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Is Brown Rice Better Than White Rice?

Is Brown Rice Better Than White Rice?

Brown rice and white rice are two types of rice that are popular worldwide. Rice is a staple food for millions of people all over the world and an essential component of many cuisines. Rice is a grain that comes in a variety of colours and flavours, the most common of which are white rice and brown rice. We will compare the nutritional benefits of brown rice and white rice in this essay to see if brown rice is superior to white rice.

What is Brown Rice?

Brown rice is a whole grain rice that has been stripped of its outer husk but retains its bran and germ layers. The bran layer contains fibre and minerals, whereas the germ layer contains healthy fats, vitamins, and antioxidants. Brown rice is distinguished from white rice by its nutty flavour and chewy texture.

What is White Rice?

White rice is a refined grain in which the bran and germ layers have been removed, leaving only the endosperm. In comparison to brown rice, the endosperm is primarily composed of carbohydrates and is relatively low in nutrients. White rice has a softer texture and a milder flavour than brown rice, making it a popular ingredient in a variety of dishes.

Nutritional Comparison

Due to processing and the retention of various layers within the rice grain, brown rice and white rice have different nutritional profiles. Let's examine the nutritional variations between brown rice and white rice in more detail.

Nutritional differences between brown rice and white rice

Brown rice and white rice have different nutritional profiles because of the processing methods used to produce them.

Brown rice is a whole grain, which means it contains the bran, germ, and endosperm of the grain. Brown rice is therefore more nutritious than white rice because it contains more fibre, vitamins, and minerals. Specifically, one cup of cooked brown rice (195g) provides:

Calories: 216
Carbohydrates: 45g
Fiber: 3.5g
Protein: 5g
Fat: 1.8g
Thiamin: 16% of the Daily Value (DV)
Niacin: 13% of the DV
Vitamin B6: 10% of the DV
Folate: 6% of the DV
Iron: 5% of the DV
Magnesium: 21% of the DV
Phosphorus: 16% of the DV
Potassium: 11% of the DV
Zinc: 8% of the DV

White rice, on the other hand, has had the bran and germ removed during processing, resulting in a lower nutritional content. One cup cooked white rice (186g) provides:

Calories: 205
Carbohydrates: 45g
Fiber: 0.6g
Protein: 4.2g
Fat: 0.4g
Thiamin: 10% of the DV
Niacin: 15% of the DV
Vitamin B6: 8% of the DV
Folate: 8% of the DV
Iron: 5% of the DV
Magnesium: 11% of the DV
Phosphorus: 15% of the DV
Potassium: 2% of the DV
Zinc: 6% of the DV

As you can see, brown rice has more fibre, magnesium, and potassium than white rice, while white rice has slightly more iron and niacin.

Fiber Content

Brown rice has a higher fibre content than white rice. One cup of cooked brown rice has 3.5 grammes of fibre, whereas one cup of cooked white rice has only 0.6 grammes. Fiber is a necessary nutrient that aids digestion and promotes feelings of fullness, making it an essential component of a healthy diet.

Vitamin and Mineral Content

Brown rice contains several vitamins and minerals that white rice does not. Brown rice contains more B vitamins, such as thiamin, niacin, and vitamin B6. It also has higher mineral levels, such as magnesium, phosphorus, and potassium. These nutrients are necessary for bone health, nervous system support, and blood pressure regulation.

Antioxidant Content

Brown rice contains more antioxidants than white rice. Antioxidants are compounds that aid in the protection of cells from the harmful molecules known as free radicals. Brown rice is high in antioxidants such as phenols, flavonoids, and anthocyanins, which are pigments that give foods their distinctive colors.

Glycemic Index

The glycemic index (GI) of a food indicates how quickly it raises blood sugar levels. High GI foods digest quickly and cause a spike in blood sugar levels, whereas low GI foods digest slowly and cause a more gradual rise in blood sugar levels. Brown rice has a lower GI than white rice, which means it raises blood sugar levels more slowly. This makes brown rice a better choice for diabetics or those trying to control their blood sugar levels.

Calorie Content

Brown rice and white rice have similar calorie content, with one cup of cooked brown rice contains about 216 calories, while one cup of cooked white rice contains about 205 calories.


Brown rice is generally considered to be the healthier option in terms of nutritional value because it is a whole grain and retains the bran, germ, and endosperm, which contain important nutrients such as fibre, vitamins, and minerals.

Brown rice contains more fibre and has a lower glycemic index (GI) than white rice, which means it can help regulate blood sugar levels and promote feelings of fullness, both of which may be beneficial for weight loss.

White rice, on the other hand, is still a good source of energy and nutrients, and it may be a better option for people who have digestive issues or need to follow a low-fiber diet.

Finally, the choice between white rice and brown rice comes down to personal dietary needs and preferences. Brown rice is a better choice if you want to increase your fibre intake and improve your overall diet. White rice, on the other hand, can be a good option if you need a quick source of energy and don't have any problems with blood sugar regulation.

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