This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. Look at the nutritional breakdown for
100g of long grain below, courtesy of http://www.nutritionanalyser.com
-- is brown rice really that dominant? Any of you brown rice eaters
have any additional information that this comparison overlooks? Joe?


White Brown
-------------------------
Calories 130.00 111.00
Protein (g) 2.69 2.58
Fat Total (g) 0.28 0.90
Carbohydrate (g) 28.17 22.96
Fiber - Total (g) 0.40 1.80
Sugar - Total (g) 0.05 0.35
Calcium (mg) 10.00 10.00
Iron (mg) 1.20 0.42
Magnesium (mg) 12.00 43.00
Phosphorus (mg) 43.00 83.00
Potassium (mg) 35.00 43.00
Sodium (mg) 1.00 5.00
Zinc (mg) 0.49 0.63
Copper (mg) 0.07 0.10
Manganese (mg) 0.47 0.91
Selenium (mg) 7.50 9.80
Vitamin C (mg) 0.00 0.00
Thiamin (mg) 0.16 0.10
Riboflavin (mg) 0.01 0.03
Niacin (mg) 1.48 1.53
Vitamin B6 (mg) 0.09 0.15
Folate - Total (mcg)58.00 4.00
Food - Folate (mcg) 3.00 4.00
Folate - DFE (mcg) 97.00 4.00
Vitamin B12 (mcg) 0.00 0.00
Vitamin A (IU) 0.00 0,00
Retinol (mcg) 0.00 0.00
Vitamin E (mg) 0.04 0.03
Vitamin K (mcg) 0.00 0.60
Fat - Saturated (g) 0.08 0.18
Fat - Monosaturated (g) 0.09 0.33
Fat - Polysaturated (g) 0.08 0.32
Cholesterol (mg) 0.00 0.00

--crymad

Hey,

This is fascinating. Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice. And five
times as much sodium. Wow. You get some nice benefit in the mineral and
metal department, but not across the board. Thanks, Crymad. I'm off to share
this information with those who would have me eat this chewy muck. (For
chewing practice, I can eat raw carrots and apples, which I actually like.)

Michael
I'm drinking Drunken Concubine and listening to Janet Baker sing Schubert.


10/20/04

This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. Look at the nutritional breakdown for
100g of long grain below, courtesy of http://www.nutritionanalyser.com
-- is brown rice really that dominant? Any of you brown rice eaters
have any additional information that this comparison overlooks? Joe?


White Brown
-------------------------
Calories 130.00 111.00
Protein (g) 2.69 2.58
Fat Total (g) 0.28 0.90
Carbohydrate (g) 28.17 22.96
Fiber - Total (g) 0.40 1.80
Sugar - Total (g) 0.05 0.35
Calcium (mg) 10.00 10.00
Iron (mg) 1.20 0.42
Magnesium (mg) 12.00 43.00
Phosphorus (mg) 43.00 83.00
Potassium (mg) 35.00 43.00
Sodium (mg) 1.00 5.00
Zinc (mg) 0.49 0.63
Copper (mg) 0.07 0.10
Manganese (mg) 0.47 0.91
Selenium (mg) 7.50 9.80
Vitamin C (mg) 0.00 0.00
Thiamin (mg) 0.16 0.10
Riboflavin (mg) 0.01 0.03
Niacin (mg) 1.48 1.53
Vitamin B6 (mg) 0.09 0.15
Folate - Total (mcg)58.00 4.00
Food - Folate (mcg) 3.00 4.00
Folate - DFE (mcg) 97.00 4.00
Vitamin B12 (mcg) 0.00 0.00
Vitamin A (IU) 0.00 0,00
Retinol (mcg) 0.00 0.00
Vitamin E (mg) 0.04 0.03
Vitamin K (mcg) 0.00 0.60
Fat - Saturated (g) 0.08 0.18
Fat - Monosaturated (g) 0.09 0.33
Fat - Polysaturated (g) 0.08 0.32
Cholesterol (mg) 0.00 0.00

--crymad

Hey,

This is fascinating. Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice. And five
times as much sodium. Wow. You get some nice benefit in the mineral and
metal department, but not across the board. Thanks, Crymad. I'm off to share
this information with those who would have me eat this chewy muck. (For
chewing practice, I can eat raw carrots and apples, which I actually like.)

