date:May 29, 2013
lar mainstay because it's a rich source of energy, free of gluten, easy to digest, low in fat and packed with vitamins, minerals and other nutrients; however, some key elements like iron are lost when the bran on unmilled brown rice is stripped off to produce white rice, said Shannon Pinson, a USDA's Agricultural Research Service (ARS) plant geneticist at the ARS Dale Bumpers National Rice Research Center in Stuttgart, Ark.
In developing countries, re-fortifying rice after milling may not be a