Brown rice

Rice, the wonder-worker of the Far East has been grown for food for thousands of years, shaping and molding Asian culture. However, brown rice is different from its white variation in that the bran and germ part of the grain rich in nutrients and fibers is not removed. This makes the glycemic index of brown rice lower than that of white rice, which elicits a lower insulin response. It provides vitamins B1, B3, B6 and B5 for the body.