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Rice
Rice is the staple diet for two-thirds of the world’s population. And the amount of nutrition this cereal grain gives makes it a wholesome diet. To top this rice has ingredients suited for special dietary needs.
  1. Contains only 103 calories per half-cup serving of white rice and 108 calories per half-cup serving of brown rice.
  2. Is cholesterol-free.
  3. Is fat-free.
  4. Is sodium-free.
  5. Is a complex carbohydrate.
  6. Is gluten-free and a non-allergen.
  7. Is easy to digest.
17 countries in Asia and the Pacific, nine countries in North and South America and eight countries in Africa use rice as their staple food. It supplies 20% of world’s dietary energy. Meanwhile wheat supplies 19% and maize supplies 5% of dietary energy. In addition to this rice is a good source of thiamin, riboflavin and niacin. Also rice that is not milled gives more amount of dietary fiber.In case of amino acids- rice gives only glutamic and aspartic acid, while lysine is only present in very limited quantity. Therefore it becomes necessary to supplement rice with animal products, fish products, pulses, lentils, beans and ground nut to supply essential amino acid and micronutrients to the body. Only such a diet is balanced. Fruits and green leafy vegetables enhance the nutritional value and satisfy diverse dietary needs of the body. Rice is also rich in genetic diversity. Through out the world there might be thousand varieties of rice grown. When it is unmilled rice comes in different colors – brown, red, purple and even black.
It is famously believed that:- “For many cultures rice forms an integral part of the culinary tradition. Different cultures have different preferences regarding the taste, texture, colour and stickiness of the rice varieties that they consume. For example, dry flaky rice is eaten in South Asia and the Middle East; moist sticky rice in Japan, Taiwan Province of China, the Republic of Korea, Egypt and northern China; and red rice in parts of southern India.” Brown Rice and White rice have a few differences. Though both have similar amounts of calories, carbohydrates and proteins, the fat content in brown rice is more than in white rice. The way both are processed is different. ‘When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm’. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.
Lot many vitamins and dietary minerals are lost in this removal and polishing process. Sometimes lost nutrients like vitamin B1, vitamin B3 and iron are replenished by ‘enriching’ the white rice by the food suppliers with due certification. One mineral that is not replenished back is magnesium- one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. Other nutrients lost are small amounts of fatty acids and fiber. In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice.
Range of Rice
  • Basmati Rice
  • Basmati Sela White
  • Basmati Golden Rice
  • Basmati Brown Rice
  • Basmati Raw Rice
  • Duplicate Sela White
  • Duplicate Golden Rice
  • Duplicate Esteem Rice
  • Par Boiled Rice
  • Duplicate Raw Rice
  • Duplicate Brown Rice
  • Sarbati Sella White
  • Sarbati Sella Golden
  • Sarbati Esteem Rice
  • Sarbati Raw Rice
  • Sarbati Brown Rice
  • Non Basmati Rice