Playing a role as a essential part in life, rice is always in our daily diet. There are many types of rice from which many kinds of food are processed. My friends and I enjoy a dish from brown rice by chance in a market. It is difficult for us to eat this food at first, but later some are very fond of this taste. For that, there is an special interest in brown rice among us and a discussion happens. We center on three differrences between brown rice and white rice.
The first point of discussion is their colors. White rice results after it has been refined, which invloves removing its husk, bran and germ, only the inner white kernel is left. However, brown rice removes its husk and still remains brown.
We also consider another difference between their nutritous value. Compared to white rice, brown rice is more nutritious than it. It is said that the polishing process of white rice removes important nutrients such as 67% vitamin B3, 80% vitamin B1, 90% vitamin B6...In contrast, brown rice still remain vitamins, minerals, fiber,...
Finally, we discuss about their different effects to our health. For a study by researchers from the Harvard School of Public Health in Massachusetts, whereas people who eat five or more servings of white rice per week had a seventeen percent increased risk of developing type two diabetes, those who eat two or more servings of brown rice a week has an eleven percent reduced risk of getting the disease.
In the end, we realize that brown rice and white rice play the different roles. In fact, we can't only eat brown rice in each meal instead of white rice. In addition, brown rice does not last as long as white rice because of the oil rich layer of bran, so white rice has more export value than brown rice in both the quantity and the price. On the other hand, brown rice is better for our health and provides us more nutrients than white rice. Thus, we agree to acknowledge the importance of each kinds.
The first point of discussion is their colors. White rice results after it has been refined, which invloves removing its husk, bran and germ, only the inner white kernel is left. However, brown rice removes its husk and still remains brown.
We also consider another difference between their nutritous value. Compared to white rice, brown rice is more nutritious than it. It is said that the polishing process of white rice removes important nutrients such as 67% vitamin B3, 80% vitamin B1, 90% vitamin B6...In contrast, brown rice still remain vitamins, minerals, fiber,...
Finally, we discuss about their different effects to our health. For a study by researchers from the Harvard School of Public Health in Massachusetts, whereas people who eat five or more servings of white rice per week had a seventeen percent increased risk of developing type two diabetes, those who eat two or more servings of brown rice a week has an eleven percent reduced risk of getting the disease.
In the end, we realize that brown rice and white rice play the different roles. In fact, we can't only eat brown rice in each meal instead of white rice. In addition, brown rice does not last as long as white rice because of the oil rich layer of bran, so white rice has more export value than brown rice in both the quantity and the price. On the other hand, brown rice is better for our health and provides us more nutrients than white rice. Thus, we agree to acknowledge the importance of each kinds.
