Brown Rice  Oryza sativa
Brown rice has a sweet nutty flavor. It is produced by removing the outer husk of the rice plant, leaving the nutritious bran and germ layer intact. To produce white rice, these layers are removed. The nutrients lost in this process include magnesium, vitamin B1, vitamin B3, and iron.

Contains 4 times as much insoluble fiber as white rice. A serving contains almost 85% of the RDA of manganese, a mineral vital for a healthy nervous system.

Should be a mainstay in the diet of those with depression disorders.

Soak rice to increase beneficial enzymes which makes the rice more nutrient rich.

Native to Asia, earliest records indicate it has been cultivated in China for thousands of years.

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