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Article: Brown rice: right rice for nutrients, fiber, flavor.(EN on Foods)(Recipe)
- Article from:
- Environmental Nutrition
- Article date:
- March 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Belvoir Media Group, LLC. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The Folklore. Rice has been feeding people for more than 5,000 years and remains a staple for two-thirds of the world's population. An ancient Chinese remedy for stomach upset and colds calls for making a compress out of a cloth filled with toasted brown rice and minced ginger root, then simmering it in liquor.
The Facts. Brown rice is a whole grain, with the nutrient-dense germ and fiber-filled bran intact (they are both removed to make white rice). Both brown and white rice are very low in tat and sodium and are good sources of carbohydrates, but brown beats white rice in B vitamins, several minerals and fiber. In fact, a half-cup of cooked brown rice provides ...
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Article: How brown rice helps reduce nerve, vascular damage ...
The Hindustan Times;
July 29, 2008 ;
561 words
... ... rice seed grow springs back into action when brown rice is placed in water overnight before cooking ... diets of white, brown or pre-germinated brown rice. Unlike white rice, less-processed brown rice still has some of the germ or growth structure ...
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