Fiber,Vitamins, and Minerals
It is the rice from which we have simply removed the husk, so it has the highest fiber content. It retains the intact germ with the bran layer that surrounds it, giving it a light brown color. It has more nutritional value than white rice because the bran contains many elements such as vitamins B1, B2, B3, vitamin D, iron, magnesium, calcium, and potassium. It also retains the germ that provides proteins and fatty acids
It has a different taste than white rice and a chewy texture. It is recommended whenever we want to add more fiber, vitamins, and minerals, for weight loss diets, and to improve intestinal transit
It requires a slower and more prolonged cooking. Before cooking, we must soak it for a few hours and cook it for 40 or 45 minutes.
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