Sonamassori Brown Parboiled rice
It has an uplifting odour and an incredible flavour as a combination of sona and masuri rice genera. The fresh, brown, and unrefined variation is the healthiest option since it is full of nutrients.
Alternative Names:
Bangaru Teegalu | Golden Ivy
Languages Names:
சோன மசூரி -புழுங்கல் அரிசி (Tamil )
About Sonamassori Brown Parboiled rice
Sona Masoori Brown Parboiled Rice is a slim medium-sized creamy white rice that is mainly cultivated in Andhra Pradesh and Karnataka. It is identified by its gentle strength and low starch content, making it extremely palatable. It is widely used as unrefined cereals, preserving all of its nutrient value when compared to other refined varieties of rice. It encompasses quite a few carbs and is an adequate dietary substitute for normal rice. It encloses so little protein, saggy, or lipids. It can endure organic weather patterns, is resistant to disease, and can be kept for an extended amount of time.
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Nutrition Facts (Per 100g)
Energy (Kcal) | 380.8 |
Total Fat (g) | 3.4 |
Protein (g) | 6.7 |
Carbohydrates (g) | 76.2 |
Dietary Fibre (g) | 4.5 |
How To Use Sonamassori Brown Parboiled rice
- Sona Masoori Brown Parboiled rice pongal
- Sona Masoori Brown Parboiled rice kheer
- Sona Masoori Brown Parboiled rice pulao
- Sona Masoori Brown Parboiled rice Idli
Sonamassori Brown Parboiled rice Benefits
- Since brown Sona Masoori rice is full of fibre and nutrient-rich- rich, it aids the digestive process.
- It provides the body with energy.
- It is high in carbs, which implies it holds a variety of starch.
- Sona Masoori helps promote and assist in losing weight, producing it a must-have for regular workout and diet-conscious individual people.
- It has fewer calories, lesser fat, and assistance in strength and conditioning maintenance.
- It is suitable for people to avoid grain wholly to avert excess weight.
- Because of their low gi, they decrease blood sugar levels and are also advantageous to diabetes patients.
- It is easier to prepare due to its low starch.
Frequently Asked Questions
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