Rice is one of the most important dietary carbohydrates in the world, with more than half of the world’s population depending on it. Usually boiled or steamed, it can also be milled to make gluten-free flour.
Brown rice retains the bran layer and therefore contains protective compounds called flavonoids, including apigenin and quercetin. These compounds play an important role in protecting against disease.
Rice is one of the most important dietary carbohydrates in the world, with more than half of the world’s population depending on it. Usually boiled or steamed, it can also be milled to make gluten-free flour.
Brown rice retains the bran layer and therefore contains protective compounds called flavonoids, including apigenin and quercetin. These compounds play an important role in protecting against disease.
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