History of Rice



Different types of rice varieties offer different nutritional benefits. Typically, the colour of the rice is a very strong indicator of a rich and varied nutrient profile. Over the world rice is available in varying shades of yellow, brown, red, orange and even black – each offering different nutrients, taste, aroma and texture. Of these, brown rice is widely available in India, and Red rice in South India.Red rice, also called as Matta Rice or Rosematta is a specific cultivar that is grown almost exclusively in Palakkad district in Kerala. It is a short and round grained rice with a pinkish brown colour, which turns to light pink with traces of brown upon cooking. It has a distinct taste and aroma that goes very well with gravies and curries. Just like brown rice, it is high on nutrients and takes longer to cook than regular white rice. Both brown and red varieties are highly recommended for their many health benefits:

  • High on fibre
  • Low glycemic index – suitable for diabetics
  • High on antioxidants and trace minerals like magnesium, manganese, selenium, zinc and iron
  • Can help prevent inflammatory diseases

The slow release of glucose from red and brown rice can help in weight loss

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