Brown rice or whole grain rice simply put, is rice that has not be sriped of most of its nutrients due to a process called hulling. Hulling is a process where the outer covering of fruits seeds, grains or vegetables are removed.The process may involve milling and polishing of the grain.
Whole grains when harvested have four layers. The outer chaff-like husk that covers the grain is not edible. So, it is removed and thrown out leaving the actual edible grain behind.
The grain has the three layers the bran, germ and endosperm. For white rice, the bran and germ are removed in the milling and polishing process. Leaving behid the endosperm that is rich in carbohydrates, proteins and somevitamins and minerals.
The next layer is the germ, the seat of minerals, vitamins and healthy fats. And the next layer is the bran that contains fiber, antioxidants, minerals and vitamins. No wonder brown rice is said to be more nutritious than its white rice.
Commercially white rice has a longer shelf life. In many places, white rice has been branded over the years as better and healthier which is sadly false. They may not look as nice, as no polishing was done. Brown rice takes longer to cook and is quite chewy when cooked. Please do not allow these seeming negatives to scare you away from brown rice.
Cooking time is longer, but you get rewarded with more nutrients. Why eat less when you can have more nutrients? In terms of being chewy, that is a positive actually, chewing food contributes to healthy eating and may help you lose weight. So, make the changes or swap it around now and again.
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