Description

In some parts of the world, the word "to eat" literally means "to eat rice." All varieties of rice are available throughout the year, supplying as much as half of the daily calories for half of the world's population.

The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys *7% of the vitamin B3, *0% of the vitamin B1, *0% of the vitamin B6, half of the manganese, half of the phosphorus, *0% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.