BROWN RICE
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Brown rice refers to rice that is unpolished where only the hull is removed. The health promoting and protective bran and fibre is retained in brown rice.
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RED CARGO RICE
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Red Rice contains a variety of anthocyanins that give its bran a red/maroon colour. Anthocyanin is anantioxidantt which protects our skin. Red rice has a earthy and beany flavor. Red rice is also very rich in essential nutrients, iron, vitamin, phosphorus a,nd fiber.
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PURPLE RICE
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Beautifully hued and packed with nutrition, purple rice is an ancient heirloom rice with origins in Asia. Its grains are inky black in color when raw. As it cooks, the grains turn a deep iridescent purple. Purple rice usually has a higher iron content than brown rice.
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BLACK RICE
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Black Rice has a black-coloredd bran layer due to its unique anthocyanin combination and these anthocyanins cause black rice to turn into a deep purple colour when cooked. Anthocyanin is the same anti-oxidant that gives eggplants, and blueberries its deep purple.
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