Michael
I'm drinking Drunken Concubine and listening to Janet Baker sing Schubert.


10/20/04

This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. Look at the nutritional breakdown for
100g of long grain below, courtesy of http://www.nutritionanalyser.com
-- is brown rice really that dominant? Any of you brown rice eaters
have any additional information that this comparison overlooks? Joe?


White Brown
-------------------------
Calories 130.00 111.00
Protein (g) 2.69 2.58
Fat Total (g) 0.28 0.90
Carbohydrate (g) 28.17 22.96
Fiber - Total (g) 0.40 1.80
Sugar - Total (g) 0.05 0.35
Calcium (mg) 10.00 10.00
Iron (mg) 1.20 0.42
Magnesium (mg) 12.00 43.00
Phosphorus (mg) 43.00 83.00
Potassium (mg) 35.00 43.00
Sodium (mg) 1.00 5.00
Zinc (mg) 0.49 0.63
Copper (mg) 0.07 0.10
Manganese (mg) 0.47 0.91
Selenium (mg) 7.50 9.80
Vitamin C (mg) 0.00 0.00
Thiamin (mg) 0.16 0.10
Riboflavin (mg) 0.01 0.03
Niacin (mg) 1.48 1.53
Vitamin B6 (mg) 0.09 0.15
Folate - Total (mcg)58.00 4.00
Food - Folate (mcg) 3.00 4.00
Folate - DFE (mcg) 97.00 4.00
Vitamin B12 (mcg) 0.00 0.00
Vitamin A (IU) 0.00 0,00
Retinol (mcg) 0.00 0.00
Vitamin E (mg) 0.04 0.03
Vitamin K (mcg) 0.00 0.60
Fat - Saturated (g) 0.08 0.18
Fat - Monosaturated (g) 0.09 0.33
Fat - Polysaturated (g) 0.08 0.32
Cholesterol (mg) 0.00 0.00

--crymad

Hey,

This is fascinating. Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice. And five
times as much sodium. Wow. You get some nice benefit in the mineral and
metal department, but not across the board. Thanks, Crymad. I'm off to share
this information with those who would have me eat this chewy muck. (For
chewing practice, I can eat raw carrots and apples, which I actually like.)

Michael
I'm drinking Drunken Concubine and listening to Janet Baker sing Schubert.


10/20/04

This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. Look at the nutritional breakdown for
100g of long grain below, courtesy of http://www.nutritionanalyser.com
-- is brown rice really that dominant? Any of you brown rice eaters
have any additional information that this comparison overlooks? Joe?


White Brown
-------------------------
Calories 130.00 111.00
Protein (g) 2.69 2.58
Fat Total (g) 0.28 0.90
Carbohydrate (g) 28.17 22.96
Fiber - Total (g) 0.40 1.80
Sugar - Total (g) 0.05 0.35
Calcium (mg) 10.00 10.00
Iron (mg) 1.20 0.42
Magnesium (mg) 12.00 43.00
Phosphorus (mg) 43.00 83.00
Potassium (mg) 35.00 43.00
Sodium (mg) 1.00 5.00
Zinc (mg) 0.49 0.63
Copper (mg) 0.07 0.10
Manganese (mg) 0.47 0.91
Selenium (mg) 7.50 9.80
Vitamin C (mg) 0.00 0.00
Thiamin (mg) 0.16 0.10
Riboflavin (mg) 0.01 0.03
Niacin (mg) 1.48 1.53
Vitamin B6 (mg) 0.09 0.15
Folate - Total (mcg)58.00 4.00
Food - Folate (mcg) 3.00 4.00
Folate - DFE (mcg) 97.00 4.00
Vitamin B12 (mcg) 0.00 0.00
Vitamin A (IU) 0.00 0,00
Retinol (mcg) 0.00 0.00
Vitamin E (mg) 0.04 0.03
Vitamin K (mcg) 0.00 0.60
Fat - Saturated (g) 0.08 0.18
Fat - Monosaturated (g) 0.09 0.33
Fat - Polysaturated (g) 0.08 0.32
Cholesterol (mg) 0.00 0.00

--crymad

All I know is stay away from refined and bleached rice which
automatically eliminates Uncle Ben. The Asian markets have the bags
which looks like they came directly from the rice patties side by side
with the rice cookers so it doesn't turn out as porridge. I grew up
on red beans and rice usually with rice pudding as desert. Making
good rice is like making good fudge.

