From a public health perspective, this news means that now there's one more option for the nearly 90 percent of Americans who know that whole grains should be part of a healthy diet and the 70 percent who say they would be likely to increase whole grain consumption if the benefits were clearly listed on the package(1).
"Rice is the most popular grain around the world, which makes brown rice a great choice for increasing whole grain intake," says Joann Slavin, PhD, RD, whole grains expert and Professor of Food Science and Nutrition at the University of Minnesota. "In the United States, where chronic diseases such as heart disease and cancers are common, encouraging whole grain brown rice consumption could have a significant public health impact."
One hundred percent whole grain brown rice is an economical, nutritious
and versatile food. With only the inedible hull removed, brown rice
contains beneficial phytonutrients including antioxidants, anthocyanins,
phytosterols, tocopherols oryzanol and many other potentially protective
substances that have been found to help reduce the risk of heart disease,
certain cancers, type II diabetes and potentially aid in weight
maintenance. Brown rice also contains 15 vitamins and minerals, including
B-vitamins, potassium, magnesium, selenium, iron, and 2 grams of fiber per
one half cup of cooked rice.
According to the EatingWell/USA Rice survey:
-- 87 percent of consumers know that whole grains are good for them.
However, while more than 80 percent know whole grains can be protective
against cardiovascular disease, less than two-thirds are aware that
they also offers protection aga
|SOURCE USA Rice Federation|
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