Brown rice
Brown Rice
Brown rice (/braʊn raɪs/) is a type of whole grain rice that is unrefined and unpolished, which means the rice retains its germ and bran layers. It is known for its high fiber content and numerous health benefits.
Etymology
The term "brown rice" is derived from the color of the rice, which is brown due to the presence of the bran layer. The word "rice" comes from the Old French "ris", which is derived from the Italian "riso", from the Latin "Oriza", which in turn is from the Greek "ὄρυζα" (oryza).
Description
Brown rice is a whole grain rice with the inedible outer hull removed. Unlike white rice, brown rice still has the bran and germ layers, which gives it a nutty flavor and chewy texture. It is rich in essential nutrients such as magnesium, iron, zinc, and vitamin B complex.
Health Benefits
Brown rice is known for its numerous health benefits. It is a good source of dietary fiber, which aids in digestion and can help to prevent constipation. It is also rich in antioxidants, which can help to protect the body against damage from harmful free radicals. Additionally, brown rice is a good source of magnesium, which is important for bone health and nerve function.
Related Terms
- White rice: This is rice that has had its hull, bran and germ removed.
- Wild rice: This is not actually rice, but the seed of an aquatic grass. It is often used in a similar way to rice in cooking.
- Parboiled rice: This is rice that has been partially boiled in the husk, which helps to retain some of the nutrients that are lost during the refining process.
- Basmati rice: This is a type of long-grain rice that is known for its fragrant aroma and delicate flavor.
External links
- Medical encyclopedia article on Brown rice
- Wikipedia's article - Brown rice
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