Heres my bowl of brown rice with a pat of butter. Did you know that when the husk is removed to make white rice some important vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as vitamin B1, vitamin B3, and iron are sometimes added back into the white rice making it enriched, as food suppliers in the US are required to do by the Food and Drug Administration, but I suspect the enriched nutrients are less bio-available than the naturally occurring ones. One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol Among other key sources of nutrition lost are dietary fiber and small amounts of fatty acids. I hope you learned something tonight about brown rice and will consider making it a regular part of your diet.
Posted on: Thu, 07 Aug 2014 00:43:45 +0000
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