Konkan Red is traditionally Grown in Konkan Region since centuries, It is highly medicinal It has low amylose, high zinc, iron,riboflavin and antioxidant properties.Their nutritional and physicochemical properties are used for making soup, locally known as Pej and served to children,women and patients for their daily breakfast. Used by Lactating Mothers. Soupy Rice is Parboiled, It is first Boiled along with the Husk, Then Sundried and Dehusked
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