Another term for “brown” rice is unpolished rice. Today, we use the term unpolished rice and brown rice interchangeably to refer to the same type of rice.
White rice, rice consumed by the majority of Filipinos, is produced by removing the husk/hull (the outer inedible layer) of the rice grains, as well as the bran (the inner edible layer) and the germ (the nutrient rich part of the grain)–leaving just the starch filled endosperm layer which has very little to no nutrition left.
In contrast, brown rice is produced by removing just the husk/hull of the rice grain, leaving the bran and germ layers intact. The bran and germ layers contain up to 95% of all the nutrients and minerals of the grain which include dietary fiber, vitamin B1 (thiamine), B2, B9, Vitamin E, antioxidants, and others As a result, brown rice is healthier because of the retained nutrients and minerals that are beneficial to our health.
Don’t hesitate and make the switch! Even replacing just 1 meal’s rice with brown rice can already have a positive impact on your health.