Rice, an important staple of any healthy diet, is an excellent source of complex carbohydrates and complements protein dishes very well.
Rice is the dietary backbone for over half the world's population. In Asian countries, each person consumes, on average, ninety kilograms of rice a year whilst Americans eat about nine and a half kilograms per person, per year. Rice is one reason why Asian diets are so low in saturated fat. While Americans tend to view rice as a side dish to a meat-centered diet, Asians view rice as the focus of the meal. Increasing the amount of rice and decreasing the amount of meat served helps reduce saturated fat intake.
Brown rice is tan in colour and has a chewy texture and a nutty flavour. It is more perishable than white rice but keeps about six months, and longer if refrigerated.
Brown rice, a whole grain, provides three times the fibre of white rice and is an excellent source of manganese and a good source of selenium, magnesium, many B vitamins, and fibre. In addition, whole grains help prevent weight gain, and eating whole grains is correlated with a lower body weight, according to a study that followed over seventy-four thousand female nurses for twelve years.
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