fruit vegetable milk: What is brown rice? And what are the benefits?

Wednesday, April 13, 2011

What is brown rice? And what are the benefits?

Brown Rice and White Rice

Brown rice is actually the same as white rice, even the content of calories, carbohydrates, protein and fat is the same. White rice is brown rice is peeled, so that the aleurone layer is lost and reduced benefits, that they have lost all vitamins B1, B3 and iron in rice. That way, brown rice contains fatty acids and fiber food that is higher than white rice. And rice bran oil may lower LDL cholesterol.

Organic brown rice, brown rice which is free of pesticides that contain arsenic / carcinogenic substances, exposure to it can adversely affect the various organs of the body including, skin, respiratory system, cardiovascular, immune system, genital system, reproductive system, gastrointestinal, and system nerve.

Some of the Benefits of Brown Rice

(1) The content of fiber in brown rice is useful in protecting the gastrointestinal tract; against constipation and the risk of colon cancer, slow the absorption of carbohydrates into the blood, thus stabilizing blood sugar levels, and reduce the risk of gallstones.

(2) Essential fatty acids contained in brown rice is also beneficial for lowering cholesterol. Plus fiber, magnesium and vitamin B, brown rice also serves to protect the body against cardiovascular disease.

Brown rice that has been cooking

(3) The content of manganese (Mn) and magnesium (Mg) in brown rice is useful in the process of metabolism, and together with Calcium (Ca), go to function in maintaining bone health.

(4) Content of Selenium (Se) / mineral brown rice is an important function as an anti-oxidant and can increase endurance. Selenium is a component of glutathione peroxidase enzyme (an important role in the process of detoxification in the liver).

(5) Brown rice is also rich in phytonutrients, found in the epidermis, which is important anti-oxidants (such as quercetin, curcumin, ellagic acid, catechins). However, the epidermis of the brown rice is not easily oxidized so that makes it durable (become rancid).