Tag: Unpolished rice

An estimated 83% of calories from starches in Asian diets come from highly refined carbohydrates. This makes understanding the difference between polished and minimally processed options, such as unpolished rice, more critical than ever. Unpolished rice, often known as brown rice, retains the nutrient-rich bran and germ layers, which are stripped away during the extensive milling process to create white rice.

During the polishing process, conventional white rice loses up to 90% of its essential nutrients, including Vitamin B6. In contrast, unpolished rice, also known as brown rice, retains these critical layers, making it a nutritional powerhouse with significant health advantages.

Over 70% of health-related searches online focus on dietary choices. Among the most common food staples, rice consumption generates significant interest, especially concerning the debate on why unpolished rice is healthier than polished rice for overall well-being.

According to the USA Rice Federation, one cup of brown rice—a form of unpolished rice—provides two of the three recommended daily servings of whole grains. This fact highlights the significant nutritional value of minimally processed rice, but what exactly is unpolished rice?

According to nutritional data, Rajamudi rice boasts a remarkable 10.18 grams of dietary fiber per 100 grams of its raw, unpolished form. This impressive fiber content distinguishes it as a highly nutritious whole grain, providing significant health benefits over its refined counterparts.

Over half of the world's population relies on rice as a staple food, but not all varieties are created equal. When we explore the lesser-known, heritage varieties, a common question arises: Is Rajamudi rice a whole grain? The simple and definitive answer is yes, Rajamudi rice is indeed a whole grain.

According to Healthline, brown rice is generally more nutritious than its white counterpart due to its higher fiber, magnesium, and other essential nutrients. The primary difference lies in the processing; while brown rice is a whole grain that retains its bran and germ, white rice has these nutrient-rich layers removed. This minimal processing is key to understanding its other common name.

Over 40,000 cultivated varieties of rice exist globally, but not all of them retain the same nutritional components during processing. So, what rice has bran and germ? The answer lies in whole, unpolished rice varieties like brown, red, and black rice, which keep these nutrient-dense layers intact during milling.

The milling process can strip away as much as 98% of a rice grain's vitamin B1, or thiamine. Understanding which nutrients may be lost when rice is polished is crucial for anyone relying on this grain as a staple food source, as it highlights the stark nutritional differences between white and brown rice.

Polishing rice removes up to 90% of its thiamine content, a critical B vitamin, leading to the debilitating disease known as beriberi. The deficiency due to eating polished rice is a serious health concern, particularly in regions where it is a staple food.