Finest quality Thai Brown Rice. Only the hull has been removed to produce brown rice and is the least nutritionally damaging. If brown rice has its bran and most of the germ layer removed the result is a whiter rice but which has lost many valuable nutrients. Polihing removes another important nutrient, the aleurone layer of the grain. This is a layer filled with essential fats but, because they are highly susceptible to rancidity, the layer is removed to extend shelf life.
White rice is simply a refined starch that is largely bereft of its original nutrients (the process that converts brown rice into white destroys 67% of vitamin B3, 80% of Vitamin B1, 90% of vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron and all of the dietary fibre and essential fatty acids). Unlike white rice, brown rice is an excellent source of manganese and a good source of the minerals magnesium and selenium. It also contains eight times the supply of B vitamins.