Jim

crymad wrote in message ...
This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice.
snipped with a weed wacker

All I know is stay away from refined and bleached rice which
automatically eliminates Uncle Ben. The Asian markets have the bags
which looks like they came directly from the rice patties side by side
with the rice cookers so it doesn't turn out as porridge. I grew up
on red beans and rice usually with rice pudding as desert. Making
good rice is like making good fudge.

Jim

crymad wrote in message ...
This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice.
snipped with a weed wacker

All I know is stay away from refined and bleached rice which
automatically eliminates Uncle Ben. The Asian markets have the bags
which looks like they came directly from the rice patties side by side
with the rice cookers so it doesn't turn out as porridge. I grew up
on red beans and rice usually with rice pudding as desert. Making
good rice is like making good fudge.

Jim

crymad wrote in message ...
This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice.
snipped with a weed wacker

Michael Plant, crymad:
Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice.

Hey - those are GOOD fats.

... those who would have me eat this chewy muck.

Think of it as the textural equivalent of a single-tree Phoenix oolong as
compared with the insipid shallowness of stale Twinings that white-rice
mastication offers. Is it OK to discuss mastication here?

This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. ... Any of you brown rice eaters
have any additional information that this comparison overlooks?

I live on brown rice, mostly, but that's because I like it. It's that chewy,
mucky texture - actually, it's mostly the rich flavor. I usually blend two
or three rices, often a basmati or other aromatic rice with some mochi or
short-grain to make it chopstickable and add sweetness. Most US "brown" rice
is really white rice that's slightly less polsihed: looks brownish, but all
the good stuff's gone - that nutrient chart wouldn't apply. I recommend
Lundberg if it's available there.

Real brown rice is pretty chewy, as Michael says, especially if incorrectly
prepared - which is common. (Following package directions for amount of
water and cooking time makes a product I wouldn't eat.) It's far more
nutritious, too. But for most first-worlders other than vegans, that's
irrelevant. Like the alleged health benefits of tea: who cares, if it tastes
good? It's a tiny factor compared with eating MacPoison, smoking cheap
cigars, or conceiving that commercial chocolate deserved the heavenly
appellation Theobroma.

-DM

Michael Plant, crymad:
Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice.

Hey - those are GOOD fats.

... those who would have me eat this chewy muck.

Think of it as the textural equivalent of a single-tree Phoenix oolong as
compared with the insipid shallowness of stale Twinings that white-rice
mastication offers. Is it OK to discuss mastication here?

This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. ... Any of you brown rice eaters
have any additional information that this comparison overlooks?

I live on brown rice, mostly, but that's because I like it. It's that chewy,
mucky texture - actually, it's mostly the rich flavor. I usually blend two
or three rices, often a basmati or other aromatic rice with some mochi or
short-grain to make it chopstickable and add sweetness. Most US "brown" rice
is really white rice that's slightly less polsihed: looks brownish, but all
the good stuff's gone - that nutrient chart wouldn't apply. I recommend
Lundberg if it's available there.

Real brown rice is pretty chewy, as Michael says, especially if incorrectly
prepared - which is common. (Following package directions for amount of
water and cooking time makes a product I wouldn't eat.) It's far more
nutritious, too. But for most first-worlders other than vegans, that's
irrelevant. Like the alleged health benefits of tea: who cares, if it tastes
good? It's a tiny factor compared with eating MacPoison, smoking cheap
cigars, or conceiving that commercial chocolate deserved the heavenly
appellation Theobroma.

-DM

On Thu, 21 Oct 2004 10:59:30 GMT, Michael Plant wrote:

Hey,

This is fascinating. Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice. And five
times as much sodium. Wow. You get some nice benefit in the mineral and
metal department, but not across the board. Thanks, Crymad. I'm off to share
this information with those who would have me eat this chewy muck. (For
chewing practice, I can eat raw carrots and apples, which I actually like.)

Be careful about the comparison when the facts might not be entirely
accurate. Especially when the fats listed aren't that nasty.

