Brown rice, which contains all of its healthy bran and germ, has more than twice as much ﬁber, potassium, vitamin B6, and magnesium as reﬁned white rice, as well as more of many other essential nutrients. However, white rice is still more common in many places around the world. Nutrition researchers surveyed 82 adults in Chennai, India to learn about their attitudes and preferences towards diﬀerent types of rice, and also conducted taste tests. “Cooking quality and appearance of the grains” were the most important factors shoppers considered when choosing rice. While most strongly preferred white rice, 93% of participants were willing to substitute brown rice, if aﬀordable, after the taste tests and learning about the health beneﬁts. The researchers conclude that “education regarding health beneﬁts may help this population switch to brown” rice.
Journal of the American College of Nutrition. 2013 Feb;32(1):50-7. (Sudha V et al.)
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