Posted on 01 Jan 2019
Parboiled rice refers to a variety of rice which goes through the parboiling process, which originated in the Persian Gulf thousands of years ago. The process drives the nutrients, particularly thiamine, from the bran into the grain, and thus, increases its nutritional value and reduces the chances of breakage.
Parboiled rice is a good source of antioxidants, phytonutrients, calcium, fibre, potassium, vitamins such as B-6 and contains low amount of starch. This makes it suitable for diabetic patients. White rice is a normally processed grain and most of the minerals, vitamins, fibre and proteins are removed during the processing.
As parboiled rice has non-sticky texture, takes less time to cook and can be easily digested, it is widely utilised in frozen foods and as dry powders in instant soup mixes. Further, it helps in lowering blood pressure, reducing risks of heart attacks, reducing inflammation, preventing cancer and boosting immune system. Although white rice has less nutritional content, it offers a number of health benefits such as treating gastrointestinal distress, preventing kidney problems and assisting muscle growth. According to a new report by Expert Market Research, the global parboiled rice market reached a volume of 213 Million Tons in 2018, while the global white rice market reached 264 Million Tons in 2018. The market growth can be majorly attributed to the thriving fast food industry where there is an increasing demand for high nutritional rice. Some of the other growth inducing factors include population growth, rising disposable incomes and growing health consciousness among the consumers.
Key findings from the report:
Click here for the summary of report: https://www.expertmarketresearch.com/reports/parboiled-rice-market
Expert Market Research has analysed the global rice market according major countries and key import and export countries:
Market breakup by Major Countries
Top exporting countries
Top importing countries
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