Red rice

Khao Man Pu is a type of rice that has a red rice husk like the color of crab shells. It is considered a type of brown rice or unpolished rice. It has the same amount of fat as brown rice but is about one time higher than polished rice. It contains a substance called carotene that will be converted to vitamin A in the body more than polished rice. The Chinese call it red rice or its local name, Ang Khak. In addition to being rice, it is also produced in the form of red yeast used in cooking and as a medicinal herb. In our country, Chinese red rice or Ang Khak is used as a food coloring to give it a red color, such as fermented tofu, red pork and red meat. A comparison of nutrients found that it is more beneficial than white polished rice. The nutrients found in red rice include starch, fat, protein, phosphorus and iron in very high amounts, copper, vitamins A, B, B2 and C. Properties: Prevents heart disease, prevents weakness in the limbs, treats swollen hands and feet with rashes, prevents insomnia, treats abnormal digestive systems, gas in the stomach and intestines. In particular, it is very good for the elderly to eat red rice frequently. However, because red rice is difficult to digest, it is better to boil it into rice porridge. It is also a very good blood-boosting food for women with anemia.