Brown rice is one of the world’s healthiest foods. Only the hard, inedible hull is removed from brown rice, leaving the bran and fatty acids that are essential for helping you achieve optimal health.
Many people prefer white rice because of its softer texture and the misconceived notion that it is somehow more difficult to make brown rice.
Brown rice does take more time to prepare, as water needs to penetrate the outer bran layers in order to make them soft. However, the nutritional benefits of brown rice must be taken into consideration when examining one’s overall diet and eating habits. Fortunately, many people are beginning to appreciate the healthy qualities of brown rice, in addition to its chewier texture and wonderful, nutty taste. Brown rice can be a wonderful addition to many meals and can easily be substituted for white rice.
All of our rice products are available in both white and brown varieties. Try it for yourself.
Rice has the following nutritional benefits:
Rice supplies half of the daily calories for half of the world’s population. In fact, in some parts of the world, the words, “to eat”, literally mean, “to eat rice”.
When brown rice is milled and polished to produce white kernels, 67% of vitamin B3, 80% of vitamin B1, 90% of vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fibre and essential fatty acids are removed.
One cup of brown rice provides 88% of the daily supply of manganese. Manganese helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important to a healthy nervous system. Manganese is a critical component of important antioxidant enzyme called superoxide dismutase (SOD).
Incorporating whole grains into your diet can help you lose weight! Women consuming the most dietary fibre from whole grains were 49% less likely to gain weight compared to those eating foods from refined grains.
Plant lignans are found in whole grains, including brown rice. Plant lignans are converted by friendly flora in our intestines into mammalian lignans, one of which is called enterolactone. Enterolactone is thought to protect against breast and other hormone-dependent cancers as well as heart disease.
Magnesium is rich in whole grains and brown rice and acts as a co-factor for more than 300 enzymes, including enzymes involved in the body’s use of glucose and insulin secretion. This can substantially lower the risk of type 2 diabetes. Magnesium also works to balance the action of calcium, thereby regulating nerve and muscle tone.
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