Digests
September 25, 2017
What does Glycemic Index (GI) tell us? Glycemic Index (GI) tells us the effect of a food containing carbohydrate to our blood sugar level after eating […]
July 3, 2017
Bhutanese Red Rice Grown in the Eastern Himalaya of Kingdom of Bhutan, this rice is a staple food for Bhutanese people. Lengthwise, it is medium grain […]
June 28, 2017
Amylopectin is a type of starch that provides sticky texture to rice. Usually, short grain rice contains high proportion of amylopectin, hence making it sticky upon […]
June 23, 2017
Even the simplest way to cook rice, which is using water for a plain, boiled serving of rice, is divided into two basic techniques, namely Excess […]
June 16, 2017
The myth versus truth There are Fad diets that proudly claim to be carb-free while creating the myth that carbohydrate in diet is bad. The truth […]
June 9, 2017
Why is Primera Rice Red? The anthocyanin in Primera Rice, makes the rice to be red in colour. The bran layer of Primera Rice is the […]
June 5, 2017
Rice Blast In rice farming where yields of crops are essential as both sources of livelihood for farmers and food for a particular region, rice blast […]
May 30, 2017
What is Tocotrienol? Tocotrienol, a type of antioxidant found in Primera Rice besides anthocyanin is a member of Vitamin E family as well. It has its […]
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