Is there really a difference between white and brown rice? You bet. The only thing these two grains have in common is their initial seed-milling process. After that, they part ways. White rice requires several additional steps in its formulation, and these are where it loses most of the nutritional value brown rice offers. By removing white rice’s germ and inner husk, and then polishing the rice with either glucose or talc, what’s left is a piece of gluten deficient in vitamin E, vitamin B6, potassium, magnesium, iron, and fiber. Skeptical? One cup of brown rice equals three-and-a-half grams of fiber, nearly 20 percent of the U.S. daily requirement; whereas a cup of white rice provides less than one gram. The downside? Brown rice can be an acquired taste (it’s pretty bland). But while you probably won’t start using the phrase “like brown on rice” anytime soon, making the switch might just be worth it.

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Post from: BlissTree