Brown Rice
A whole grain of rice has several layers. The hull the outermost layer is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice. Brown rice as an excellent source of manganese(88% of DV), and a good source of the minerals selenium (27.3 % of DV), and magnesium (21% of DV). When you eat white rice you are missing out on the following available nutrients:
- 67% of the vitamin B3
- 80% of the vitamin B1
- 90% of the vitamin B6
- 50% of the manganese
- 50% of the phosphorus
- 60% of the iron
- 100% all of the dietary fiber
- 100% all of the essential fatty acids
To convert brown rice to white rice the brown rice is milled and polished destroying the percent (%) nutrient..see above.
Nutritional Information:
| Amount Per Serving – 1 cup (195 grams) Calories: 216 *based on a 2,000 calorie diet |
|
| Calories from Fat | 0 |
| Total Fat (g) | 1.62 |
| Saturated Fat (g) | 0 |
| Cholesterol (mg) | 0 |
| Sodium (mg) | 2 |
| Potassium (mg) | 154 |
| Total Carbohydrates (g) | 45.84 |
| Dietary Fiber (g) | 3.52 |
| Sugars (g) | 4 |
| Protein (g) | 4.52 |
| Vitamin A (micrograms, mcg) | 0 |
| Vitamin C (mg) | 0 |
| Calcium (mg) | 20 |
| Magnesium (mg) | 86 |
| Phosphorous (mg) | 150 |
| Manganese (mg) | 2.14 |
| Folate (mcg) | 8 |