Brown Rice, popularly known as hulled rice is a natural grain which is partly milled, or not milled at all, makes for more nutritious rice than white rice. It become rancid easily, and is more edible with a mild nutty flavor. Brown rice is formed when only the outermost layer or husk is removed from the rice stock. As more and more layers of rice are removed, it loses its nutritional value, particularly the vitamins contained in them. Among elements that are lost are fatty acids and fiber. Hence, brown rice forms one of world's healthiest foods when left in its' natural form.

Nutritional Content :

The long grained raw brown rice is known to contain high concentration of carbohydrates followed by protein, water, dietary fiber and fat. Among minerals that form part of the brown rice family include magnesium, manganese, phosphorous, potassium, sodium, calcium, folate and zinc. It also contains high content of vitamins such as Thiamine, Riboflavin, Niacin, Pantothenic Acid and Vitamin B6.

Health Benefits :

One cup of brown rice provides up to 88.0% of manganese needed by the human body. Manganese greatly helps in the production of energy by stimulating the synthesis of protein, carbohydrates and fatty acids. This benefits the nervous system and aids the production of cholesterols employed by the body for the production of sex hormones. Manganese is important because it is a part of a very essential antioxidant enzyme called superoxide dismutase (SOD). SOD is mainly found inside the mitochondria of the cells where it particularly aids in the protection against damage caused by free radicals during the energy production process. The antioxidants present in the phytonutrients of brown rice bran plays an essential role in cardio-protective effects.

References :

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