Striking At The Root

High-quality, better-tasting brown rice developed with the help of an enzymatic treatment

High-quality, better-tasting brown rice developed with the help of an enzymatic treatment

(Natural News) Oryza sativa or rice is considered a staple food in many countries, particularly in Asia. One of the oldest cereal grains in the world, rice is an excellent source of starch and comes in different varieties, such as long-grain (Basmati), black rice, African rice, glutinous (sticky) rice, and brown rice. Although brown rice is not be…

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