Kalijira rice
Energy 170 kcal
Protein 4.02 g
Total fat 0.99 g
Carbohydrate 35 g
Fiber 1 g
Sugars~ g
Calcium~ mg
Iron 0.38 mg
Sodium~ mg
Vitamin c, ~ mg
Vitamin a, ~ iu
Fatty acids, total saturated ~ g
Fatty acids, total trans ~ g
Cholesterol ~ mg
Katarivog rice
Energy 170 kcal
Protein 4.02 g
Total fat 0.99 g
Carbohydrate 35 g
Fiber 1 g
Sugars~ g
Calcium~ mg
Iron 0.38 mg
Sodium~ mg
Vitamin c, ~ mg
Vitamin a, ~ iu
Fatty acids, total saturated ~ g
Fatty acids, total trans ~ g
Cholesterol ~ mg
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Miniket rice
Vitamin a 0% • vitamin c 0% calcium 0% • iron 8%
* based on a 2000 calorie diet
Water 106.52 g
Energy 164 kcal
Energy 685 kj
Protein 3.39 g
Total lipid (fat) 1.21 g
Ash 0.57 g
Carbohydrate, by difference 34.32 g
Fiber, total dietary 2.6 g
Rice is the most necessary human meal crop in the world, without delay feeding more human beings than any other crop. It is the third best-grown agriculture commodity in the world after sugarcane and maze. It is also a staple meal in Asia, where roughly half of the world's poorest people live, and is becoming increasingly important in Africa and Latin America. Rice is grown in more than a hundred countries, with a complete harvested region of about 158 million hectares, producing more than seven hundred million heaps yearly (470 million heaps of milled rice). Almost 640 million tonnes of rice are grown in Asia, representing 90% of international production. Sub-Saharan Africa produces about 19 million litres and Latin America some 25 million litres. By a long way, China and India are the worldâ??s greatest rice producers. Although its area harvested is smaller than Indiaâ??s, Chinaâ??s rice manufacturing is increased due to greater yields due to the fact that almost all of Chinaâ??s rice area is irrigated, whereas much less than half of Indiaâ??s rice region is irrigated. After China and India, the next biggest rice producers are Indonesia, Bangladesh, Vietnam, Myanmar, and Thailand.
Rice is the most necessary human meal crop in the world, without delay feeding more human beings than any other crop. It is the third best-grown agriculture commodity in the world after sugarcane and maze. It is also a staple meal in Asia, where roughly half of the worldâ??s poorest people live, and is becoming increasingly important in Africa and Latin America. Rice is grown in more than a hundred countries, with a complete harvested region of about 158 million hectares, producing more than seven hundred million heaps yearly (470 million heaps of milled rice). Almost 640 million tonnes of rice are grown in Asia, representing 90% of international production. Sub-Saharan Africa produces about 19 million litres and Latin America some 25 million litres. By a long way, China and India are the worldâ??s greatest rice producers. Although its area harvested is smaller than India's, China's rice manufacturing is increased due to greater yields due to the fact that almost all of China's rice area is irrigated, whereas much less than half of India's rice region is irrigated. After China and India, the next biggest rice producers are Indonesia, Bangladesh, Vietnam, Myanmar, and Thailand.
Best quality rice in Bangladesh. original rashid miniket rice.
Parmal raw rice is a type of non-basmati rice that is commonly grown in the Indian subcontinent. It is an indigenous rice variety that is widely cultivated in the states of Uttar Pradesh, Bihar, and West Bengal in India, and in neighboring countries such as Bangladesh and Nepal. The grains of Parmal raw rice are medium to long in length and are slender in shape. They have a pale white or cream-colored outer layer with a slightly sticky texture when cooked. The flavor of Parmal rice is mild and subtle, making it a versatile ingredient that can be used in a variety of dishes. Parmal raw rice is often used in the preparation of biryanis, pulaos, and other rice-based dishes. It is also commonly used to make rice flour, which is used in the production of various snacks and desserts. The rice is high in carbohydrates and is a good source of energy. It is also low in fat and cholesterol-free, making it a healthy addition to any diet. When cooked, Parmal raw rice becomes fluffy and has a distinct aroma that is characteristic of the rice variety. It is important to wash the rice thoroughly before cooking to remove any impurities and excess starch. The rice can be cooked in a variety of ways, including boiling, steaming, or pressure cooking. Overall, Parmal raw rice is a popular and versatile ingredient that is widely used in Indian and South Asian cuisine. It is known for its mild flavor, fluffy texture, and distinct aroma, making it a favorite among rice lovers around the world.
Rice grits are nothing but broken rice. Rice grits are coarser and more than usual rice and are prepared by grinding and sieving raw rice through a fine mesh. It has a uniform and consistent texture. It is a staple of Vietnamese cuisine, and also popular in Senegal and Bangladesh, among other countries. The thumb rule for making rice grits is to use more water than you would typically use for making rice. The broken pieces of rice take on a creamy, risotto-like texture when boiled.
Flattened rice: Price : FOB Chittagong port: $300-$400 (Ton) Color : White Broken : 1-3% Protein : 2.7g Packaging : 50kgs/PP Bag Container : 20 FCL or 40 HQ Port : Chittagong, Bangladesh
IRRI-9 has a slightly longer average grain length than IRRI-6. IRRI 9 Rice is popular in Africa, Middle East and Bangladesh due to its color, length and of course the cheaper price.
Product name: Rice Group: 28 Country name: Bangladesh Net Wight: 25 KG
Parboiled rice means that rice will be partially boiled in the husk, so that it won’t lose its natural Minerals and Vitamins. The three basic steps of parboiling are soaking, steaming and drying. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Nepal, Myanmar, Guinea, Bangladesh, Pakistan, Italy, Malaysia, Switzerland, Sri Lanka, South Africa, Spain, France, Nigeria, Thailand, and USA. In this Process starches in parboiled rice become bioavailability in the diet. Parboiled rice is favored by consumers and chefs who desire an extra fluffy and separate cooked rice.
