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Purple Rice

Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanincontent, which is higher by weight than that of other colored grains but more limited in the number of different anthocyanin species present. It is suitable for making porridge and it can also be used for making dessert.

Black rice was proclaimed as a 'superfood' worldwide largely thanks to an important piece of research by Dr. Zhimin Xu, titled "Black rice rivals pricey blueberries as source of healthful antioxidants". The research stated that “just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants". 

Packing: Ability to be packed into1kg, 2kg, 5kg, 10kg, 20lbs, 40lbs, 25kg or 50 kg PP bags, PP bags with PE inside. The bags of rice are stuffed at total Max 25MT into one 20ft container

Quality characteristics

Minimum or Maximum values

Physical

Brown

White

Foreign Bodies

-Organic

-Inorganic

 

1.5%

0.5%

 

0.5%

0.5%

Paddy

2.5%

0.3%

Damaged kernels

4.0%

3.0%

Immature kernels

12.0%

2.0%

Chalky kernels

11.0%

11.0%

Red kernels

12.0%

4.0%

Water content

15% max

Residues

 

Pesticides

Not measureable

Mycotonins

 

Afaltoxin B1, B2, G1, G2

< 0.2µ/kg

Salmonella

Not measureable

Staphylococcus aureus

< 100 CFU/g

Escherichia coli

< 5 CFU/g

Clostridium prefringens

 

Bacillus cereus

 

Micro – organisms

 

Total germ count

100,000 CFU/g

Enterobactericeae

< 100 CFU/g

Yeast

< 100 CFU/g

moulds

< 100 CFU/g

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