Dragon blood rice is processed from traditional and long-standing dragon blood rice varieties in Dong Thap Muoi, in the Mekong River Delta. This is a long-term rice variety (up to 6 months), cultivated a single crop a year, starting from May and June of the lunar calendar on deep wetlands, so it has a high nutrient content. Due to being derived from natural rice varieties, the vitality of dragon blood rice is very strong, durable, without using pesticides, herbicides but still growing well.
Dragon-blood rice is crimson in color, often more ripe than normal grains. To distinguish between brown rice and dragon blood rice, it is possible to break the rice grain, if there is red brown skin, the red core is dragon blood rice, and the outer shell is red brown with the white core is brown rice. Dragon blood rice cooked into rice with typical aroma, sweet taste mixed with fat, chew more carefully and feel the delicious taste.
Dragon blood rice has high nutritional value such as protein (protein), iron, vitamins (especially vitamin B1), calcium, potassium … so it is very good for nourishing the body. Dragon blood rice improves anemia, prevents osteoporosis, reduces joint pain, reduces cholesterol, eliminates toxins in the body … However, because dragon blood has a high sugar index, it is not beneficial for people. have diabetes. Dragon blood rice is sold in supermarkets, e-commerce floors, websites specializing in agricultural products and specialties.
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