What are the Nutritional Values Of Brown Rice?

Question

For people with hypertention or diabetes?

Answer 1

Some nutritional values are on the label. Brown rice has the husk removed, but not the bran layer. The bran contains fiber, vitamin B1 and B3, iron and magnesium. (The vitamins and iron are added back to white rice, but not the magnesium).

For diabetics, brown rice is said to have a lower glycemic index than white rice. This means it has a lower insulin demand on your body in the first two hours after eating it. Looking at the tables, the glycemic index varies with the method of preparation, and the difference between brown rice and white rice are not all that great to my eye.

A hypertensive diabetic would be advised to prepare the rice without adding butter or salt. Try some salt-free bouillon, Mrs. Dash or other flavorings if you are so inclined. I add a tablespoon of olive oil per half cup of rice.

Answer 2

The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. 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 fibre and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron because of this loss.
One cup of cooked brown rice contains about - 88% manganese, 27% selenium, 22% magnesium, 18% tryptophan, and around 216 calories. Brown rice is not a commonly allergenic food and is not known to contain measurable amounts of goitrogens, oxalates, or purines. In fact, the hypoallergenic (low-allergy) nature of whole grain, organic brown rice makes it a grain alternative commonly recommended by healthcare practitioners.
I add a link that discusses this subject -

http://en.wikipedia.
org/wiki/Brown_rice


Hope this helps
Matador 89