FAQ

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1. Are nutrients lost when rice is milled or processed?

Yes, some nutrients are lost during the milling and processing of rice, but a majority of nutrients remain. Rice can be milled into two types: brown rice and white rice.

Brown rice retains the bran and germ, which are rich in fiber, vitamins, and minerals. The husk of brown rice contains a small amount of starch and protein, offering benefits such as improved bowel movements.

White rice, on the other hand, is polished, which removes the bran and germ and reduces its fiber content and some nutrients. However, white rice is still nutritious, with a shorter cooking time and easier digestibility, making it a popular comfort food for many.

2. Brown rice or white rice - which one is better?

Both brown rice and white rice have their own advantages and drawbacks, making them suitable for different needs.

Brown rice is favored by many, especially those focused on health and weight management. It is high in fiber, which aids in digestion and helps regulate blood sugar levels, making it beneficial for people with diabetes. Additionally, its fiber content can support heart health and manage blood pressure.

White rice, on the other hand, is rich in starch and is easier for the body to process. It cooks quickly, making it an ideal choice for those who are ill or for infants who require easily digestible food.

3. How can I continue a rice diet without consuming too many calories?

To continue a rice diet without consuming too many calories, consider reducing the size of your rice portions and pairing it with fibrous foods such as leafy vegetables and fruits. Opt for brown rice over white rice to provide a steady source of energy throughout the day. If you prefer white rice, limit its consumption to once or twice a week and in smaller portions. These adjustments can help you enjoy rice while managing your calorie intake effectively.

4. What is the shelf-life of rice?

Brown rice typically lasts 6 to 8 months in the pantry when stored in a sealed container. White rice can last 4 to 5 years or more if kept in optimal conditions, such as in a vacuum-sealed package. Cooked brown rice generally remains good for about a week in the refrigerator, while cooked white rice can last a few days longer.