Nutritionists believe the rise in heart disease, diabetes, obesity and cancer is linked to a decline in consumption of complex carbohydrates and a corresponding increase in the consumption of fat and sugar. Complex carbohydrates are to the human body what fuel is to an engine. The body's digestive processes convert foods such as rice into glycogen, which is stored in muscle tissue and released as energy when activity demands. Other essential vitamins and minerals are also found in rice - thiamin, riboflavin, niacin, phosphorus, iron and potassium. And only a trace of fat is found in either brown or white rice.
Brown rice is unmilled, with the hull removed.
It retains the bran layer, which gives it a nutty flavor and allows the grain to retain more of the vitamins, minerals and fiber. White rice is brown rice that is milled to remove the outer bran layers. It is the most common form consumed around the world. Data for cooked rice was based on results of yield test study conducted by USA Rice Council, 1991. Values for iron, thiamin, and niacin are based on the minimum levels of enrichment specified by the U.S. Government.