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As a staple food option, White Rice is considered as the huge reservoir of fiber, carbohydrate, minerals, vitamins and proteins. High in glycemic index, the white version of rice tends to transform into glucose faster than brown rice immediately after its consumption. This rice is preferred over its brown counterpart for its longer storage life and higher zinc content. Free from gluten, White Rice is easy to digest and its high carbohydrate content keeps one full for longer period. Long grain size, ease of boiling, distinctive aroma, good taste and cost effectiveness are the key attributes of this food grain.