Brown rice is simply white rice that has not had the brown-colored bran covering removed. So brown rice is considered a whole grain. The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. Since brown rice still has the bran intact, it has more fiber than white rice. Most people prefer white rice since it is fluffier and cooks faster than brown. It has three times the fiber of white rice.
Health Benefits of Brown Rice :
- Provides all necessary carbohydrates requirements.
- Rich in fibers.
- Helps control blood sugar.
- Helps control cholesterol.
- It is a body building food.
- Beneficial for stomach and intestinal ulcers and for diarrhea. It is easily digested starch food.
- Because of the mineral content, it supplies important nutrient for the hair, teeth, nails, muscles and bones.
Brown rice also contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients, but if the fortified variety is more nutritious than plain white rice.
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Brown Rice is a good source of several nutrients such as riboflavin, folate, iron and manganese. It has three times the fibre of white polished rice . Brown rice has the advantage of having more fibre, which is probably a bigger health benefit than the fortified vitamins, since our diet tends to be more deficient in fibre than in the vitamins white rice is fortified with.
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