Brown Rice: By nutrional value brown rice is best,it is an excellent source of manganese, and a good source of the minerals

selenium and magnesium. 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 fiber and essential fatty acids. and By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice.

Now even though i have grown up eating brown,since all these are shortage in US and prices are higher,we have started using uncle bens white rice which is better as it contains nutrients and fibre content and taste wise also its not much diffrence so sona masoori lovers can opt it...try this... hope this is useful for you,uncle bens is available most stores

The paddy is boiled in hot water till the grain is parboiled. It is then dried and polished to remove the husk and bran. Steamed rice is nutritionally far superior to ordinary polished rice as it contains more vitamins. This is because the vitamins that are present in the bran layer move to the inside of the grain and hence are not lost during polishing.

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