Description
Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain, a natural grain that remains unbleached. It has a mild nutty flavour, is chewier than white rice.
Any rice, including sticky rice, long-grain rice, or short-grain rice, may be eaten as brown rice. Brown rice and white rice have similar amounts of calories, carbohydrates, and protein, although many types of brown rice contain more fat than white rice.
The main differences between the two forms of rice lie in processing and nutritional content. When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the endosperm) are removed, and white rice is produced. Several vitamins and dietary minerals are lost in this removal.
Nutritional Information
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Typical Values |
Per 100g |
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Energy (Kj/Kcal) |
1510 kJ / 356 kcal |
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Fat |
1.5 g |
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of which saturates |
0.3 g |
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Carbohydrate |
77 g |
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of which sugars |
0.7 g |
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Fibre |
1.8 g |
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Protein |
7.7 g |
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Salt |
0.1 g |
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