Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Rice, Parboiled
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
Properties
- Typical Properties
- Microbiological Values
- Nutritional Information (per 100 gm)
| Value | Units | Test Method / Conditions | |
| Ash | 0.7 | % | — |
| Brokens (<1/2 kernel) | max. 15.0 | % | — |
| Moisture | max. 12.0 | % | — |
| Value | Units | Test Method / Conditions | |
| Coliform | max. 200 | cfu/g | — |
| E. coli | max. 10 | cfu/g | — |
| Standard Plate Count | max. 20000 | cfu/g | — |
| Yeast & Mold | max. 200 | cfu/g | — |
| Value | Units | Test Method / Conditions | |
| Added Sugar Content | 0 | g | — |
| Calcium Content | 74 | mg | — |
| Calories | 390 | kcal | — |
| Cholesterol Content | 0 | g | — |
| Fiber Content | 1.9 | g | — |
| Iron Content | 0.8 | mg | — |
| Potassium Content | 181.3 | mg | — |
| Protein Content | 7.8 | g | — |
| Saturated Fat Content | 0.3 | g | — |
| Sodium Content | 2 | mg | — |
| Total Carbohydrates Content | 84.3 | g | — |
| Total Fat Content | 1 | g | — |
| Total Sugar Content | 0.3 | g | — |
| Trans Fat Content | 0 | g | — |
| Vitamin D Content | 0 | μg | — |
Regulatory & Compliance
- Certifications & Compliance
- Certifications
- Kosher - OU, pareve
- Food Safety - BRC
Technical Details & Test Data
- Typical Preparations Instructions
NOTE: Heat to 165° F prior to consumption. As a general rule, Instant Parboiled White Rice will absorb 1 cup of water per 1 cup of rice.
For stove top applications: Bring water to a boil, stir in rice, bring back to a boil, and cover. Reduce heat and simmer for 7 minutes, or until water is absorbed. Fluff before serving.
Packaging & Availability
- Packaging Type
- Packaging
- Available in bulk totes and 25 lb bags.
Storage & Handling
- Shelf Life
- 18 Months.
- Store in a cool, dry, insect/odor-free environment, avoiding direct sunlight and high humidity.