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Brown Rice as Useful Nutritional Source

Brown Rice as Useful Nutritional Source

Naseem Zahra1* and Shajia Jabeen

1Food and Biotechnology Research Centre, PCSIR Laboratories Complex, Ferozepur Road, Lahore-54600, Pakistan; 2Institute of Biochemistry and Biotechnology, University of the Punjab, Lahore, Pakistan.  


Rice is widely consumed food entity in half of the world’s population. Brown rice is unrefined, coarse and unpolished whole grain rice which is directly obtained by removing only husk. In Brown rice, the embryo may or may not be left undamaged depending upon the hulling process. Brown rice may become white rice when the bran layer is exposed of in the milling process. In present era where diseases are common and people are in search of nutritious diet containing minerals and essential compounds, brown rice is found to be healthiest and minerals rich food commodity. Due to its appearance, color and texture it is rarely used. Brown has a meek nutty flavor and may become rancid more rapidly, but it is extreme more nutritious as compared to processed rice. Brown rice is the whole grain rice and is high in fiber contents. Brown rice is also rich in phosphorous, magnesium, thiamin, selenium, manganese, niacin and vitamin B6. This review entails important and healthiest aspects of brown rice to include it in regular diet. 


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Pakistan Journal of Agricultural Research


Vol. 33, Iss. 4, Pages 692-956

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