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The earliest record of rice being cultivated in China date back to 7000 B.C.E., and rice was exclusive to Asia before travelers brought it into ancient Greece. According to Shinto belief, the Emperor of Japan is the living embodiment of Ninigo-no-mikoto, the god of the ripened rice plant.
The Spanish introduced rice into South America in the 17th century, and was the slaves who brought rice from Africa to South Carolina. Today the United States produces a mere 1% of the world’s rice. Japan plans to start producing ethanol for cars from rice by March 2009
White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.
Health Benefits of Brown Rice
- Cholesterol
In the polishing process the rice bran oil is removed, which without the protective layer removed in the initial stages of processing, will quickly become rancid. The rice bran oil, which is present only in brown rice, contains gamma-oryzanol, a compound that lowers cholesterol levels.
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- Blood glucose
In a human study it was concluded that brown rice is more suitable for diabetics than milled rice, due to the blood glucose lowering effects of brown rice.
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- Dietary fiber
Brown rice is an excellent source of fiber, which is good for stabilizing blood sugar levels and helping to eliminate food cravings.
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- Cancer
Studies have demonstrated that inositol hexaphosphate (IP6), a naturally occurring substance found in high-fiber foods such as brown rice, has the ability to inhibit a number of cancers, especially pancreatic cancer.
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- Minerals and vitamins
Brown rice is a good source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6.
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Nutrient Values of Brown Rice per 100g
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Dietary Fiber
1.8g
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Sugars
0.35g
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Sodium
5mg
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Zinc
0.63mg
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Potassium
43mg
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Niacin
1.528mg
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Magnesium
43mg
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Copper
0.1mg
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Calcium
10mg
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Iron
0.42mg
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Vitamin E
0.03mg
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Vitamin C
0mg
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Vitamin B6
0.145mg
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Vit. B1 (Thiamine)
0.096mg
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Vit. B2 (Riboflavin)
0.025mg
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References:
The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
Benders' Dictionary of Nutrition and Food Technology.
USDA National Nutrient Database for Standard Reference
PubMed. PMID: 17574044
PubMed. PMID: 11366552
PubMed. PMID: 17127465
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