Brown rice is higher in nutrients than white rice, but both varieties contain similar amounts of fiber, protein, and carbohydrates.
What is the difference between brown rice vs. white rice?
Brown rice has been used for thousands of years in Asian cultures as a food staple. They believe that eating brown rice improves overall health. It contains higher levels of vitamins and minerals than white rice.
Both types of rice contain carbohydrates, protein, fat, fiber, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, copper, thiamine, riboflavin, niacin, vitamin B6, folic acid, pantothenic acid, biotin, choline, lysine, methionine, tryptophan, cysteine, tyrosine, phenylalanine, valine, leucine, isoleucine, arginine, histidine, proline, alanine, glycine, serine, threonine, aspartic acid, glutamic acid, lysine, arginine and glutamine.
Brown rice has less starch than white rice. Starch is a carbohydrate found in grains. It provides energy to the body.
Brown rice is considered a whole grain because it still retains its bran and germ. These parts provide nutrients that are beneficial to humans.
White rice is processed so that it does not retain the bran and germ. This process removes some of the nutrients.
Brown rice is generally healthier than white rice. However, both types of rice are good sources of dietary fiber. Dietary fiber helps maintain healthy digestion and promotes regular bowel movements.
The major difference between brown rice and white rice is that brown rice is a whole grain, while white rice has been stripped of its outer layer and germ. This means that brown rice retains more nutrients than white rice. Brown rice is also higher in fiber and protein, while white rice is higher in carbohydrates.
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