What is Brown Rice?
Brown rice is an unrefined and unpolished whole grain which is produced. By removing the surrounding hull of the rice kernel. Its grain retains its nutrient-dense bran and germ layer. It is chewier as compared to white rice and has a nutty flavor.
The American Eurasian Journal of Agronomy, in research, titled “Brown Rice-Beyond the Color Reviving a Lost Health Food. A Review” points on the benefits of including brown rice in the diet. It also suggests that brown rice is way better than white rice when it comes to nutritional values.
Germinated Brown Rice
Germinated brown rice, also known as ‘sprouted brown rice’, is another popular form of brown rice. Attributing to its high nutritional value. The high nourishing content of the germinated brown rice is due to the presence of gamma-aminobutyric acid (GABA).
The germinated form can be obtained by soaking. And sprouting of the brown rice in water for a specified number of hours. This method has been considered best for obtaining the maximum amount of GABA. And elevating the levels of proteins and good enzymes in the germinated brown rice.
The process of germination also leads to a significant increase in essential components. Such as ferulic acid, lysine, magnesium, potassium, vitamin E, niacin, vitamin B 6, thiamine. And the dietary fiber in the brown rice.
These nutrients aid in better absorption during digestion and prevent intestinal irritation, inflammation, and allergies. It can be stored in dried form to increase its shelf life without affecting its advanced nutritional worth.
Why eat Brown Rice?
Most of us are aware of the fact that brown rice is better than white rice. The reason that makes it stand out is the quality and quantity of nutrients it offers. The process of milling that converts brown rice into white rice strips away most of its nutritional value.
Brown rice thus retains its immense treasure of healthful constituents. There are many varieties of brown rice available in the market with their unique flavor. Aromatic components, and varied concentration of fatty acids.
Brown rice contains essential natural oils which have the potential to go stale if stored for too long. It is advisable to check the expiry or ‘use by’ date to ensure freshness. Raw brown rice can be stored for up to six months in an airtight container at room temperature. To keep the freshness intact.
To extend its shelf life, it can be refrigerated. Cooked brown rice should be stored with caution. Incorrect storage of cooked rice triggers the growth of bacteria called Bacillus cereus. Which can cause food poisoning irrespective of reheating. It should neither be stored at room temperature and nor reheated more than once.
How to cook brown rice?
Brown rice takes a longer cooking time and requires more water because of its outer fiber coating. For one cup of rice, you may use two and a half to three cups of water. Prior soaking of brown rice cuts down the cooking time. Soaked brown rice would take about 35-40 minutes to get ready.
Word of Caution: Brown rice is generally hypoallergenic. And does not contain any significant amount of disturbing elements such as purines or oxalates.
Brown rice is a super whole grain which is packed with a high degree of healthy components. It extends its beneficial effects to many organs including the heart, digestion, brain, bones, muscles, cholesterol, and blood pressure.
Brown rice aids in giving relief from various skin conditions like psoriasis. Promotes healthy skin and also helps restore hair loss. It has anti-aging qualities attributing to the presence of ferulic acid. An antioxidant which helps in the prevention of skin aging.
Brown rice is rich in folate which is essential during pregnancy for the healthy growth of the fetus. Small portions of brown rice are also recommended for patients suffering from candida infections. Attributing to its richness in digestive enzymes which is apt for a weakened digestive system.
It tones up the body and mind and helps combat general weakness and deficits in the body. 🙂 🙂