Brown rice vs. white

Although it may not be as well used as white rice, brown rice has a whole range of benefits in terms of our health, being recommended by nutritionists to the detriment of white rice.
The difference between the two types is not only in color but also in their nutritional qualities offered by each.

In the following, we present generalities, benefits and warnings of consumption, both brown and white rice.

While white rice is tastier and fluffier by cooking, the brown one gains ground from the point of view of its impact on health.
Brown rice is the integral form of the cereal, being only removed by the upper layer by grinding. Therefore, it keeps the whole amount of fiber and germs, the parts that are the most nutrient-rich.
It is easy to chew and has a nutty flavor. Contains calcium, iron, manganese, zinc, phosphorus, selenium, magnesium, potassium, vitamins B1, B2, B3, B6, folic acid, vitamin E and vitamin K. It is also a source of protein, fiber and healthy fatty acids .

Brown rice provides protection against the following diseases: diabetes, cancer, obesity, depression, digestive system problems, nervous system, prevents osteoporosis and arthritis and improves the quality of sleep.

White rice, in turn, has lost ground rice and rice, which is why it is poorer in nutrients and in fiber. It goes through a complex refining process that removes the aleurone layer, rich in essential oils.

A study by Harvard School of Medicine researchers found that people who consume 5 portions a week of white rice are at greater risk of getting diabetes because they are rapidly increasing blood glucose levels, which is why diabetics They are advised to replace it with the brown one.
Brown rice keeps blood sugar within normal limits, so two servings per week are enough to reduce the risk of triggering diabetes.

Other positive effects of good rice compared to white rice are as follows:

Provides a high degree of energy due to manganese content;
Ensures the optimal level of fiber in the diet;
Fill in the daily intake of vitamins;
Protects the view, due to the vitamin E, which it contains;
Ensures the necessary iron intake;
Contribute to weight loss;
Protects against colon cancer;
It contains enterolactone, a substance that prevents the appearance of breast cancer.

Alerts on consumption of brown rice and white rice

Although brown rice contains many minerals and vitamins, the white one is richer in protein, which is why protein value recommends it among convalescents, immune system and digestive system.

The white rice expiry date is up to 10 years and that of the brown rice between 6 and 8 months.

Another important warning for brown rice refers to the state in which it is. Because it ranks faster, the warranty term has to be carefully checked.

Doctors recommend buying brown rice in small quantities and keeping it at low temperatures, in a pantry or even in a refrigerator.

Summarizing all this, both brown and white rice can be consumed within a healthy and balanced diet. Doctors recommend brown rice as it helps the body to get the most out of the nutrients found in this food, which is less industrially processed.