As a food science expert with a focus on nutrition and food processing, I can explain the differences between white and brown rice.

White rice is the product of milling both brown rice and wild rice to remove the husk and the bran layer underneath. The milling process also removes the germ, which is the embryo of the rice kernel. What remains is the endosperm, which is the starchy part of the grain. This process makes white rice easier to digest and gives it a longer shelf life, but it also removes much of the fiber, iron, and B vitamins found in brown rice.

Brown rice, on the other hand, is a whole grain, which means it contains the entire grain kernel: the bran, the germ, and the endosperm. The bran layer contains most of the fiber, and the germ includes essential fatty acids, B vitamins, iron, zinc, and other minerals. Brown rice is nutrient-dense and has a lower glycemic index than white rice, which means it can help regulate blood sugar levels better than white rice.

In summary, the main differences between white and brown rice are the presence of the bran and germ in brown rice, which contribute to its higher nutritional value and fiber content, and the processing of white rice, which removes these parts, making it less nutritious but easier to digest.

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Brown rice is the whole grain with just the first outer layer (husk or hull) removed through milling. It retains its fiber and germ which contains vital nutrients. White rice is brown rice that has been milled to remove the bran and much of the germ, reducing fiber and nutrient content drastically.read more >>