This rice is very different from white rice by its nutrient content. Brown rice is rich in fiber, essential fatty acids, manganese, phosphorus, iron, vitamins B1, B3 and B6. Brown rice is shelled, but the membrane is left and it gives a brown colour. This type of rice is considered to be the healthiest. During processing which turns brown rice into white, more than 60% of nutrients are last. Brown rice helps to balance the body weight, blood sugar levels, maintain intestinal health, strengthen the immune system, lower cholesterol, slow down the oxidation processes. However, brown rice must be cooked longer than white (about 40 minutes). In the East brown rice is essential for the diet of children and the elderly.


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