The organic rice is planted in the organic village in Fuli Township, Hualien County, the cleanest county in Taiwan. Planting with the method fusing excellent soil and water of the best quality, ensuring that the product is toxic-free, nutritious and of superb taste.

Rich in Vitamin E: white rice contains only a trace amount of Vitamin E as it is lost as the cereal germ is removed during the polishing process. The special feature in germ rice contains the “miracle substances” including Vitamin E and unsaturated fatty-acid, which is rich in linoleic acid. The combination not only maintains health but also nourishes and protects skin.

Rich in B Vitamins: germ rice contains B vitamins twice more than white rice. Vitamin B1 in the rice is 2.5 times more than white rice, and it is also rich in Vitamin B2, B5, B6, Folate and so on. 

Dietary Fibre: facilitate digestion and nutrition absorption. Germ rice has dietary fibre two times more than white rice, that it helps digestion and regulates the speed of nutrient absorption.

Awarded the 1999 Best Food Review Gold Trophy, and the best rating by Japan Nichiyohshya Taste Rating. The sole representative from Taiwan to international food expositions in Northern Kyushu, Japan (2000), Hong Kong, New York, Tokyo (2001) and Shanghai (2002).

Ingredients: organic germ rice

What is brown rice and germ white rice?

Brown rice is the removal of the chaff of the grain; by retaining the germ after removal of the bran from brown rice, germ rice is produced. White rice is actually the remaining part of the grain after removal of the bran and the germ.

White rice tastes better in terms of texture, while brown rice retains the most integrated nutrition value of rice plant, which contains more proteins, fats, fibre and B Vitamins than white rice. The nutrition value of germ rice lies between that of brown and white rice.