Brown rice, 100% from organic farming.
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It has more nutritional value than white rice because the bran contains many elements such as fiber, vitamins B1 (thiamine), vitamin B2 (riboflavin), B3 (niacinamide), vitamin D, iron, magnesium, calcium and potassium that are lost grinding is subjected to which white rice. Brown rice also retains the germ that provides proteins and fatty acids and their aleurone layer that contains elements that eliminate the angiotensin influences the development of atherosclerosis and hypertension.
In the U.S., federal legislation ensures that the levels of vitamins B1, B2, B3 and D, and folic acid levels, calcium and iron content in rice did not fall below a certain threshold, otherwise the rice has being enriched.
Brown rice needs more cooking time is harder than white rice chewing, and becomes rancid more quickly. Normally the rice remains months, but to extend its lifetime and prevent the proliferation of the flour moth periods should be frozen or vacuum-pack it.
In Asia, has traditionally been viewed as a food for poor and times of hardship and war. In Western countries, since the second half of the twentieth century is often associated with healthy eating.