<\/p>\n
Rice is<\/span>an essential food for much of the world’s population, consumed daily in Asia and spread to other continents as well. Both come from the same plant,Oryza sativa<\/em>.
\nThink, for example, of the growing popularity of sushi and pok\u00e9rie restaurants, where rice is the basis of complete and balanced dishes through the addition of vegetables, proteins, and sauces.
\nIts neutral, mild flavor<\/em> makes it versatile<\/em> for<\/em> both savory and sweet dishes<\/em>, such as pudding or porridge, ideal for breakfast or as an energy snack.
\nThere are many varieties of rice, differing in color and grain type: round, long, white, red, Venus.
\nThe best known and most widely used types, especially by athletes, are white rice and brown rice.
\nLet’s compare them. <\/p>\nOn the nutritional level<\/h3>\n
\nWhat differentiates them is the manufacturing process.
\nBrown rice contains more fiber because of the presence of the bran<\/em>, the outer covering, and the germ<\/em>, the heart of the grain that contains all the most important nutrients.
\nAfter being harvested, brown rice is only partially milled to be made digestible by our digestive system, without being stripped of the bran and germ, both of which are rich in fiber, vitamins, and antioxidants.
\nWhite rice undergoes a milling process that strips it of these parts, leaving intact only the “heart” of the grain consisting of 90 percent starch<\/em>.
\nThe fact that white rice is devoid of bran and germ can make it softer when cooked. <\/p>\nThe pros and cons<\/h3>\n
Brown rice<\/h4>\n