The origin of rice is buried in obscurity and the depths of time. Till today, we do not know when it was first discovered and domesticated and perhaps this is one fact we will never come to know. In the long and turbulent history of the human race, one of the most important developments that led to the development of civilizations was the domestication of rice, for this one single variety of grain has fed and nourished more people over a longer period of time than any other crop.
Rice or Oryza Sativa (as botanists prefer to call it) is not a tropical plant but is still associated with a wet, humid climate. It is generally believed that the domestication of rice began somewhere in the Asian arc. From its place of birth, lost forever in the mists of time, the plant and its grain spread all over the world.
Energy | 1,527 kJ (365 kcal) |
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Carbohydrates | 80 g |
Sugars | 0.12 g |
Dietary fiber | 1.3 g |
Fat | 0.66 g |
Protein | 7.13 g |
Vitamins | |
Thiamine (B1) | (6%) 0.0701 mg |
Riboflavin (B2) | (1%) 0.0149 mg |
Niacin (B3) | (11%) 1.62 mg |
Pantothenic acid (B5) | (20%) 1.014 mg |
Vitamin B6 | (13%) 0.164 mg |
Trace metals | |
Calcium | (3%) 28 mg |
Iron | (6%) 0.80 mg |
Magnesium | (7%) 25 mg |
Manganese | (52%) 1.088 mg |
Phosphorus | (16%) 115 mg |
Potassium | (2%) 115 mg |
Zinc | (11%) 1.09 mg |
Other constituents | |
Water | 11.61 g |
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Indian Rice Long Grain Raw (Broken 10.00 %)
Broken | 10.00 % Max |
Impurities | NA |
Red and Red Streaked Kernel | 2.00 % Max |
Yellow Kernel | 1.00 % Max |
Chalky Kernel | 7.00 % Max |
Waxy Kernel | NA |
Foreign Matters | 0.20 % Max |
Damaged Kernel | 1.25 % Max |
Immature Kernel | 0.20 % Max |
Paddy Per Kilo | 20.00 Grain Max |
Moisture | 14.00 % Max |
Indian Rice Long Grain Raw (Broken 5.00 %)
Broken | 5.00 % Max |
Impurities | 0.10 % Max |
Red and Red Streaked Kernel | 1.00 % Max |
Yellow Kernel | 0.50 % Max |
Chalky Kernel | 6.00 % Max |
Waxy Kernel | 1.50 % Max |
Foreign Matters | 0.20 % Max |
Damaged Kernel | 1.50 % Max |
Immature Kernel | 0.20 % Max |
Paddy Per Kilo | 15.00 Grain Max |
Indian Rice Long Grain Raw (Broken 15.00 %)
Broken | 15.00 % Max |
Impurities | NA |
Red and Red Streaked Kernel | 2.00 % Max |
Yellow Kernel | 1.25 % Max |
Chalky Kernel | 7.00 % Max |
Waxy Kernel | NA |
Foreign Matters | 0.20 % Max |
Damaged Kernel | 1.50 % Max |
Immature Kernel | 0.30 % Max |
Paddy Per Kilo | 25.00 Grain Max |
Moisture | 14.00 % Max |
Indian Rice Long Grain Raw (Broken 25.00 %)
Broken | 25.00 % Max |
Impurities | 0.50 % Max |
Red and Red Streaked Kernel | 3.50 % Max |
Yellow Kernel | 1.50 % Max |
Chalky Kernel | 8.00 % Max |
Waxy Kernel | NA |
Foreign Matters | 0.50 % Max |
Damaged Kernel | 2.00 % Max |
Immature Kernel | 1.50 % Max |
Paddy Per Kilo | 30 Grain Max |
Moisture | 14.50 % Max |
We offer our products in different types of hygienic consumer packaging in Jute/ HDPE/ Paper Bag packing. We also offer goods in bulk packing of 25 kgs. /50 kgs. We can offer our range of products packed in consumer packs as your requirement in your Brand.
Packaging becomes very important in case of agriculture products. We ensure airtight and safe packaging of all our spices products, to ensure that products remain free from contamination and leakage. Understanding the international demands for quality packing we lay emphasis on it at all times.
It plays a pivotal role in determining the market share our products can accumulate internationally. All of these packaging materials are suitably used to keep the freshness . Proper packing helps in preventing the product from moisture or humidity during long distance transit. We also offer customized packaging as per the requirements of the client in terms of packaging material, language for instructions, quantity etc.
Our Packaging contains following information
- Date of manufacture
- Date of expiry
- Direction for use
- List of different ingredients used
We ensure airtight and safe packaging of all our spices products.We facilities to pack your products in your brand name as per your specification and standards for a mutual long term relationships.
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