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White rice and brown rice/ Which is healthier?

2025-05-03 09:17:00, Kuriozitete CNA

White rice and brown rice/ Which is healthier?

Traditionally, rice is processed to remove its inedible outer husk. Brown rice retains the bran and germ, elements that give it its characteristic color and increase its nutritional value. In contrast, white rice has both the bran and germ removed, leaving only the inner part of the grain.


The researchers conducted an extensive review of existing literature on the nutritional value of brown and white rice, with an emphasis on arsenic exposure levels.

As Fox News reports, they used data from the U.S. Environmental Protection Agency (EPA) and the Joint Institute of Food Science and Applied Nutrition’s “What We Eat in America” database to calculate the average American’s rice consumption. They found that the bran that covers brown rice contains significantly higher amounts of inorganic arsenic compared to the interior of white rice.

“The bran and germ of brown rice contain higher concentrations of arsenic – and especially inorganic arsenic – than the endosperm of white rice,” the researchers report.

According to the study, the concentration of inorganic arsenic in brown rice was 70% higher than in white rice. In rice grown in the US, the percentage of inorganic arsenic in brown rice reached 48%, compared to 33% in white rice.

Dietitian Sheri Coleman Collins, a food allergy specialist in Atlanta who was not involved in the study, said the findings highlight the importance of variety in the diet. She noted that arsenic, like other natural and man-made toxins, exists in the soil and eventually enters the food chain.

The study's lead author, Professor Felicia Wu, from MSU's College of Agriculture and Natural Resources, emphasized that this research is important because it shows that consumers should consider not only nutritional value but also food safety when making choices.

Arsenic is found in many forms, organic and inorganic, and according to scientists, inorganic arsenic is a known carcinogen to humans.





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