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Is BASMATI brown rice more nutritious than regular brown rice?

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  QUOTE May 11, 2012 3:11 AM GMT

  This question is asked a lot on the internet but I can't find a straight answer to it.
  
  I'm talking about the "pure" kind from India, not the hybrid white basmati/brown rice version grown in California.
  
  I did learn that wild rice is more nutritious than either, but maybe that's a generalization.
  
  I prefer the flavor and texture of brown basmati rice to regular brown rice.
  
  Obviously, as most of us know, regular brown rice is more nutritious than regular white rice.

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• MuchMoreThanM... Posts: 19600
  QUOTE May 11, 2012 3:50 AM GMT

  This goes back to a thread I created regarding phytic acid. Some people argue that white basmati rice is more nutritious because the hulls in brown rice (containing the phytic acid) are removed during the bleaching process.
  
  So it really depends on whom you ask. But some will say that the anti-nutrient of phytic acid will actually bind to iron and other minerals which leaves a person deficient in these nutrients.

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• FootballHawk Posts: 2344
  QUOTE May 11, 2012 8:01 AM GMT

  there is slight variation between white and brown rice in general, its nothing like brown and white bread.
  
  but like MMM said, depends on who you ask. In my case, coming from an Indian background as well those from other rice-eating asian backgrounds.. we tend process rice really well. So that may be a factor for me as well.

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  QUOTE May 11, 2012 1:56 PM GMT

  MuchMoreThanMuscle saidThis goes back to a thread I created regarding phytic acid. Some people argue that white basmati rice is more nutritious because the hulls in brown rice (containing the phytic acid) are removed during the bleaching process.

  
  So this means presoaking the BROWN BATSAMI rice to "neutralize" the phytic acid will make it more nutritious than WHITE BATSAMI rice and at least as nutritious as PRESOAKED REGULAR BROWN rice? (Caps used to avoid confusion.)
  
  
  

  FootballHawk saidthere is slight variation between white and brown rice in general, its nothing like brown and white bread.

  
  Even if there's not much difference between white and brown rice, rice is a staple for me and I tend to cook and freeze meals in bulk (20-50 at a time using either brown rice or quinoa) so I'd like to make the smartest choice.

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  QUOTE May 11, 2012 3:23 PM GMT

  eagermuscle said

  MuchMoreThanMuscle saidThis goes back to a thread I created regarding phytic acid. Some people argue that white basmati rice is more nutritious because the hulls in brown rice (containing the phytic acid) are removed during the bleaching process.

  
  So this means presoaking the BROWN BATSAMI rice to "neutralize" the phytic acid will make it more nutritious than WHITE BATSAMI rice and at least as nutritious as PRESOAKED REGULAR BROWN rice? (Caps used to avoid confusion.)
  
  
  

  FootballHawk saidthere is slight variation between white and brown rice in general, its nothing like brown and white bread.

  
  Even if there's not much difference between white and brown rice, rice is a staple for me and I tend to cook and freeze meals in bulk (20-50 at a time using either brown rice or quinoa) so I'd like to make the smartest choice.

  
  
  I would be incline NOT to freeze cooked Basmati rice. It's too thin and the freezing/recooking would effect its' texture and make it relatively mushy. A pity to lose that.

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• CuriousJockAZ Posts: 17607
  QUOTE May 11, 2012 3:26 PM GMT

  How does Jasmine white rice figure into all of this -- cuz I get it from Trader Joe's and I LOVE it!!

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• jim_stl Posts: 2094
  QUOTE May 11, 2012 3:50 PM GMT

  The main difference between brown and white rice, whether we're talking basmati or another strain, is in processing. White rice has had the bran (the outer layer of the seed) removed; brown rice either keeps it intact or only has a portion removed. There are a lot of nutrients in the bran, including fiber, iron, magnesium, and B-complex vitamins, which are removed in milling.
  
  As for phytic acid: it does chelate iron, among other things, but the ratio of phytic acid to iron in rice bran is such that brown rice is still an excellent source of iron. In any case, brown rice has relatively low levels of phytic acid, especially when compared to many other seed foods.

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• jim_stl Posts: 2094
  QUOTE May 11, 2012 3:52 PM GMT

  BuddyinNYC saidI would be incline NOT to freeze cooked Basmati rice. It's too thin and the freezing/recooking would effect its' texture and make it relatively mushy. A pity to lose that.

  
  
  Brown basmati is a bit more rugged than white basmati, but you're right, it will lose some of its texture during recooking.

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• MuchMoreThanM... Posts: 19600
  QUOTE May 11, 2012 6:16 PM GMT

  I would suggest getting a rice cooker which allows for easy and safe cooking.
  
  When using a rice cooker you can set it and walk away and come back hours later and your rice is not burned, but cooked just perfectly.
  
  If I'm going to eat rice I don't want to freeze after cooking it. I like it as fresh as possible.

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  QUOTE May 11, 2012 6:21 PM GMT

  Brown basmati rice is comparable to other types of brown rice in nutrient content (although it does contain about 20% more fiber compared to most other types of brown rice), and white basmati rice is comparable to other types of white rice.
  
  http://whfoods.org/genpage.php?tname=dailytip&dbid=365

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  QUOTE May 11, 2012 6:21 PM GMT

  Now-way
  i eat it everyday
  its just more glutenous & carb
  it has long strands
  brown rice has bran on it which is rich in B-complex vitamins
  
  white rice is processed & loses every nutrient!

