Product description
MADE FROM RED RICE, NOT WHITE
This poha is produced by parboiling and flattening whole red rice grains, preserving more of the rice's natural bran layer and colour than standard white poha. This is the source of red poha's higher iron, fibre, and antioxidant content compared to the more common white variety — the same rice, treated with less processing, retaining more of what's naturally there.
WHY POHA IS GENUINELY QUICK-COOKING AND EASY TO DIGEST
Poha's reputation for being light and easy on the stomach has a real food-science basis: parboiling partially gelatinises the rice's starch before it's flattened and dried, which is exactly why poha cooks so quickly and is traditionally considered gentle on digestion — a genuine processing effect, not just a marketing phrase. Parboiling also causes some B-vitamins naturally found in the bran to migrate into the grain itself, meaning poha generally retains more thiamine (B1) and niacin (B3) than plain milled white rice.
IRON, FIBRE, AND ANTIOXIDANTS
Red poha is a genuinely useful source of dietary iron and fibre within a naturally gluten-free diet, with the red bran layer also contributing antioxidant compounds not present in white poha. Reported fibre and iron content varies somewhat by source and specific rice variety, so we present these as a general, well-documented nutritional profile for red poha as a category rather than a precise figure for this exact batch — see the Nutrition Table below.
NATURALLY GLUTEN-FREE
Made entirely from rice, this poha is naturally gluten-free — a genuine, suitable option for those avoiding gluten by preference or necessity. As with any naturally gluten-free product, those with coeliac disease or severe gluten sensitivity should confirm processing and packaging controls directly with us if cross-contamination is a specific concern.
HOW TO USE— QUICK, LIGHT & VERSATILE
- Rinse, soak briefly, and cook — poha is one of the quickest traditional breakfasts to prepare.
- Rinse poha lightly under water until it softens.
- Soak for 5–10 minutes if needed, depending on the dish.
- Use in breakfast poha, upma, snacks, or stir-fries.
- Dry-roast lightly for chivda (a crunchy snack mix).
- Add to sweetened milk for a simple, traditional sweet preparation.
RED POHA BREAKFAST- Soak red poha for 5 minutes. Sauté onions, green chillies, and spices in oil, then add the poha, salt, and turmeric. Garnish with coriander and lemon juice.
RED POHA UPMA- Sauté mustard seeds, curry leaves, and vegetables. Add soaked poha and a little water. Cook until soft and fluffy. Serve hot.
RED POHA CHIVDA (SNACK)- Dry-roast red poha lightly with curry leaves, peanuts, and a pinch of turmeric and salt for a crunchy, healthy snack.
STORAGE
Store in a cool, dry place in an airtight container, away from moisture and sunlight. Consume within 6 months for best quality.
| Nutrient | Per Serving | Per 100g | % Daily Value* |
|---|---|---|---|
| Energy | - | ~340-350 kcal | 17% |
| Total fat | - | 1-4g | 4% |
| Total Carbs | - | 70-73g | 26% |
| — Dietary Fibre | - | Moderate- to- high | - |
| Protein | 6-8g | 14% | |
| Calcium & Magnesium | - | Present | - |
| B Vitamins (B1, B3) | - | Higher than plain rice | - |
Reviews
Login
Don't have an account?
Sign UpFlattened red rice grains, rich in fiber, iron, and antioxidants.
Rinse lightly and soak 5–10 minutes, then cook with spices, vegetables, or in snacks.
Yes, naturally gluten-free and easy to digest.
Ideal for poha breakfast, upma, chivda, or stir-fried snacks.
Keep in an airtight container in a cool, dry place. Consume within 6 months.
