Brown rice

Brown rice is a type of whole grain rice that is unrefined and unpolished, retaining its bran and germ. This gives it a distinct, nutty flavor and chewy texture, and it is more nutritious than white rice due to its higher content of fiber, vitamins, and minerals.

History

The cultivation of rice dates back to ancient times, with evidence of rice cultivation found in China dating back to 7000 BC. Brown rice was the staple food for the majority of the world's population until the invention of rice milling machines in the 19th century, which made it easier and cheaper to produce white rice.

Nutrition and Health Benefits

Brown rice is a good source of magnesium, iron, zinc, and vitamin B complex. It is also high in dietary fiber, which can help to reduce the risk of heart disease and type 2 diabetes. The high fiber content also aids in digestion and can help to prevent constipation.

In addition to its nutritional benefits, brown rice has been associated with a number of health benefits. Some studies have suggested that regular consumption of brown rice can help to lower cholesterol levels, reduce the risk of heart disease, and aid in weight management.

Cooking and Preparation

Brown rice takes longer to cook than white rice due to its outer bran layer. It typically requires a 2:1 water to rice ratio and takes approximately 45 minutes to cook. It can be used in a variety of dishes, including stir-fry, casserole, and salad.

See Also

• Whole grain
• White rice
• Rice
• Dietary fiber
• Heart disease
• Type 2 diabetes

This article is a stub related to food. You can help WikiMD by expanding it!

• 

  Brown rice in its raw form

• 

  Whole grain brown rice

• 

  White rice from brown rice