In article ,
Omelet wrote:

In article ,
Melondy wrote:

Brown has much more phosphorus and fiber but other than that they are
pretty equal. As far as carbs white has 82, brown has 78, Jasmine has 81
and glutinous has 81 per 100 grams. That's not much difference either.
There are many peoples around the world that have lived very well
including white rice in their diets. But it's not the only thing they
eat. As part of a good diet it is not a problem to eat whichever rice
one likes best.

We like red rice best, followed by brown, then black.

We also think that white rice is not nearly as flavorful.
It's not bad, but it's just not the same...

The increase in fiber content really lowers the GI value as well!
I'm actually more interested in that than total net carbs.

A friend's husband is diabetic and he is allowed brown rice but not
white because of the better GI (glycemic index). As you know, when
looking at carb content, other factors need consideration including
fiber which lowers the GI as well as "net carbs". And, of course, all
whole grains contain more fiber in addition to having a significantly
superior nutritional content. Except for sushi and risotto, we eat
mainly whole grain rice. Rice was originally milled mostly for
long-term storage reasons.

I suspect that one reason some people may not like brown rice is that
they've only had grocery store brands which are typically awful. Brown
rice needs to be purchased from a source that has a high turnover
because it has more oil in it which can cause it to go rancid, like
other whole grains, if stored in warehouses or left on shelves for
years. This can give it a somewhat bitter, off kind of a taste. The
thing about good, wholesome foods is that they cannot usually be stored
indefinitely.