BENEFITS OF BROWN RICE

Eating brown rice rather than white rice appears to lower ones's risk of developing diabetes , according to a long-term study..


According to studies researchers found that those who ate atleast five servings of white rice a week had a 17 percent higher risk of developing Type 2 diabetes than those who ate less than one serving a month .


Replacing white rice with brown rice and other whole grains could lower risk by as much as 36 percent ..


White rice ,stripped of fiber ,vitamins , and minerals as it is refined ,is more likely to boost blood sugar than its whole grain relatives...


Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones..


Inositol hexaphosphate, a naturally occurring molecule found in high-fiber foods such as brown rice, is a compound that has been shown to demonstrate cancer prevention properties


In a study to determine the ability of brown rice bran’s fiber apart from its fatty acid composition to lower cholesterol, it was concluded that defatted rice bran did not lower lipid concentrations. Total cholesterol was significantly lower with consumption of a diet containing rice bran oil. 

NUTRITIONAL HIGHLIGHTS
Rice, brown,  long-grain, raw	Nutritional value per  100 g (3.5 oz)
Energy	1,548 kJ (370 kcal)
* Carbohydrates	77.24 g
Dietary fiber	3.5 g
* Fat	2.92 g
* Protein	7.94 g
Thiamine (Vit. B1)	0.401 mg
Riboflavin (Vit. B2)	0.093 mg
Niacin (Vit. B3)	5.091 mg
Pantothenic acid (B5)	1.493 mg
* Vitamin B6	0.509 mg
* Folate (Vit. B9)	20 mg
* Calcium	23 mg
* Iron	1.47 mg
* Magnesium	143 mg
Phosphorus	333 mg
Potassium	223 mg
Zinc	2.02 mg
Manganese	3.743 mg
Sodium	7 mg