Khoob Khao™ Whole Grain Soya Cracker

Protein is the main ingredient of structural and functional component of body. Proteins function as building blocks for muscles, cartilage, bones, skin, and blood. They are also building blocks for enzymes and hormones. 

Try and eat more such food products that give you good amount of Protein.

Trans Fats are one type of fatty acid formed during the food manufacturing process, which when consumed tend to increase the blood cholesterol level.

A claim of the term “Trans-fat free” or Zero Trans Fat on a food label means, where trans-fat is less than 0.2 g per serving of food, this is as per the current Indian food laws.

Therefore, it is important to check the serving size of the product you are consuming, have more than one serving and the nutrient will pile up.

Flavouring Substances are added to Food products either to regain the flavour it would have lost during processing e.g. juices or to add a new desired flavour e.g. in case of biscuits, vanilla flavour may be added to otherwise food product without any flavour.

Based on the resemblance of the flavouring substance to its natural occurrence, it is classified as natural, nature identical or artificial flavouring substance. Read this blog to find more about different flavouring substances.

Red rice is a special variety of rice that is red in color because it contains anthocyanin Pigment.

Brown rice & Red rice (i.e. hand polished rice) are healthier than white rice. These two products may be different in physical attributes but their fiber action and B-vitamins are quite similar.

In Brown rice, the outer layer (husk and bran) is intact thereby making it high in fiber while the Red rice is polished to the extent that helps to retain its nutrients (i.e. proteins, Vitamin B  and fiber) and appears brownish or reddish.

Red rice is rich in antioxidant, good for people who want to prioritize weight management and improving immune system.