The rice that is not polished after removing the outer layer is called Whole Grain rice or Brown Rice. All the nutrients continue to remain in the unpolished rice whereas you don’t find any of them in the polished rice. By polishing all the useful ingredients are lost leaving only the useless Carbohydrate. Thiamine is an important ‘B’ Vitamin. If it is not provided through food, the legs become weak. Face and feet get swollen. Only 20% of this Thiamine is left in polished rice. The same way 50% of Riboflavin, 50% of Pairidoxin and 75% of Niacin are lost in polished rice. Thiamine is available in scrutulam (outer layer) of rice. Along with thiamine, the most important vitamin E and proteins are also lost. Vitamin ‘E’ helps to strengthen your nerves to keep glands healthy and to keep you young and energetic.
The majority of consumers typically choose white rice over Whole Grain brown rice because of the difference of appearance. While it’s true white rice looks so much more delicious than brown rice, it doesn’t mean it’s the healthier alternative. According to a study conducted by the American Journal of Clinical Nutrition, brown rice is the top choice in terms of both nutritional and other inherent healthy benefits.