Aging is an inevitable process of life. It is vital that a person continues to nourish their body appropriately over the years. Seniors are generally poorly nourished as they undergo changes in their appetite and their sense of taste and smell decline with age causing food to appear less appealing to them.
One’s body becomes less efficient in digesting and absorbing minerals and nutrients which makes them prone to medical conditions such as osteoporosis. To ensure a well-balanced aging process, an older person should consume extra amounts of the following essential nutrients:
Calcium to maintain healthy bones.
Vitamin D to ensure efficient calcium absorption by the body.
Vitamin B12 for the regeneration of red blood cells and healthy nervous system.
Zinc to help boost the body’s immune system.
Potassium to help cope with high blood pressure or the use of diuretic drugs.
Folic acid to help reduce the risk of heart disease.
Zinc, a nutrient found throughout your body, helps your immune system and metabolism function. Zinc is also important to wound healing and your sense of taste and smell. With a varied diet, your body usually gets enough zinc. The value of zinc is 2.8mg/100g.
Rich in Fiber & High in Resistant Starch
Rich in fiber and resistant starch to support a healthier digestive system from the inside out. It helps nourish beneficial gut bacteria, promotes smoother digestion, improves regularity, and keeps you feeling fuller for longer. A healthier gut also contributes to better overall wellness, immunity, and everyday vitality.
Rich in Antioxcidant
Antioxidants are substances that may protect your cells from free radicals, which may play a role in heart disease, cancer, and other diseases. Free radicals are molecules that are produced when your body breaks down food or when you are exposed to tobacco smoke or radiation.
Low Glycemic Index (GI) : 46
Primera® Red Rice, known as UKMRC9, has a low glycaemic index value (41-48%) which helps to lower and stabilize your after-meal blood glucose level.
Low-GI foods have a GI score of less than 55. They contain carbohydrates that take longer for the body to digest than high-GI foods.
Low-GI foods cause blood sugar levels to rise more slowly than moderate- or high-GI foods.
Quality Assurance
Item
Remarks
Certificate of Analysis (CoA)
Available upon request
Clinical Validation in Type 2 Diabetes Patients
24-week clinical study completed
Low Glycaemic Index (GI 46)
Scientifically Proven
High Antioxidant
Natural anthocyanin
High Resistant Starch
Laboratory Tested
Single Variety Paddy
New Plant Variety (NPV)
Community Testing
BROCHURE DOWNLOAD
Please click the button below to download our latest brochure.