Brown Rice (Long Grain)
Considered the most nutritious. Significantly higher in fiber, B vitamins (especially B6), Magnesium, and antioxidants compared to white and parboiled rice. Higher oil content in the germ gives it a shorter shelf life than white rice.
Processing: Only the inedible outer husk (hull) is removed, leaving the nutrient-rich bran and germ intact (making it a 100% whole grain). Appearance: Brown in color (can vary to reddish or black depending on the bran pigment).
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