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Why Brown Rice

Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain, a natural grain. It has a mild nutty flavor, is chewier than white rice, is more nutritious than white rice, and becomes rancid more quickly. Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice.

This traditionally denigrated kind of rice is now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport. Today brown rice is a staple for health conscious eaters who believe food should be consumed in its most natural state.
Brown rice and white rice have similar amounts of calories, carbohydrates, and protein, although many types of brown rice contain more fat than white rice. The main differences between the two forms of rice lie in processing and nutritional content.

When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol. Among other key sources of nutrition lost are small amounts of fatty acids and fiber. In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice.