Brown rice has the outermost hull removed, while white rice has the bran and germ layers removed in addition to the hull. In removing additional layers, the white or polished rice loses some Vitamin B complex vitamins, magnesium, fatty acids and dietary fibre. It is obvious that brown rice is superior to white rice in nutritional value and causes a slower and reduced rise in blood sugar after consumption. The brown rice should be germinated before cooking ( soaked for about 6 hours) before cooking for the healthiest results. The North-eastern part of India produces some of the best brown rice, which tastes as good as white rice!!! try it….
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