GO with brown rice
GO WITH BROWN RICE
Rice is the seed of the monocot plant "Oryza Sativa." Human population uses it as a staple food in different regions of the world. China, Thailand and Vietnam are the three largest exports of rice. After maize it is the second highest production grain in the world. When we talk about rice, then there are white and brown. And the difference between brown and white rice is not just color, there are many aspects which people seldom know about. The main difference between the two forms of rice lies in the process (hulled) and nutritional content. Brown rice is produced from removing the outer most layer of rice, the hull, of the rice kernel. While white rice is processed through mills and is polished, which reduces most of its nutritional values, magnesium.
Brown rice has a nutty taste and a little more chew as compared to white rice. But brown rice is much more nutritious. Brown rice was connected with poverty and war in many Asian countries, but now it has become more popular due to the awareness among people as they look for a healthy diet.
The ingredients for both the rice are carbohydrates, protein and calories, which are more or less the same. But brown rice are a good source of vitamins including E, B1, B3, B6 , dietary fibers, phosphorus, manganese, magnesium, iron and potassium. They are also rich in selenium, an antioxidant, which is essential for thyroid hormone metabolism and immune function. The complete milling and polishing that converts brown rice to white rice destroys 67% of the vitamin B3, 80% of vitamin B1, 90% of vitamin B6, half of phosphorus, half of manganese, 60% of iron, and all dietary fibers and fatty acids.
Brown rice also lowers the cholesterol level and its fibers also reduce the risk of colon cancer. It normalizes bowl function and reduces constipation. It also lowers the blood pressure, reduces the frequency of migraine headaches and reduces heart attacks. They are rich in magnesium that helps regulate nerves and muscles tone by balancing the action of calcium. It also reduces the type 2 diabetes risk.
For detoxification, brown rice is very important on an annual basis and lowers the body chemical and heavy metals. From an environmental point of view brown rice is better than white rice too, as it requires less energy during processing. For a healthy living, make a habit of having brown rice at least twice a month and a time will come when you will completely switch to brown rice. It will keep you healthy and away from diseases which are caused by the consumption of white rice. Tell your friends and family about the benefits of brown rice and keep your life fit and fabulous!
Rice is the seed of the monocot plant "Oryza Sativa." Human population uses it as a staple food in different regions of the world. China, Thailand and Vietnam are the three largest exports of rice. After maize it is the second highest production grain in the world. When we talk about rice, then there are white and brown. And the difference between brown and white rice is not just color, there are many aspects which people seldom know about. The main difference between the two forms of rice lies in the process (hulled) and nutritional content. Brown rice is produced from removing the outer most layer of rice, the hull, of the rice kernel. While white rice is processed through mills and is polished, which reduces most of its nutritional values, magnesium.
Brown rice has a nutty taste and a little more chew as compared to white rice. But brown rice is much more nutritious. Brown rice was connected with poverty and war in many Asian countries, but now it has become more popular due to the awareness among people as they look for a healthy diet.
The ingredients for both the rice are carbohydrates, protein and calories, which are more or less the same. But brown rice are a good source of vitamins including E, B1, B3, B6 , dietary fibers, phosphorus, manganese, magnesium, iron and potassium. They are also rich in selenium, an antioxidant, which is essential for thyroid hormone metabolism and immune function. The complete milling and polishing that converts brown rice to white rice destroys 67% of the vitamin B3, 80% of vitamin B1, 90% of vitamin B6, half of phosphorus, half of manganese, 60% of iron, and all dietary fibers and fatty acids.
Brown rice also lowers the cholesterol level and its fibers also reduce the risk of colon cancer. It normalizes bowl function and reduces constipation. It also lowers the blood pressure, reduces the frequency of migraine headaches and reduces heart attacks. They are rich in magnesium that helps regulate nerves and muscles tone by balancing the action of calcium. It also reduces the type 2 diabetes risk.
For detoxification, brown rice is very important on an annual basis and lowers the body chemical and heavy metals. From an environmental point of view brown rice is better than white rice too, as it requires less energy during processing. For a healthy living, make a habit of having brown rice at least twice a month and a time will come when you will completely switch to brown rice. It will keep you healthy and away from diseases which are caused by the consumption of white rice. Tell your friends and family about the benefits of brown rice and keep your life fit and fabulous!
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