Brown rice is whole grain rice, with the inedible outer hull removed but bran layer maintained. Outer bran is rich in vitamin group B, vitamin E, magnesium, manganese, iron, selenium, fiber and especially gamma oryzanol. In particular, vitamin B1 and fiber in brown rice are much higher than in white rice and many more nutrients are abundant in rice bran; thus, brown rice is more nutritious than white rice.
Fiber in brown rice is effective against constipation, laxative, helping the digestive system work better. For people with diabetes, fiber is like a sugar filter in the food, preventing and helping them control their blood glucose better, lowering cholesterol. As a result, brown rice is very good for patients with diabetes, cardiovascular disease, digestion improvement, liver function, weight loss.
Tue Hai rice products:
Nang Hoa Rice – Go Cong Dong: A new specialty grown in Go Cong, Tien Giang and it is also a premium rice cultivar of Southwest Vietnam. The cooked rice has a moderate plastic texture, pandan flavor and high iron content.
Séng Cù Rice – Muong Lo Yen Bai: This is the specialty of the Northwest ethnic group and it is also the best quality rice in Northern part of Vietnam, harvesting twice a year. Although the yield is not high, the rice has a unique taste of deliciousness with high nutrient content.
Ingredients: 100% brown rice – no preservatives.
Brown rice cooking method: According to Ohsawa Notebook p.25-30.
Roasted brown rice making method: According to Ohsawa Notebook p.35.
Brown rice can replace white rice to make daily cooked rice, porridge, roasted rice tea, noodles, vermicelli, rice papers, ect.