Low Glycemic Index Rice with High Nutrition

From the Deep Water Alluvial Soil to your kitchen

Parboiled rice is popularly consumed in Assam. It is rich in nutrients like Vitamin B6, Minerals (mostly zinc) compared to white rice and lower in glycemic index and hence a sugar control diet for diabetics.

Bor Noi Parboiled 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. Red colour is conferred by anthocyanin pigments. They are rich in micronutrients like iron and zinc, Vitamin A and antioxidants

Nutrition Information

• Fat 1.50%
• Protein 6.62%
• Carbohydrate 76.13%
• Total Energy (KCal / 100g) 344.50
• Iron (Fe) – (mg/Kg) 9.79
• Potassium (K) – (mg/Kg) 1870.74
• Calcium (Ca) – (mg/Kg) 9.35
• Magnesium (Mg) – (mg/Kg) 462.47
• Manganese (Mn) – (mg/Kg) 6.81
• Phosphorus (P) – (mg/Kg) 1775.19
• Selenium (Se) – (mg/Kg) 0.03
• Sodium (Na) – (mg/Kg) 9.493
• Zinc (Zn) – (mg/Kg) 9.31

Shelf Life: 12 Months