Diabetics are often advised to reduce intake of white rice products due to high glycemic index. With special production technology - Hydrothermal under high pressure (PARBOILED TECHNOLOGY) before drying and removing the outer husk - combined with suitable rice varieties, Simply Parboiled Brown Rice is tested with a low glycemic index (GI<55), GOOD FOR DIABETICS.
Reasons that make simply parboiled brown rice good for people with diabetes
1. Low glycemic index (GI<55)
The glycemic index (GI) is an indicator that reflects the rate of increase in blood sugar after eating carbohydrate-rich foods. Accordingly, the GI of a food is classified: Low ( 70). Low-GI foods are better than high-GI foods because blood sugar levels will be steadily increased and slowly decreased, maintain a stable energy source, more beneficial for health.
2. Mordem parboiling technology
Helps vitamins, minerals and antioxidants from bran shells to penetrate deep into the rice grain.
Affecting on the carbohydrate structure inside the rice kernel that helps the body to absorb the nutrients from the rice.
3. Providing many vitamins, minerals and antioxidants
Gamma Oryzanol: Antioxidant 4 times better than Vitamin E (only found in rice bran)
Fiber: Reducing appetite, preventing obesity and overweight
Vitamins E, B1, B3, B5: Providing energy, reducing the signs of aging.
Calcium, Magnesium : Reducing the risk of osteoporosis, helps control blood sugar.
Iron, Zn : Enhancing immunity.
Grain characteristics
Low glycemic index (GI <55)
Rice characteristics
Fluffy
Commitment
NO preservatives
NO odorants
SAFE pesticide residues according to the regulations of the Ministry of Health.
After opening the packaging, the product should be kept sealed in a dry place and should be used within 30 days.
