Brown rice is natural, or unpolished, rice, where the hard husk is removed, but the grains (seeds) of the rice retain their outer layers of bran.
Brown rice is more chewy than white rice, and takes longer to cook, but is much more nutritious, because the bran layer contains both fibre and B-Vitamins, as well as several essential minerals, including Magnesium.
People whose diet consists of a large proportion of rice are therefore at great risk of deficiency diseases if the rice they eat is white rice.
Anne Evans
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