Brown rice is a type of rice that only removes the husk, that is, the rice hull, but does not remove the germ and bran of the rice grain inside. The outer bran layer is where many nutrients are contained: vitamins B, E, magnesium, manganese, iron, selenium, fiber and especially gamma oryzanol. In particular, brown rice contains much higher vitamin B1 and fiber than white rice and many nutrients only found in rice bran, so using brown rice is more beneficial to health than regular white rice.
Fiber in brown rice has the effect of preventing constipation, laxative, helping the digestive system work better. For people with diabetes, at this time fiber is like a net that blocks and filters sugar in food, helping them control blood sugar better, reduce cholesterol. Therefore, brown rice is very good for patients with diabetes, cardiovascular disease, improves digestion, liver function, and weight loss.
Types of rice brand Tue Hai
Nang Hoa Rice - Go Cong Dong: This is a new specialty of Go Cong, Tien Giang and is also a high-quality rice in the Southwest region. The rice has a moderate stickiness, has a pandan leaf aroma and a high iron content.
Jasmine Rice: The rice has a pleasant jasmine aroma, is very popular with consumers, and is a specialty of the Mekong Delta.
Séng Cu Rice - Muong Lo Yen Bai: This is a specialty rice of the ethnic groups in the Northwest region and is also a high-quality rice of Northern Vietnam, with only 2 crops per year. Although the yield is not high, the rice has a special delicious flavor and high nutritional content.
Ingredients: 100% clean brown rice - no preservatives.
How to cook brown rice: According to the Health Care Handbook, pages 25 and 30.
How to roast brown rice to drink: According to the Health Care Handbook, page 35.
Brown rice is used instead of white rice to cook rice for daily meals, cook porridge, roast rice to make tea to drink, and process into delicious cakes such as rice vermicelli, noodles, pho, and rice paper.