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‘Rice’ falls on the 2nd category of the Five Food Nutrition Groups as it provides Carbohydrate which is the source of energy and warmth. Rice grain also holds over 20 kinds of essential vitamins and minerals. To have so much nutrition, the rice should not be overly milled. The mill should take off only the husk but not ther rice germ and bran as they are rich in nutrition. Consequently, the most nutritious types of rice are brown rice, half-polished rice, parboiled rice, and vitamin-enriched rice.

White Rice
that is consumed on a daily basis is less nutritious than brown rice. However it is still very fortified as well.
Brown Rice
Protein facilitates building and repairing muscles and tissues. However, rice is not an ultimate source of protein, therefore beans and nuts should be consumed in supplementary in order to get the right nutritions in relacement of animal meat. In addition, brown rice also contains essential fat that gives energy to the body. Brown rice oil is free of chorestoral or fat in blood vessel. Brown rice is also a source of Niacin which is a vitamin B3 vital to digestive system, nervious system and skin. Niacin deficiency can cause diarrhea, alzheimer, and skin diseases and irritation. Fiber helps the bowel function, prevents colonic diseases and colon cancer, Ischemic heart disease, and diabetes. More importantly, brown rice is a source of Anti-oxidants such as Anthocyanin, Phytosterol, Tocopherol, Orizanal, Folic Acid, etc.
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