Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.
Nutritional Value : Because of the special processing, parboiled rice is a better source of fiber, calcium, potassium and vitamin B-6 than regular white rice. Parboiled rice is especially rich in niacin, providing 4 milligrams, or 23 percent of the recommended daily intake in 1 cup of cooked rice. One cup of cooked parboiled rice provides 41 grams of total carbohydrates, or about one-third of the recommended daily intake of 130 grams.
MRT gives the products which are grown under the stringent organic standards of NPOP, NOP and EU certification by LACON, Geramany
Retail Packing Available : 1 kg
Bulk Packing Available : 25 kg/50kg