Puttu-Podi
Variety: Jyothi
Origin: Kerala, India Fine Powder made from Red Rice with 60% Bran |
Food Facts
Red rice is the unrefined or unpolished version of the white rice. To process the rice into the variety we buy in stores, it is stripped of its outside hull and bran. That makes it lighter and faster to cook. Red or brown rice, on the other hand has only the hull removed. It retains the bran and therefore its natural wholeness. This makes it a rich source of proteins, calcium, magnesium, potassium and fibre.
This Red Rice Puttu-podi (or Rice Flour) is specially prepared for the South Indian Dish called Puttu (steamed rice cakes). It is made from Single Boiled Red Rice (which retains 60% of the bran). Roasting minimizes the moisture content in the flour. Nutrition
One cup of Red Rice Powder (about 200 grams) contains about 232 Calories and is low in GI. Nutrients per cup include: Manganese (1.88 mg), selenium (20.45 mcg), Phosphorus (173.15 mg), Copper (0.20 mg), Magnesium (89.70 mg), and Vitamin B3 (3.18 mg)
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