Rice is grown on every continent except Antarctica and is the staple food for half the wodl's population. The milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, 50% of the manganese, 50% of the phosphorus, 60% of the iron, and 100% of the dietary fiber and essential fatty acids. Brown rice is much healthier than white rice. It has a mild nutty flavor.
- low in calories and fat, brown rice is virtually sodium-free
- contains oryzanol, a powerful antioxidant, in its outer layers
- one cup of brown rice provides 88% of daily manganese for a healthy nervous system
- guards against cancer, heart disease, dementia, and aging