Brown rice is by far the most nutritional rice form available. Because of the severe milling and polishing process, it is devoid of practically all vitamins and nutrients. For the last hundred years, great efforts have been made to increase Asians' health by encouraging them to consume unmilled rice. Unfortunately, they prefer white rice to brown, so these efforts have failed. As a result, general malnutrition and beriberi are still too common in many Asian regions. Another plan is to enrich white rice with the lost vitamins and minerals. Due to the expense and practicality of this process, eating brown rice still makes better, and more healthful, sense.
Brown rice is a quality source of the vitamin B1, B2, B3, and B6, as well as manganese, iron, selenium, magnesium, phosphorous, and the trace minerals. Additionally, it includes a good supply of protein and gammaoryzanol, an extract of rice bran oil that has been used to treat digestive, menopausal, and cholesterol problems.
Comparable to whole wheat, brown rice is quite nutritious as far as calories, vitamins, and minerals are concerned. Whole wheat does have a greater protein content (12.6 percent compared to 8.9 percent) and fiber content (12.2 percent compared to 3.5 percent), but in terms of quality, brown rice has better protein as far as essential amino acid quantity is concerned.
Like oat bran, rice bran can help treat hypercholesterolemia. In addition to its healthy fiber constituents, rice bran and rice oil have gamma-oryzanol, a compound that not only lowers cholesterol, but exerts growth-promoting properties as well. Since brown rice contains rice bran and gammaoryzanol, it likely possesses a cholesterol lowering effect.
More Answers from Michael T Murray