Brown Rice

Brown Rice

200.0

In some parts of the world, the word “to eat” literally means to eat rice. All the varities of rice are available throughout the year, supplying as much as half of the daily calories for half of the world’s population.

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Description

The process that produce brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional calue. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitiman B3, 80% of the vitiman B1, 90% of the vitiman B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.

Additional information

Weight 1 kg

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