Brown rice is a whole grain, meaning that it contains three parts of the grain kernel: the outer, fibre filled layer called the bran, the nutrient rich core called the germ, and the starchy middle layer called the endosperm. The outer inedible hull is removed. There are so many varieties of rice - including brown rice , white rice, and sticky rice ( glutinous rice )- but in terms of health benefits , not all are created equal.
1.Crop /product name and cultivated place: Cereal, grain, rice, Palakkad
From the farm of: Santhosh Arackal, palakkad
Harvested and shipped time:
4.Product Type (Par boiled / double boiled): Par Boiled
5.Specifications and speciality ( shelf life , weight , color): 1 year , 1 kg, dark brown
6.Method of farming (Land, manures, Techniques) : Naturally Grown without any chemicals application. No Additives & No Preservatives.
7.Season/ duration of cultivation: June to Aug , Oct to Jan
Medicinal / Nutritional/ Cooking Facts: As a cereal grain , it is the most widely consumed staple food for a large part of the worlds human population , especially in India.
Jyothi is a variety rice mostly grown in the fields of palakkad and kuttanad. Jyothi is long matta grice and is commonly known as vadi rice.
Rice as acrop, Rice is the most important human food crop in the world, directly feeding more people than any other crop.Rich in nutrients and vitamins and minerals, it an excellent source of complex carbohydrates. Benefits of rice include its ability to provide fast and instant energy. As in jyothi rice its enriched with vitamin B, folate, iron and magnesium.-