Boiled Rice/ Parboiled Rice is also known as converted rice and easy-cook rice. It is rice that is partially boiled in the husk.
The main steps of parboiling are soaking, steaming and drying. Around 50% of world’s paddy production converted as parboiled rice.
Boiled rice contains many beneficial nutrients, mineral and vitamin content.
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Benefits of Boiled Rice:
Department of Agriculture guidelines recommended that 17% of grain intake for women and 14% for men is useful to fuel day-to-day activities.
Nutrition Basics: A standard half-cup Boiled Rice contains 104 calories or 5 percent of daily energy intake on a 2,000-calorie diet. Its calories come from its carbohydrate content.
Manganese and Selenium: Boiled rice has manganese and selenium which activate enzymes for good health. Manganese enzymes keep connective tissues strong and help the cells to produce energy. Selenium enzymes promote blood vessel and thyroid gland function. A half-cup Boiled white Rice contains 0.4 milligrams of manganese and 33 micrograms of selenium.
Iron and Copper: Boiled rice has Iron which helps the body to produce red blood cells needed to transport oxygen, and copper which allows making neurotransmitters required for brain function. Each serving of boiled white rice provides 1 milligram of iron and 55 micrograms of copper.
Niacin and Folate: White boiled rice consists of valuable folate or vitamin B-9, and boiled brown rice is a good source of niacin. Folate helps to metabolize the proteins and nucleic acids needed for making new cells, and Niacin helps the newborn cells to mature into functional tissue. A half-cup of boiled white rice contains 77 micrograms of folate white an equivalent serving of boiled brown rice offers 1.5 milligrams of niacin.