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 : Cereals, Red rice , palakkad2.From the farm of : Girish Kumar T N & Muralidharan K
3.Harvested and shipped time:
4.Type ( Raw/ Par boiled / Double boiled) : Raw
5.Specifications and speciality ( shelf life , weight , color) : 1year, 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 and Oct to Jan
8.Medicinal / Nutritional/ Cooking Facts: Soak the red rice for more than one or more hours and cook it with the same water used for soaking, can make kanji (porridge) as well.
Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unhulled or partially hulled, and has a red husk, rather than the more common brown. Red rice has a nutty flavour , Compared to polished rice, it has the highest nutritional value of rices eaten with the germ intact.
Red rice is enriched with the goodness of antioxidants and magnesium, which helps in preventing and curing several diseases. Red rice is healthy as it is whole grain, making it a good source of fiber and iron.