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Bengal rice has a rich tradition of folk cultivation and had more than five hundred plus varieties, most of them unfortunately have been lost over the passage of time. However a new resurgence is seen across Bengal to revive some of the lost varieties and communities of farmers under advice from Agricultural Scientists have come together with a positive notion to bring back our past glory.
This varient of rice offered to you is known as "Kalonuniya", which has been cultivated without any use of pesticides and fertilizers. These varieties are unpolished and rich in mineral content unlike the polished and nutrient less varieties available in the market.
The term “Kala-Nuniya” is derived from the black panicle which produces the white grains as is famous for its pleasant fragrance. These rice grains are para-boiled in nature and are cultivated in Northern Bengal.
We provide 1KG of rice per unit.
The contents of the rice as tested by IIT Kharagpur are given below:
|Proteins||1.25gm/100 grams||Lower by 60%, than most commercial varieties. Effective for diabetic consumers|
|Carbohydrates||78 g/ 100 grams||Higher than standard commercial rice, relatively standard rice is about 55 grams.|
|Fats||0.20g/100g||The standard fats present being 0.40g, this is lower in fat.|
|ZInc||59ppm||This is remarkably high. Normally zinc is present at 16-28ppm. So this variety can provide a very necessary micronutrient (zinc) needed for growth and immunity.|
|Vitamin B1||0.47mg/100g||30-50% of recommended daily allowance. So this is effective for metabolism and the functioning of the heart, muscle and the nervous system. Also, effective for people with diabetes, sudden weight loss, HIV/AIDS, alchoholism.|
|0.06mg/100g||This vitamin is essential for eye health, prevention of anemia, recovery from Malaria.|
|4.4mg/100g||It is a good source of essential vitamin used to treat high blood cholestrol.|
|Calories||343KCal||Compared to standard 242Kcalthis has 50% more calories|
This rice should be cooked with caution & patience. Water has to be boiled thoroughly and the rice should be washed in clean water and thereafter should be poured in the boiled water and cook it for about 5 minutes maximum. A constant vigil has to be kept so that the rice is not over cooked. The rice will emit an aroma and this is palatable when served.
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