There are no such beasts as "Monosaturated" and "polysaturated" fats,
except in typographic errors (and there are, actually, a lot of them on the
web). There are saturated fats, mono-UN-saturated fats, and
poly-UN-saturated fats.

(BTW: The software referenced actually lets you list "monounsaturated" and
"polyunsaturated" fatty acids - at least in the most recent demo version).

MonoUNsaturated fat lowers LDL and raises HDL It comes from olives, nuts,
and avocados.

PolyUNsaturated fat Lowers LDL and raises HDL. It comes from corn,
soybeans, some vegetable oils and fish.

Now, Saturated fats raise both LDL and HDL, so it's a mixed bag if you're
eating a lot of red meat and dairy.

In case you've forgotten, low-density lipoproteins (LDL) carry cholesterol
from the liver to the rest of the body. High-density lipoproteins (HDL)
carry cholesterol from the blood back to the liver, which processes the
cholesterol for elimination from the body.

So take another look at the comparison and notice that while brown rice
gives the consumer 2.25 times as much saturated (bad) fat, it also gives
the consumer 3.67 times as much monounsaturated fat and 4 times as much
polyunsaturated fat.

--
Derek

"The larger the island of knowledge, the longer the shorline of wonder." --
Ralph W. Sockman

On Thu, 21 Oct 2004 10:59:30 GMT, Michael Plant wrote:

Hey,

This is fascinating. Just look at all those nasty fats we get from brown
rice -- between three and four times as much as from white rice. And five
times as much sodium. Wow. You get some nice benefit in the mineral and
metal department, but not across the board. Thanks, Crymad. I'm off to share
this information with those who would have me eat this chewy muck. (For
chewing practice, I can eat raw carrots and apples, which I actually like.)

Be careful about the comparison when the facts might not be entirely
accurate. Especially when the fats listed aren't that nasty.

There are no such beasts as "Monosaturated" and "polysaturated" fats,
except in typographic errors (and there are, actually, a lot of them on the
web). There are saturated fats, mono-UN-saturated fats, and
poly-UN-saturated fats.

(BTW: The software referenced actually lets you list "monounsaturated" and
"polyunsaturated" fatty acids - at least in the most recent demo version).

MonoUNsaturated fat lowers LDL and raises HDL It comes from olives, nuts,
and avocados.

PolyUNsaturated fat Lowers LDL and raises HDL. It comes from corn,
soybeans, some vegetable oils and fish.

Now, Saturated fats raise both LDL and HDL, so it's a mixed bag if you're
eating a lot of red meat and dairy.

In case you've forgotten, low-density lipoproteins (LDL) carry cholesterol
from the liver to the rest of the body. High-density lipoproteins (HDL)
carry cholesterol from the blood back to the liver, which processes the
cholesterol for elimination from the body.

So take another look at the comparison and notice that while brown rice
gives the consumer 2.25 times as much saturated (bad) fat, it also gives
the consumer 3.67 times as much monounsaturated fat and 4 times as much
polyunsaturated fat.

--
Derek

"The larger the island of knowledge, the longer the shorline of wonder." --
Ralph W. Sockman

Michael Plant writes:

[...]

I'm drinking Drunken Concubine and listening to Janet Baker sing
Schubert.

Much better than the reverse, I'm sure.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Michael Plant writes:

[...]

I'm drinking Drunken Concubine and listening to Janet Baker sing
Schubert.

Much better than the reverse, I'm sure.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Michael Plant writes:

[...]

I'm drinking Drunken Concubine and listening to Janet Baker sing
Schubert.

Much better than the reverse, I'm sure.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

crymad writes:

This whole brown vs. white rice thing has been bothering me. I recall
researching the topic in the past, and that's probably when I stopped
fretting about eating white rice. Look at the nutritional breakdown for
100g of long grain below, courtesy of http://www.nutritionanalyser.com
-- is brown rice really that dominant? Any of you brown rice eaters
have any additional information that this comparison overlooks? Joe?


White Brown
-------------------------
[...other nutrients...]
Folate - Total (mcg)58.00 4.00
Food - Folate (mcg) 3.00 4.00
Folate - DFE (mcg) 97.00 4.00

Looks as if the white stuff in this comparison was doped with folate,
which raises questions about the other nutrients as well.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html