Our traditional Rice varieties have higher medicinal and nutritional values
Over 2000 different kinds of traditional rice varieties are being cultivated in Sri Lanka .
we believe that our traditional varieties have higher medicinal and nutritional values. Sri Lankan traditional doctors have used many of these traditional rice varieties such as Kalu Heenati, Sudu Heenati, Maa Wee for the preparing of herbal medicines.
Some of our traditional rice varieties have an aroma (good smell) and higher nutritional value. They have a high content of dietary fibre which reduces illnesses such as constipation and because of this they have slow release of sugar (low glycaemic index). This feature is favourable for diabetic patients to maintain a low blood sugar level after taking meals. Most important characteristic of the Sri Lankan traditional rice is that they are rich with antioxidants which help to reduce the risk of cancers. Though they have better qualities these native varieties are low in yield. During rice processing the most important part of the rice grain can be removed therefore it is advisable to consume whole grains rather than the polished grains.
Some of our traditional rice varieties have an aroma (good smell) and higher nutritional value. They have a high content of dietary fibre which reduces illnesses such as constipation and because of this they have slow release of sugar (low glycaemic index). This feature is favourable for diabetic patients to maintain a low blood sugar level after taking meals. Most important characteristic of the Sri Lankan traditional rice is that they are rich with antioxidants which help to reduce the risk of cancers. Though they have better qualities these native varieties are low in yield. During rice processing the most important part of the rice grain can be removed therefore it is advisable to consume whole grains rather than the polished grain
Kekulu or kakulu is a traditional Sri Lankan rice varietyyou can find in europe, in asian shops.but when you are in srilanka you can find many variatis.
Kalubalawee,Pachchaperumal,Dahanala,Rathuheenati,Kattamanjal and Rathel having relatively high iron and protein levels and are of high nutritional value and good for anaemic conditions. These varieties can be recommended for pregnant and lactating mothers and also growing children.
Rice varieties such as Kalabala wee,Pachchaperumal,Rath Suwadel and Kaluheenati which possess high antioxidant levels are expected to have health promoting effects in reducing the prevalence of non-communicable diseases such as cancers.
Reference
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