VIETNAM HIGH-QUALITY ORGANIC PURPLE RICE

INGREDIENTS

INGREDIENTS

• Carbonhydrate (70 -75%)

• Essential fatty acids

Tryptophan, Theronine Isoleucine, Lysine,

Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid,Glutamic acid, Glycine, Proline, Serine

• Protein (10 -12%)

• Essential fatty acids

      Monounsaturated

      Polyunsaturated

• Vitamin (B1,B2, B5, B6, B9, E)

• Antioxidant

       Anthocyanin, Isoflavones, Polyphenol

• Mineral content

       Ca (33 mg), Fe (3.9 mg), Cu (0.27 mg), 

       Zn (2.2mg),Mg (143 mg), Mn (3.7 mg),

       P (264 mg), K (268mg), Na (4 mg ),

       Se (0.8mcg).

• Bio – chemical

ASG (Acylated steryl glucosides)

Gama Aminobutyric acid

• High  Fiber (4.5%)          

•  Glycemic Index (50-55)

Quality characteristics

Minimum or Maximum values

Physical

Brown

White

Foreign Bodies

-Organic

-Inorganic

1.5%

0.5%

0.5%

0.5%

Paddy

2.5%

0.3%

Damaged kernels

4.0%

3.0%

Immature kernels

12.0%

2.0%

Chalky kernels

11.0%

11.0%

Red kernels

12.0%

4.0%

Water content

15% max

Residues

Pesticides

Not measureable

Mycotonins

Afaltoxin B1, B2, G1, G2

< 0.2µ/kg

Salmonella

Not measureable

Staphylococcus aureus

< 100 CFU/g

Escherichia coli

< 5 CFU/g

Clostridium prefringens

<10 CFU/g

Bacillus cereus

<10 CFU/g

Micro – organisms

Total germ count

100,000 CFU/g

Enterobactericeae

< 100 CFU/g

Yeast

< 100 CFU/g

moulds

< 100 CFU/g

7.1. Commercial Invoice

7.6. Fumigation Certificate

7.2. Packing List

7.7. Phytosanitary Certificate

7.3. Bill of Lading

7.8. Insurance Policy (if CIF)

7.4. Cert. of Quantity, Weight and Quality

7.9. Non GMO (if required)

7.5. Certificate of Origin