Ever wonder why brown rice is better for you?

The difference between brown rice and white rice is not just color! A whole grain of rice has several layers.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.

Brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% 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.

Check out the wed link to find out the different kinds and about the rich flavors!

www.saveur.com/article/Mise-en-Place/Types-Of-Brown-Rice