Brown rice is a
whole grain rice with only the inedible outer
hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice.
White rice is the same grain without the hull, the
bran layer, and the
cereal germ.
Red rice,
gold rice, and
black rice (also called purple rice) are all whole rice with differently pigmented outer layers.
Cooked, long-grain brown rice is 70% water, 26%
carbohydrates, 3%
protein, and 1%
fat. In a reference amount of 100 grams (3.5 oz), cooked brown rice supplies 123
calories of
food energy, and is a rich source (20% or more of the
Daily Value, DV) of
manganese (36% DV) and moderate source (11–17% DV) of
magnesium,
phosphorus,
niacin, and
thiamine.
