Vietnam Japonica Rice
While both Japanese rice and white rice have similar calorie and nutrient profiles, Japanese rice is considered to be of higher quality due to its texture and taste.
Japonica rice is a short Japanese rice variety, sometimes called Sinica rice, which is one of the two major rice varieties in Asia. Japonica rice is widely grown and consumed in China, Japan, South Korea and Taiwan. In Vietnam, it is grown mainly in the provinces of Dong Thap and An Giang.
Japonica rice has a number of characteristics: round, regular, smooth, pearly white, delicate, gentle aroma. When cooked on white and sticky rice, easy to eat even when cooled, the rice grain retains its inherent ductility. Therefore, Japonica is the main food in Japanese meals.
Japonica rice has a higher adhesion than other types of rice due to its higher content of amylopectin. Mainly contains substances such as Gluxit, Lipit, Protein, sugar, vitamins and minerals.
SPECIFICATION OF VIETNAMESE JAPONICA RICE 5% BROKEN- SORTEXED
| Broken (Basis 3/4) | 5.00% MAX |
| Moisture | 14.00% MAX |
| Foreign matter | 0.05% MAX |
| Chalky kernels | 3.00% MAX |
| Damaged kernels | 0.50% MAX |
| Red/red streaked | 0.50% MAX |
| Yellow kernels | 0.50% MAX |
| Paddy (Grains/kg) | 1.00 Grains/50kg MAX |
| Immature kernels | 0.10% MAX |
| Other rice mixed | 5.00% MAX |
| Avarage Length of Grain | 5.20mm MAX |
| Milling Degree | Well milled, double polished and sortexed |
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