Rice goes through a variety of processes before it reaches the consumer. After harvesting, the husk of the rice is removed by milling process which gives you the brown rice. The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the Vitamin B1, 90% of the Vitamin B6, half of the Manganese, half of the Phosphorus, 60% of the Iron, and all of the dietary fiber and essential fatty acids.
BROWN RICE VS WHITE RICE
( Click on the image to expand)
HEALTH BENEFITS OF BROWN RICE:
- Brown Rice is Rich in Fiber and Selenium
- Women Who Eat Whole Grains Weigh Less
- Manganese-Energy Production Plus Antioxidant Protection
- Lower Cholesterol with Whole Brown Rice
- Phytonutrients with Health-Promoting Activity Equal to or Even Higher than that of Vegetables and Fruits
- Reduce Your Risk of Metabolic Syndrome.
“TO EAT IS NECCESITY BUT TO EAT INTELLIGENTLY IS AN ART”
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