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.