Brown rice, medium grain, cooked Nutritional value per 100 g (3. 5 oz)
Energy 110 kcal   470 kJ
Carbohydrates     23. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most 51 g - Dietary fiber  1. Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. 8 g   Fat 0. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water 83 g - saturated  0. Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs 165 g - monounsaturated  0. For discussion how dietary fats affect cardiovascular health see Diet and heart disease. 3 g   - polyunsaturated  0. In nutrition polyunsaturated fat is an abbreviation of polyunsaturated Fatty acid. 296 g   Protein 2. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl 32 g Water 72. Water is a common Chemical substance that is essential for the survival of all known forms of Life. 96 g Vitamin A equiv. Vitamin A refers to a family of similarly shaped molecules the Retinoids.  0 μg  0% Thiamin (Vit. B1)  0. For the similarly spelled pyrimidine see Thymine Thiamin or thiamine, also known as Vitamin B1 102 mg   8% Riboflavin (Vit. B2)  0. Riboflavin ( E101) also known as vitamin B2, is an easily absorbed Micronutrient with a key role in maintaining Health 012 mg   1% Niacin (Vit. B3)  1. Niacin, also known as vitamin B3, is a water-soluble vitamin which prevents the deficiency disease Pellagra. 33 mg   9% Vitamin B6  0. Vitamin B6 is a water-soluble Vitamin. Pyridoxal phosphate (PLP is the active form and is a cofactor in many reactions of Amino acid metabolism including 149 mg 11% Folate (Vit. Folic acid (also known as Vitamin M and Folacin) and Folate (the Anionic form are forms of the water-soluble Vitamin B9 B9)  4 μg  1% Vitamin B12  0 μg   0% Vitamin C  0 mg 0% Calcium  10 mg 1% Iron  0. Vitamin C or L-ascorbate is an Essential nutrient for a large number of higher primate species a small number of other Mammalian Calcium (ˈkælsiəm is the Chemical element with the symbol Ca and Atomic number 20 Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 53 mg 4% Magnesium  44 mg 12%  Phosphorus  77 mg 11% Potassium  79 mg   2% Sodium  1 mg 0% Zinc  0. Magnesium is an essential element in biological systems. Magnesium occurs typically as the Mg2+ ion Phosphorus, (ˈfɒsfərəs is the Chemical element that has the symbol P and Atomic number 15 Potassium (pəˈtæsiəm is a Chemical element. It has the symbol K (kalium from qalīy Atomic number 19 and Atomic mass 39 For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Zinc (ˈzɪŋk from Zink is a Metallic Chemical element with the symbol Zn and Atomic number 30 62 mg 6%
Percentages are relative to US recommendations for adults. Reference Daily Intake (or Recommended Daily Intake ( RDI) is the daily dietary intake level of a nutrient which was considered (at the time they were defined to be sufficient Source: USDA Nutrient database

Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain. A huller (or sometimes called a rice husker) is a kind of Agricultural machinery to hull Rice. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Whole grains are cereal grains that Bran and germ as well as the Endosperm, in contrast to Refined grains, which retain only It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly, but is far more nutritious. White rice is the name given to milled Rice which has had its Husk, Bran, and germ removed Rancidification is the decomposition of Fats Oils and other Lipids by Hydrolysis or Oxidation, or both ^[1] Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice. Glutinous rice ( Oryza sativa var glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice

In much of Asia, brown rice (Chinese: 糙米; pinyin: cāomǐ; Korean: 현미; Japanese: 玄米; genmai) is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use This article is mainly about the spoken Korean language See Hangul for details on the native Korean writing system is a language spoken by over 130 million people in Japan and in Japanese emigrant communities Poverty (also called penury) is deprivation of common necessities that determine the quality of life including food clothing shelter and safe Drinking water, and Constipation, costiveness, or irregularity, is a condition of the Digestive system in which a person (or animal experiences hard Feces that 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.

