Brown Rice

Brown Rice

Brown rice (or otherwise called "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice, becomes rancid more quickly, but is far more nutritious. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice.


Brown rice and white rice

Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the bran layer underneath is removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.

When the bran layer is removed to make white rice, the oil in the bran is also removed. A recent study has shown that rice bran oil may help lower LDL cholesterol.

Among other key sources of nutrition lost are fatty acids and fiber.

In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice. Although this effect also depends on natural adaptation to the product by its users and whether or not the rice has been washed prior to cooking, brown rice generally allows better digestion.


Why is eating whole grain healthier than white rice.
1)A recent study has shown that rice bran oil may help lower LDL cholesterol, i.e. bad cholesterol.

2)Among other key sources of nutrition lost are fatty acids and fiber.

3)Women Who Eat Whole Grains Weigh Less.*A study published in the American Journal of Clinical Nutrition*

4)Brown Rice is Rich in Fiber and Selenium
Selenium, a trace mineral that has been shown to substantially reduce the risk of colon cancer and plays a critical role in cancer prevention.

5)Brown rice sustains the GI level and makes you feel full longer.

6)Significant Cardiovascular Benefits for Postmenopausal Women

7)Brown Rice and Other Whole Grains Substantially Lower Type 2 Diabetes Risk.

8)Fiber from Whole Grains and Fruit are Protective against Breast Cancer

9)Brown rice is great for children 6mths and up as it contains


Storage and preservation

Since brown rice still features an oil-rich germ, it is more susceptible to becoming rancid than white rice and therefore should be stored in the refrigerator. Stored in an airtight container, brown rice will keep fresh for about six months.

Brown rice can remain in storage for 6 months under normal conditions, but hermetic storage and freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.