Brown Rice is actually a white rice which has a bran covering. Removing the bran is done so that the rice cooks faster and becomes fluffier.
A cup of brown rice has 3.5 grams of fiber while white rice has less than 1 gram of fiber. Based on the studies conducted by the Asia Rice Foundation, the complete milling and polishing process in the conversion of brown rice to white rice destroys:- 90 percent of its calcium
- 85 percent of its fat
- 80 percent of its thiamine
- 75 percent of its phosphorus
- 70 percent of its riboflavin
- 68 percent of its niacin contents
- 15 percent of its protein
Brown rice is a rich source of dietary fiber and is a healthier alternative for people suffering from diabetes, obesity and heart-related ailments.