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Find out if brown rice is better than white rice, and what are its health benefits

Rice, edible starchy cereal grain and the grass plant by which it is produced. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans.

Brown rice is often considered healthier rice than white rice, but white rice may actually be a healthier choice. Like anything from the grains family, rice contains a certain level of anti-nutrients like phytates which can make it hard for us to absorb the minerals it contains. Brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ and the carb-rich endosperm. White rice, on the other hand, has had the bran and germ removed, which are the most nutritious parts of the grain.

Brown rice has a GI of 50 and white rice has a GI of 89, meaning that white increases blood sugar levels much faster than brown. Eating high-GI foods has been associated with several health problems. Brown rice is a highly nutritious food. It is a whole grain that is relatively low in calories (216 calories per cup), high in fiber, gluten-free and can be incorporated into a variety of dishes. The USA Rice Federation notes that brown rice contains no trans-fat or cholesterol. It has only trace amounts of fat and sodium.

 

 

 

 

 

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