestible energy, net protein utilization, and low crude fiber content. Therefore, it is suitable for baby food. Rice can be included in a weight-loss diet because it has no cholesterol, a trace of fat, and about 160 calories per cooked cup. Rice is easy to prepare, has a soft texture for the human and stomach, and has the ability to absorb flavors while retaining its texture. Major advantages of parboiling over ordinary milling include easier dehulling; less in milling; higher of nutrients after milling, washing, and cooking; and better resistance to insect and infestation, which makes it possible to store the rice for longer periods of time. Also, parboiled rice the starch and makes better consistency, greater hardness, and better vitreousness of the kernel.

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