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PATAGONIA
DISTRIBUTION
Meals & Food
Rice
Rice Price List
Description
Unit
Weight
TM Per
Container
Shelf
life
Price Fob per
TM
Price per
Container
Rice Long thin 5% broken grain, x 1 TM 1 tm 22 1 yrs
Rice Long thin 7% broken grain, x 1 TM 1 tm 22 1 yrs
Rice Long thin 25% broken grain, x 1 TM 1 tm 22 1 yrs
Rice double variety “Fortuna” x 1 TM 1 tm 22 1 yrs
The nutritional importance of rice
Rice is the staple food of over half the world’s population. It is the predominant dietary energy source for 17 countries
in Asia and the pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20%
of the world’s dietary energy supply, while wheat supplies 19% and maize 5%.
A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies based on a number of
factors. It depends on the strain of rice, that is between white, brown, black, red and purple varieties of rice – each
prevalent in different parts of the world. It also depends on nutrient quality of the soil rice is grown in, whether and
how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.
An illustrative comparison between white and brown rice of protein quality, mineral and vitamin quality, carbohydrate
and fat quality suggests that neither is a complete nutrition source. Between the two, there is a significant
difference in fiber content and minor differences in other nutrients.
Brilliantly colored rice strains such as the purple rice derives its color from anthocyanins and tocols. Scientific
studies suggest that these color pigments have antioxidant properties that may be useful to human health. In
purple rice bran, hydrophilic antioxidants are in greater quantity and
have higher free radical scavenging activity than lipophilic antioxidants.
Anthocyanins and γ-tocols in purple rice are largely located in the inner
portion of purple rice bran.
Comparative nutrition studies on red, black and white varieties of rice
suggest that pigments in red and black rice varieties may offer nutrition
benefits. Red or black rice consumption was found to reduce or
retard the progression of atherosclerotic plaque development, induced
by dietary cholesterol, in mammals. White rice consumption offered no
similar benefits, and the study claims this to be due to absent antioxidants
in red and black varieties of rice.
Prices are set for FOB Buenos Aires and are subject to change without prior notice
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