-
Glutinous rice(5% broken)
Sticky rice (Oryza sativa glutinosa), also known as glutinous rice or sweet rice, is any type of rice that is high in amylopectin starch and low in amylose starch. Sticky rice is also high in dextrin and maltose
-
Calrose rice
Calrose rice is the most recognized variety of California rice in the United States and abroad, especially in the Pacific. The variety is grown in other areas of the world where growing conditions are suitable, such as Australia.
After cooking, Calrose rice grains hold flavor well, and are soft and stick together, making it good for use in sushi.
-
Brown Rice
Brown rice gets its name from the color of the grain. It is a whole grain, which means it is made up of all three essential, unprocessed components of the original grain: the bran, germ and endosperm. “Brown rice is the more healthful choice [than white rice]
-
Black Sticky Rice
Sticky rice is a type of rice with round grains, having a sticky, gluelike texture. It is popular throughout Asia, especially in Southeast and East Asia. It is also known as glutinous rice and sweet rice. Sticky rice is usually more expensive than other white rice varieties
-
Water melon
Watermelon consists mostly of water (91%) and carbs (7.5%). It provides almost no protein or fat and is very low in calories.
-
Sweet potato
Sweet potatoes are mainly composed of carbs. Most of the carbs come from starch, followed by fiber. This root vegetable is also relatively low in protein but still an important protein source in many developing countries.
-
Red chile pepper
Red chile peppers may have earthy, sweet, fruity, or smoky flavors, and the spice levels will vary dramatically between cultivars ranging from mild, moderate, to scorching.
-
Irish potatoes
Irish potatoes are rich in antioxidants, a compound which repairs the wear and tear of the body cells. It is very effective in dealing with both external and internal inflammation issues. The produce also has Vitamin B6 and potassium to relieve the digestive system inflammation and inflamed intestines.