I thought everyone would enjoy hearing the answer to Kelly's question about white vs. brown rice.
Although white and brown rice are similar in terms of calories, carbs, fat and protein, they are different because of processing. When white rice is processed, not only is the outer most layer removed but so too is the bran layer. Along with this layer goes a lot of the nutrients (vitamins (such as thiamine) and minerals). Brown rice retains this layer and thus retains the nutrients. Now, when it comes to the iron content in your rice, my guess is that your white rice is fortified. This is true of a lot of processed food:)
Here are some supporting articles from the World Health Organization http://search.who.int/search?ie=utf8&site=default_collection&client=WHO&proxystylesheet=WHO&output=xml_no_dtd&oe=utf8&q=brown+white+rice&Search=Search
I should note however that some studies have been done that refute the idea that brown rice is better for you: http://www.ncbi.nlm.nih.gov/sites/entrez?db=pubmed&uid=9302338&cmd=showdetailview&indexed=google
http://www.blogger.com/img/gl.link.gif
Note, the wikipedia entry also puts this in pretty simple http://www.blogger.com/img/gl.link.gifterms and is worth reading: http://en.wikipedia.org/wiki/Brown_rice
Hope this helps!
Rachel
No comments:
Post a Comment