White rice is made from polished white rice grains. It is then steamed or boiled until soft, and sometimes fried. The starch is removed during processing, leaving only the endosperm (the grain’s kernel). This process makes white rice a low-calorie food.
Brown rice is made from unpolished whole grains. It retains its bran and germ, which contain most of the nutrients found in the original grain. The bran layer helps protect against certain types of cancer. The germ layer contains essential fatty acids, vitamins, minerals, and phytochemicals.
The main difference between brown and white rice is how they're prepared. When cooked, brown rice takes longer than white rice because the outer husk must first be removed. This process allows the starches to absorb water and swell, making them easier to digest. In addition, brown rice absorbs less liquid when cooking, so you get a drier product.
Brown rice is considered a healthier alternative to white rice, since it contains more fiber and protein. Studies show that people who eat brown rice tend to weigh less than those who eat white rice.
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