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Brown Rice

பழுப்பு அரிசியின் ஆரோக்கிய நன்மைகள் பெரும்பாலும் முழு தானியமாக இருப்பதால். HSPH இன் படி, பழுப்பு அரிசியில் உள்ள நார்ச்சத்து கொழுப்பைக் குறைக்க உதவுகிறது, செரிமானப் பாதை வழியாக கழிவுகளை நகர்த்துகிறது, முழுமையை ஊக்குவிக்கிறது, மேலும் இரத்தக் கட்டிகளை உருவாக்குவதைத் தடுக்கலாம். பழுப்பு அரிசி குறைந்த "கிளைசெமிக் குறியீட்டு" உணவாக கருதப்படுகிறது

The health benefits of brown rice are largely due to it being a whole grain. According to HSPH, the fiber in brown rice helps lower cholesterol, moves waste through the digestive tract, promotes fullness, and may help prevent the formation of blood clots. Brown rice is considered a low "glycemic index" food
Price: 110.00

In Stock

1.00 gms
The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain--a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
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