The Medicinal Rice of Assam

From the Deep Water Alluvial Soil to your kitchen

Red Rice is considered to be the healthiest rice variety, with a higher vitamin & mineral content than both white or brown rice. This rice gets it’s red colour primarily from Anthocyanin which is a powerful natural pigment and an impressive antioxidant. This antioxidant is beneficial for reducing inflammation, relieving allergy, preventing cancer and managing weight loss. Aside from that, red rice is packed with nutrients such as Vitamin B, iron, calcium and zinc.

Bor Noi Red Rice is made from Bao-dhaan, a deep-water paddy that produces a particular type of iron-rich red rice, is an integral part of Assam’s food habits. It has a high medicinal value to human life. Because it can sustain itself in deep water it has got high resistivity and the same goes into the building blocks of our body when consumed. A large section of farmers in the state depend more on rich alluvium left behind by the Brahmaputra river every year rather than on chemical fertilisers. Bao-dhaan is generally grown in areas having higher land submergence that are unsuitable for other varieties of paddy. Interesting characteristic of bao-dhaan is that unlike other rice varieties, its seeds do not fall off easily. The Bao rice takes 9 months to get ready for harvesting hence it is filled with high nutrition.

Cooks best as:

• Steamed rice with pulses
• Kheer

Nutrition Information

• Fat 1.22%
• Protein 7.26%
• Carbohydrate 74.40%
• Total Energy (KCal / 100g) 337.60
• Iron (Fe) – (mg/Kg) 17.14
• Potassium (K) – (mg/Kg) 2887.83
• Calcium (Ca) – (mg/Kg) 24.57
• Magnesium (Mg) – (mg/Kg) 1623.99
• Manganese (Mn) – (mg/Kg) 49.60
• Phosphorus (P) – (mg/Kg) 3855.20
• Selenium (Se) – (mg/Kg) 0.05
• Sodium (Na) – (mg/Kg) 4.32
• Zinc (Zn) – (mg/Kg) 25.07
• Vitamin B1 – (mg/Kg) 4.38
• Vitamin B2 – (mg/Kg) 1.12
• Vitamin B3 – (mg/Kg) 42.5
• Vitamin B6 – (mg/Kg) 4.1
• Vitamin C – (mg/Kg) 111.2

Shelf Life: 12 Months