Brown rice contains three times the amount of calcium of white rice. The complete 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, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids in order to extend shelf life. Fully milled and polished white rice is required to be “enriched” with vitamins B1, B3 and iron
Brown rice is a great source of essential nutrients, fiber and antioxidants, helping you avoid heart disease and diabetes.
