Wild Rice
Wild rice is not rice at all but a member of the grass family. Wild rice is high in antioxidants, protein, minerals, vitamins and dietary fiber. It is low in fat too.
It is a native long black grain of North America and was traditionally grown wild in isolated lake and river bed locations.
Wild rice holds its long shape with cooking and has a nutty texture. It is often mixed with other rice to create blends or mixed as an added ingredient to various dishes such as salads.
Wild rice is also paleo approved.
Benefits of Wild Rice:
Optimizes digestion because of its high fiber content
Protects the heart â?? thereâ??s no sodium which helps lower blood pressure
Boosts immunity â?? includes Vitamin C
Improved bone health â?? phosphorus rich
Weight loss low calorie, gluten free food. Prevents overeating due to its high fiber and nutrient content
Aids in reducing signs of aging includes a high level of antioxidants
A Grade, High Quality, 100% Pure, 7 to 15 cm long, No gluten, Rich in nutrients, Unlimited Shelf Life. It is also a good source of certain minerals and B vitamins. One cup of cooked wild rice provides 5% or more of the daily value of thiamin, riboflavin, iron, and potassium; 10% or more of the daily value of niacin, Vitamin b6, folate, magnesium, phosphorus; 15% of zinc; and over 20% of manganese.
Wild rice Grade B , 20 minutes cooking time, US Origin, crop 2016, EXW Vilnius, 25 kg bags, on pallets, EU customs cleared
Wild rice - is only growing in pure lake water in Canada and North America. Its growing areas are limited as to maintain rice until harvest requires a lot of hard work, so that it is the most expensive rice in the world. Wild rice also contains a lot of proteins, mineral substances and almost no fat. Imported from - Minnesota, California. Packing - 25 kg bags.
Wild Rice Benefits : It is very rich in antioxidants,Vitamins A, C and E are essential for overall health and immunity,its high fiber content,use for your blood pressure and your heart, is a good source of essential minerals such as phosphorus, zinc and folate, which give you energy and nurture your bones, regular consumption of wild rice protects you from disease and ageing.
Canada grown organic wild rice Sold by the ton on pallets, packed in bulk 25 kg. bags
It is an extremely tall variety. The height of this variety can even hide wild elephants when they enter the farm and for this reason it is called as Kattuyanam (meaning wild elephant in Tamil) This variety has a number of medicinal properties. Helps to control diabetics it is very good for heart health it is rich in minerals usually people used to consume kasayam made out of this rice bran and it is an incredible grain to make idli and dosa. The rice of this variety is light red in colour and bold in nature. Health Benefits of Kaatuyanam rice 1. High Fiber Content It is known to prevent or relieve constipation. Moreover, it contains both soluble and insoluble fibre. Soluble fibre It dissolves in water to form a gel-like material. It lowers blood glucose and cholesterol levels. Insoluble fibreâ?? It promotes the movement of materials through the digestive system. It increases stool bulk to relieve constipation for those who are struggling for passing stools. It normalises bowel movement and maintains bowel health. 2. Source Of Vitamin B Kaatuyanam rice helps to keep the cells and nerves healthy. It makes DNA, the genetic material of the cells and prevents folic acid and vitamin b12 deficiency (megaloblastic) anaemia. 3. Ideal For Diabetes Kaatuyanam arise is called the enemy of diabetes. It is a really low glycemic index food. The glycemic index is a measurement of a carbohydrate-containing food raises blood sugar in our body. The kaatuyanam decreases the glucose breakdown in our body that reducing or preventing diabetes. 4. Ideal Source Of Manganese, Zinc and Iron Kaatuyanam helps with amino acid digestion and utilisation. It contributes to many bodily functions like glucose, cholesterol and carbohydrates. It plays an important role in bone formation and bone clotting. Iron is an important component of haemoglobin which helps in the formation of red blood cells which plays an important role in the transportation of O2 from the lungs to other parts of the body. It helps to reduce the risk of iron deficiency anaemia. The zinc plays an important role in the invading virus and bacteria and boosts our immune system. 5. Delays Skin Aging The anthocyanins content in kaatuyanam arise delays ageing and wrinkles, freckles, pigmentation etc.
Rice, the staple food for much of the world's population, comes in various types, each with its own distinct characteristics. Long-grain rice, such as Basmati and Jasmine, is known for its slender shape, separate grains when cooked, and subtle aroma. Medium-grain rice, like Arborio and Valencia, tends to be slightly plumper and stickier, making it ideal for dishes like risotto and paella. Short-grain rice, including sushi rice and Calrose, is rounder and stickier, commonly used in sushi and other Asian dishes requiring a sticky texture. There are also specialty rices such as wild rice, which is not technically rice but the seed of an aquatic grass, and brown rice, which retains its bran layer and germ, offering more nutrients than white rice. With its diverse types and culinary versatility, rice remains a fundamental ingredient in cuisines around the world.
-Arborio Rice -Aromantic Rice -Basmati Rice -Broken Rice -Brown Rice -Calrose Rice -White Rice -Sushi rice* -Risotto rice* -Red rice* -Quick-cook rice:* -Par-boiled rice* -Paella rice* -Jasmine rice* -Glutinous rice* -Chinese black ric* -Basmati rice* -Sticky Rice* -Polished Rice* -Forbidden Rice* -Wild Rice * -Glutinous rice (sweet rice, sticky rice)
Rice is grown in over 100 countries and is a grain eaten by more people in the world than any other grain. In fact, three of the most populated regions of the world, China, India and Indonesia, are all rice based societies and it is their staple food. More than 40,000 different varieties of rice exist. Of these varieties, more than 100 varieties are grown worldwide. Some of the more popular rice varieties eaten in Australia include: Low GI White Rice (formerly known as Doongara rice or clever rice) a long grain rice that's uniquely developed and grown in Australia, with the benefit of having a lower glycemic index (GI) than regular rice. Basmati rice a very long, slim grain, which is very popular in Indian cuisine and often served alongside curry based dishes. It also has a lower GI than regular rice. Jasmine rice a very fragrant rice and originates from Thailand where it is used extensively in cooking, usually steamed. Arborio rice a much shorter and plump grain, it is typically used in Italian dishes like risotto. Brown rice a rice grain with the bran layer still intact. It can be cooked and eaten as it is and contains more nutrients in this form than white rice, which has had the outer bran layer and germ removed. Coloured rice black rice and red rice are now available in Australia as well as wild rice. To produce white rice the nutrient rich bran layer is removed. While white rice has lower levels of nutrients it still contains protein, vitamins, minerals and some fibre and is low in fat and salt. When enjoyed in moderate amounts, and as part of balanced meal, white rice makes a positive contribution to a healthy diet. Nutrition credentials of whole grain (brown) rice: Around 85% of the energy in rice comes from carbohydrate. After carbohydrate, protein is the second most abundant constituent of rice. Low in fat, with the small amount being mostly unsaturated. Rice bran is high in insoluble dietary fibre. Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid. Contains vitamin E. Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium). Contains small amounts of copper, manganese and calcium. High in potassium and low in sodium. Contains phytochemicals including phenolic acids, phytic acid, plant sterols and saponins. Gluten-free and the most non-allergenic of all grains. Low Glycemic Index brown rice is now available in most supermarkets. 1 cup of cooked brown rice contains 1278kJ, 3g fibre, 5.8g protein, 1.8mg zinc and 98mg magnesium.
