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.