Brown rice, also called cargo rice, brown rice or brown rice is husked rice, which has only removed the outer shell or husk, not edible. Retains full germ with the bran layer that surrounds, giving it a light brown color.
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 which is subjected white rice. Brown rice also preserves the germ that provides protein and fatty acids and their aleurone layer containing elements that remove inhibitor which influences the development of atherosclerosis and hypertension.
In the United States, federal law ensures that the levels of vitamins B1, B2, B3 and D, and the levels of folic acid, calcium and iron content in rice does not drop below a certain threshold; otherwise the rice has to be enriched.
Brown rice requires more cooking time is harder than chewing white rice, and becomes rancid more quickly. Normally brown rice retains months, but to extend its lifetime and prevent the proliferation of meal moth, recommended freezing periods or vacuum pack it. In Asia, has traditionally been regarded 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. It is mostly used in the preparation of vegetarian dishes.
