The processing of white rice also means it loses some of its naturally occurring B vitamins as well. Brown rice is higher in niacin, B6 and thiamin than its cousin.
This is also true of magnesium, iron, potassium, zinc and phosphorus.
There are many enriched white rices on the market, meaning they have had nutrients added back in after processing. But enriching and fortifying are never as beneficial as the naturally occurring nutrients because of the quality and source of the nutrients. Additionally, they may not appear in the same natural ratio.
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