Derek wrote:


Here's a website that compares different types of rice. The Lundberg facts
seem to be comparable to the brown rice listed.

http://www.pechsiam.com/allabout_nutrition.htm


Thanks for the link. Looking at the phosphorus and potassium numbers,
it appears they are analyzing the nutrition of _raw_ rice. Check out
the differences between raw and cooked brown rice at the site I
mentioned earlier, and you'll see that phosphorus, magnesium, and
potassium drop to about one-fourth in cooked:

http://tinyurl.com/6xkox

White rice isn't bad for you, brown rice simply has more of what's good for
you.

And what is this, exactly? Fiber, I'll grant you. But everything else
looks like just quibbling over trace nothings.

--crymad