Contents 1 White rice comparison 2 Cooking and preparation 3 Storage and preservation 4 See also 5 References 6 External links

White rice comparison

Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. White rice is the name given to milled Rice which has had its Husk, Bran, and germ removed This article is about the unit of energy For its use in Nutrition and Food labelling regulations, see the article on Food energy. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. Husk (or hull) in botany is the outer shell or coating of a seed If the bran layer underneath is removed, the result is white rice. Bran is the hard outer layer of Grain and consists of combined Aleurone and Pericarp. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A vitamin is an Organic compound required as a Nutrient in tiny amounts by an Organism. Dietary minerals are the Chemical elements required by living Organisms other than the four elements Carbon, Hydrogen, Nitrogen, and A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA). Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. Magnesium (mægˈniːziəm is a Chemical element with the symbol Mg, Atomic number 12 Atomic weight 24

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. Low-density lipoprotein ( LDL) is a type of Lipoprotein that transports Cholesterol and Triglycerides from the Liver to peripheral ^[2]

Among other key sources of nutrition lost are fatty acids and fiber. In Chemistry, especially Biochemistry, a fatty acid is a Carboxylic acid often with a long unbranched Aliphatic tail ( chain) which Fiber or fibre is a class of Materials that are continuous filaments or are in discrete elongated pieces similar to lengths of thread.

In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice. Although this effect also depends on natural adaptation to the product by its users and whether or not the rice has been washed prior to cooking, brown rice generally allows better digestion.

Cooking and preparation

A nutritionally superior method of preparation using GABA rice or germinated brown rice (GBR), developed during the International Year of Rice, may be used. Gamma-aminobutyric acid (GABA is the chief inhibitory Neurotransmitter in the Mammalian Central nervous system. The year 2004 was declared the International Year of Rice by the United Nations noting that Rice is a staple food for more than half the world's population and affirming ^[3] This involves soaking washed brown rice for 2 hours in warm water (38 °C or 100 °F) prior to cooking it. This process stimulates germination, which activates various enzymes in the rice. Germination is the process whereby growth emerges from a period of dormancy By this method, it is possible to obtain a more complete amino acid profile, including GABA.

Storage and preservation

Brown rice can remain in storage for 6 months under normal conditions, but hermetic storage and freezing can significantly extend its lifetime. Hermetic storage is a form of storage where contact between the stored material and the external atmosphere is prevented Freezing, even periodically, can also help control infestations of Indian meal moths. The Indianmeal moth ( Plodia interpunctella) is a Moth of the family Pyralidae.

See also

• Genmaicha, a Japanese green tea combined with roasted brown rice
• Hyeonmi cha, a Korean tisane made from roasted brown rice

References

1. ^ Brown Rice vs. White Rice. is the Japanese name for Green tea combined with roasted Brown rice. Hyeonmi cha (literally "brown rice tea" is a Tisane made from roasted Brown rice. DrLam. com (2004). Retrieved on 2008-05-19. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1535 - French explorer Jacques Cartier sets sail on his second voyage to North America with three ships 110 men and
2. ^ Rice bran oil, not fiber, lowers cholesterol in humans. American Journal of Clinical Nutrition (2005). Retrieved on 2008-02-11. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 660 BC - Traditional founding date of Japan by Emperor Jimmu.
3. ^ Ito, Shoichi and Ishikawa, Yukihiro (2004-02-12). "MMIV" redirects here For the Modest Mouse album see " Baron von Bullshit Rides Again " Events 1429 - English Forces under Sir John Fastolf defend a supply convoy carrying rations to the army besieging Orleans from attack by the Marketing of Value-Add Rice Products in Japan: Germinated Brown Rice and Rice Bread. Retrieved on 2007-11-28. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. For the town in Argentina, see 28 de Noviembre. Events

External links

• Macrobiotic Brown Rice Article from Smithsonian National Museum of American History
• Comprehensive Brown Rice Cooking and Preparation Instructions
• Easy Brown Rice Recipes

The Smithsonian Institution (smɪθsoʊnɪən is an educational and research institute and associated Museum complex administered and funded by the Government of The National Museum of American History collects preserves and displays American heritage in the areas of social political cultural scientific and military history

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