Japonica rice grains are rounder, thicker, and harder, compared to longer, thinner, and fluffier indica rice grains. Japonica rice is also stickier due to the higher content of amylopectin, whereas indica rice starch consists of less amylopectin and more amylose.
Japanese rice contains a of well-balanced nutritional an ample supply of protein---vegetable protein, to be specific--the source of vital energy. Calcium and vitamins the body needs to run are also present and well balanced. While rice also contains an abundant supply of dietary fiber, the level of fats whose over-consumption is thought to be linked to lifestyle-related illnesses is relatively modest.
I’m Ashley - a sales specialist of Vilaconic Joint Stock Company, Vietnam.
Our main RICE products:
Jasmine Rice/ Fragrant Rice
Japonica Round Rice
Long Grain White Rice (5%, 10%, 15%, 25%, 100%) Broken
Parboiled Rice
Black, Brown, Red Rice
Medium rice/ Homali Rice/ KDM Rice/ Calrose Rice 3% Broken/ Glutinous Rice/ Camolino rice
So if you want to know more about our products, pls do not hesitate to with me via WA: MS.ASHLEY
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