Type:
Brown Rice
Cultivation Type:
Common
Style:
Dried
Variety:
Short Grain Brown Rice
Dried:
Yes
Physical Form:
Solid
Rice Size:
Short Grain
Color:
Brown
Compared to brown rice, parboiling of rice incurs losses of thiamin, niacin, biotin, and pantothenic acid by approximately 70%, 28%, 49% and 25%, respectively. Compared to normal milling, which causes a near 65% loss of all these micronutrients, parboiling preserves more of them
| Type: | Brown Rice |
| Cultivation Type: | Common |
| Style: | Dried |
| Variety: | Short Grain Brown Rice |
| Dried: | Yes |
| Physical Form: | Solid |
| Rice Size: | Short Grain |
| Color: | Brown |
Contact Now
Company Profile