Brown Rice, Cooked
Rice is the second largest production crop worldwide, but first for human food contribution, providing a substantial amount of calories for most of Asia, South America, and the Indies. Studies have shown that whole grain brown rice may help reduce the risk of diabetes, help lower cholesterol and aid in healthy weight management. Brown rice is far superior than white rice, with higher levels of vitamins and minerals. Manganese, a mineral that helps us digest fats and utilize protein and carbs, makes up 88% of the daily recommended value in just one cup of cooked brown rice! The bran is left on the grain, making it higher in fiber. Rice is a great gluten-free option for those who can't tolerate wheat or gluten. Use the milling blade to grind into a powder or add in cooked brown rice before extracting.
When you select a rice, it's important to consider how you will be using it. Cooking times and methods will vary depending on the type and size of rice you choose. A general rule is the smaller the grain, the stickier it will be. Storage methods may also differ from one type to another.
Calcium 2.0% Iron 4.7%
Vitamin D 0.0% Vitamin E 1.1%
Vitamin K 1.5% Thiamin 12.9%
Riboflavin 3.0% Niacin 15.4%
Vitamin B-6 14.6% Folate 2.0%
Vitamin B-12 0.0% Panto. acid 5.8%
Phosphorus 16.8% Magnesium 21.7%
Zinc 8.5% Selenium 28.3%
Copper 10.1% Manganese 91.4%