Brown rice

Energy 1474 Kj , 348 Kcal Fat Of which saturated 2 g,0.6 g Carbohydrates 72.7 g,0.3 g Fibers 3.6 g - Protein 6.2 g - Salt 0,0025 g

Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ.

Brown rice is a full grain of Oriza sativa plant, the same from which popular white rice comes. Brown rice is cleaned one of the outer inedible chaff, leaving the scales, bran and the embryo untouched. The taste of brown rice has a delicate nutty note, it is a bit harder than white, it is cooked longer, but also has many more healthy properties than purified white rice. Brown has more vitamins and minerals, contains fiber -rich bran, has a lower glycemic index And it is freezing more slowly. It is therefore ideal for people who care about the line. It lies primarily: phosphorus, needed to build bones and teeth, potassium responsible, among others For the proper functioning of the heart, magnesium protecting us against stress, iron, necessary in the process of cellular breathing and copper, which, for example, cares about the condition of our skin and hair. In this rice we also find some iodine participating in the thyroid hormone production process.