Brown Rice

Brown rice is unmilled or partly milled rice. It is more nutritious than white rice, but goes rancid more quickly because the germ—which is removed to make white rice. Brown rice and white rice have similar number of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.

Brown rice rich in vitamin B1 (Thiamine) helps to prevent the disease beriberi. A nervous system ailment caused by B1 (Thiamine) deficiency. Thiamine is involved in the breakdown of energy molecules such as glucose and is also found on the membranes of neurons. Symptoms of beriberi include severe lethargy and fatigue, together with complications affecting the cardiovascular, nervous, muscular, and gastrointestinal systems.

With the regular consumption of brown rice, I can feel that I am more energetic and less easily to get tired, especially on my legs.