A day doesn’t pass in India without rice
in at least one meal. People have always included two varieties of food in
their meal: chapatti/roti and white rice. As time passed by, the good old
healthier options like brown rice, millets have gained back their rightful
place on our plates. And today like never before, health-nazis in India have
switched to these healthier food versions. One such superfood is ‘Brown Rice.’
So, what differentiates brown rice from
usual white rice? Is it the appearance? Yes, but there is more than meets the
eye. To start with, it is the process of making. To make brown rice, the outer
layer or the hull of the kernel is removed, retaining the nutritional value.
And further milling and polishing of brown rice to remove bran and germ layers,
produces white rice reducing all the vitamins and nutrients by more than half.
Fully polished rice needs to be “enriched” with the lacking vitamins and
minerals. A cup of organic brown rice contains 88 per cent of manganese,
27.3 per cent of selenium, 20.9 per cent of magnesium, 18.7 per cent of
tryptophan and only 12 per cent calories.
Nutrients in Brown Rice
·
Manganese:
Produces protein and carbohydrates which are the energy boosters and it also
acts an antioxidant.
·
Fiber:
Minimizes the risk of colon cancer
·
Selenium:
Powerful antioxidant. Helps in the prevention of cancer, heart disease, and for
decreasing the symptoms of asthma and the pain and inflammation of rheumatoid
arthritis.
·
Lignans: A
Phytonutrient that protects you from breast and other hormone-dependent cancers
as well as heart disease.
Health Benefits of Brown Rice:
·
Promotes Weight
Loss: Weight gain is inversely related to the intake of high-fiber,
whole-grains. According to Harvard Medical School / Brigham and Women’s
Hospital study, those consuming whole grains were 49% less likely to gain
weight compared to those eating foods made from refined grains.
·
Lower
Cholesterol Levels: The oil in whole brown rice lowers LDL (bad) cholesterol.
·
Cardiovascular
Benefits: Consumption of brown rice at least 6 times each week is good for
postmenopausal women with high cholesterol, high blood pressure or other signs
of cardiovascular disease (CVD).
·
Lowers the Risk
of Type 2 Diabetes: According to survey of Harvard School of Public Health
eating two or more servings of brown rice weekly seems to be associated with a
lower risk of developing type 2 diabetes. On the other hand, they report,
eating five or more servings of white rice per week is associated with an
increased risk.
Just not this, brown rice also reduces
the risk of metabolic syndrome, reduces constipation, prevents gallstones,
prevents childhood asthma and has many more benefits. India’s
Leading Holistic Health Guru, Mickey Mehta too agrees with us saying,
“Like wheat, brown rice is also a type of whole-grain. Organically grown wild
brown rice is the best as it is packed with all the essential nutrients and vitamins.”
To pave the path of healthier India,
let’s switch to Organic Brown Rice!
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