1401 Steam

Length: 7.85 MM
Kett : 33.5
Broken : 1%
Moisture : 12.5%

1509 White Sella

Length: 8.45 MM
Kett : 32
Broken : 1%
Moisture : 12.5%

1401 Raw

Length: 7.82 MM
Kett : 42
Broken : 1%
Moisture : 12.5%

Rice is one of the most widely consumed staple foods in the world, especially in Asia, Africa, and Latin America. It is a cereal grain that comes in various types, each with distinct characteristics, nutritional values, and uses. Below are some details and descriptions of different types of rice:

Types of Rice:

1. Basmati Rice

   • Long, slender grains with a distinct aroma.

   • Mostly grown in India and Pakistan.

   • Ideal for biryani, pulao, and other aromatic dishes.

2. Parboiled Rice

   • Rice that has been partially boiled in the husk.

   • More nutritious than white rice, with a firmer texture.

   • Popular in South Asia and Africa.

3. Brown Rice

   • Whole grain rice with the outer husk removed, but the bran and germ intact.

   • High in fiber, vitamins, and minerals.

   • Has a chewy texture and nutty flavor.

4. White Rice

   • Fully polished rice with the bran and germ removed.

   • Soft texture and mild flavor.

   • Common in everyday meals and used in various cuisines.

5. Jasmine Rice

   • Aromatic rice with a slightly sticky texture.

   • Grown primarily in Thailand.

   • Used in Thai and Southeast Asian dishes.

6. Glutinous (Sticky) Rice

   • High starch content makes it sticky when cooked.

   • Common in Asian desserts and sushi.

7. Wild Rice

   • Technically a grass, not true rice.

   • Has a chewy texture and nutty flavor.

   • High in protein and fiber.

8. Broken Rice

   • Fragments of rice grains obtained during milling.

   • Cheaper than whole grain rice and used in porridges, pet food, and brewing.

Nutritional Value (per 100g of cooked white rice)

• Calories: 130 kcal

• Carbohydrates: 28g

• Protein: 2.7g

• Fat: 0.3g

• Fiber: 0.4g

• Iron: 0.2mg