Rice (Oryza sativa) is a food staple and primary crop grown all over the world. There are many different types of rice including long-grain basmati, red rice, white rice, brown rice and glutinous rice, but they are not equal in terms of health benefits. Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting to the brown colour or rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Brown rice is a whole grain that is high in fiber and loaded with nutrients like manganese, selenium, and magnesium. It is rich in complex carbohydrates.
Most of its carbohydrates come from starches while some come from fiber. While compare to white rice, brown rice is lower in carbohydrates. Most of the rice is produced by Asia follow by Americans and Africa. Brown rice is normally cooked to be eaten as a source of carbohydrate for Asian. Brown rice has a chewier and nuttier texture although its cooking time is longer than white rice. Brown rice is a highly nutritious food. It is a whole grain that is relatively low in calories (216 calories per cup), high in fiber, gluten-free and can be incorporated into a variety of dishes. The USA Rice Federation notes that brown rice contains no trans-fat or cholesterol. It has only trace amounts of fat and sodium. Brown rice has a low glycemic index which decrease insulin spikes as well as to stabilize glucose levels in the body.
Brown rice is rich in phytic acid, fiber, and polyphenols. It is a complex carbohydrate which helps slowing down the release of sugars as compared to white rice. 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 consists of manganese which will help to utilize the body fats. It also increases the activity of glutathione peroxidase, which raise the levels of HDL cholesterol within the obese individuals. Brown rice consists of selenium that has been proven to decrease the chance of colon cancer. The high amount of fiber within the rice accelerates the removal of cancer-causing chemicals within the gastrointestinal tract, and thus help protect against colon cancer. Brown rice is full of anti-oxidants that protect them from free-radicals damage. It also contains an enzyme, superoxide dismutase that protects the cells from oxidation damage. A comparative research showed that brown rice exhibits superior radical scavenging activity and prevent diseases caused by oxidation, like coronary heart diseases. Brown rice is good for digestive system due to its high fiber content. The fiber encourages healthy bowel movements, therefore can reduce bowel problems. This can prevent constipation.
Direction of Use*
Add 1/8 teaspoon to 6 tablespoon or 0.2% to 6% of total weight or as needed. Mix, top or blend in water, smoothies, beverages, ice-cream, kuih-muih, cake, jam, jelly, pudding, snacks, biscuits, desserts, dressing & recipes.
For Baking: Means need to add 0.2g-60g of the extract to make a 1kg cake. (Depends on personal preferences)
*Storage Method: Powder in Canister*
Store in a refrigerator/cool place after opening.
● Colour, taste, texture may vary from batch to batch, and sediment might occur as the ingredients used are natural.
● Some powder is very fine, while some powder is more coarse. Please take this into consideration when ordering.
● Stop using this product if an allergy occurs.