Brown Rice

Brown rice and have similar amounts of calories, carbohydrate, fat, and protein. Many types of brown rice however contain far more fat than white rice. The difference between the two lies in processing and nutritional content. If only the outermost layer of a grain of rice is removed, the result is brown rice. If the bryan layer underneath is removed, the result is white rice. Several vitamins and dietary minerals and are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as Vitamin B, vitamin B3 , and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration(FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.

Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain

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