Brown rice

For the past 2 years I have been using brown rice in ou house.
In the begining We found it difficult to eat, now we are used to that.
I found this piece of information in the net.
Thanks for the info.


Do you know the fact that just 1 cup of brown rice provide about 88% of daily value for manganese, which in turn helps produce energy from protein and synthesizes the fatty acids. How about, if I say one who eats brown rice over white rice will weigh less ..Interesting huh?

A study published in the American Journal of Clinical Nutrition underscores the importance of choosing whole grains such as brown rice rather than refined grain, i.e., white rice, to maintain a healthy body weight. In this Harvard Medical School / Brigham and Women's Hospital study, which collected data on over 74,000 female nurses aged 38-63 years over a 12 year period, weight gain was inversely associated with the intake of high-fiber, whole-grain foods but positively related to the intake of refined-grain foods. Not only did women who consumed more whole grains consistently weigh less than those who ate less of these fiber-rich foods, but those consuming the most dietary fiber from whole grains were 49% less likely to gain weight compared to those eating foods made from refined grains.

Red unpolished rice can be difficult to eat. But brown rice is much nice nutty, chewy and far tastier than pristine white.
Health foodies in the West eat brown rice, swanky California restaurants serve it, and more of us are discovering it. Health food stores sell brown rice too.
So why is brown rice still generally untried? Perhaps it's because white rice is easy to chew and looks clean. And why would you want to cook brown you want to cook brown rice when it takes four times as long to cook as white rice?
Brown rice is fed to infants because it's nutritionally far superior to white rice. It's also anti-cancer, anti diabetes and anti cholesterol because it's so rich in fibre. To stay healthy, we need about 30g of fiber a day. Brown rice has over three times the fibre of white. One cup of cooked brown rice has 1g of fibre whereas white rice has only 0.3g.
Brown rice has also, gram for gram, four times as much iron as white rice, double the calcium and vitamin E. Milling strips white rice of all these white rice of all these nutrients.
The difference between the red unpolished rice in provision shops and the brown rice in supermarket is the degree of milling. Nutritionally, They are about the same. The red is Thai rice and the brown from California or Australia.
If you want to try brown rice, buy a small bag. Brown rice doesn't keep. Weevils prefer nutritious brown to refined white.