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• RSnSD Posts: 62
  QUOTE May 11, 2012 6:28 PM GMT

  Studies definitely suggest any type of brown rice is better than white (as others have already mentioned due to the processing involved), and in fact, white rice can possibly increase your risk for diabetes if consumed regularly.
  
  http://vitals.msnbc.msn.com/_news/2012/03/16/10721069-white-rice-may-increase-your-risk-of-diabetes?lite

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  QUOTE May 11, 2012 6:31 PM GMT

  Thanks everyone for the other useful information but so far no one has given a straight (or even gay) answer, or provided a link to an answer, to the specific question of whether basmati brown rice is more nutritious than regular brown rice.
  
  (Assume that both would be presoaked so that phytic acid wouldn't be an issue.)

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  QUOTE May 11, 2012 6:37 PM GMT

  no it is not, it does provide more fiber tho (see link in my previous post).

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• MuchMoreThanM... Posts: 19600
  QUOTE May 11, 2012 6:46 PM GMT

  Sam_u_el said
  its just more glutenous & carb
  

  
  
  Just to be clear, rice in and of itself does not have gluten.
  
  The glutinous quality applied to white sticky rice means "glue-like" because it's sticky and gel-like, not because it has any gluten.

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• MuchMoreThanM... Posts: 19600
  QUOTE May 11, 2012 6:46 PM GMT

  I can't eat white rice because it plugs me up like nobody's business.
  
  Oooouuuch!

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• jim_stl Posts: 2094
  QUOTE May 11, 2012 6:51 PM GMT

  eagermuscle saidThanks everyone for the other useful information but so far no one has given a straight (or even gay) answer, or provided a link to an answer, to the specific question of whether basmati brown rice is more nutritious than regular brown rice.
  
  (Assume that both would be presoaked so that phytic acid wouldn't be an issue.)

  
  
  I can't find any indication that basmati is notably more nutritious than other varieties of rice. If you prefer the flavor and texture, though, then that's a pretty good reason to stick to basmati.

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• FredPDX Posts: 860
  QUOTE May 11, 2012 7:01 PM GMT

  MuchMoreThanMuscle saidI would suggest getting a rice cooker which allows for easy and safe cooking.
  
  When using a rice cooker you can set it and walk away and come back hours later and your rice is not burned, but cooked just perfectly.
  
  If I'm going to eat rice I don't want to freeze after cooking it. I like it as fresh as possible.

  
  +1
  
  I also understand that freezing will also break down the "fiber" in vegetables and grains - so I try and eat everything fresh. Not that I've given up on the little bags of frozen veggies for "emergencies" when I just want to toss a bag into soup or a stir fry and "be done with it"

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• MuchMoreThanM... Posts: 19600
  QUOTE May 11, 2012 8:51 PM GMT

  Yeah, certain foods I just can't think of refreezing after cooking. I can definitely appreciate the convenience due to our hectic and busy lifestyles. I typically make enough food to last three to four days.
  
  A good rice cooker brand is: Zojirushi
  
  
  
  
  I had to get this model in brushed stainless steel?
  
  Why? Because I have stainless steel appliances and being the high maintenance homosexual that I am - obviously I had to purchase matching accessories.

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  QUOTE May 11, 2012 9:18 PM GMT

  MuchMoreThanMuscle said
  A good rice cooker brand is: Zojirushi

  
  
  I agree.
  
  I have this one:
  
  
  
  Mine hides in a cabinet when it's not in use (which is most nights). I must not be quite as gay as you are.

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• MuchMoreThanM... Posts: 19600
  QUOTE May 11, 2012 9:21 PM GMT

  ^ I hide mine too in the cabinetry when not in use.
  
  I used to have a larger white one but gave it to my mother.
  
  You are a baaaad gay.....baaaad!

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  QUOTE May 11, 2012 9:22 PM GMT

  MuchMoreThanMuscle said
  I used to have a larger white one but gave it to my mother.

  
  
  This is upsetting to me for some reason.

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• metta8 Posts: 16056
  QUOTE May 11, 2012 10:47 PM GMT

  I have had my Zojirushi for 10 years and have never had a problem with it.

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• metta8 Posts: 16056
  QUOTE May 11, 2012 10:50 PM GMT

  I think that if there was a huge difference between the two basmatis, that there would most likely be information on that.
  
  http://www.tilda.com/our-rice/nutrition-facts
  
  
  Food Item: Brown Basmati Rice
  Food Quantity: 1 ounce, dry
  Carbs: 18g
  Dietary Fiber: 1.5g
  Net Carbs: 16.5g
  
  http://www.carbs-information.com/carbohydrate-rice/basmati-rice-brown.htm
  
  
  
  Carbs and Fiber in White Basmati Rice
  
  Food Item: White Basmati Rice
  Food Quantity: 1 oz, dry
  Carbs: 19g
  Dietary Fiber: 1g
  Net Carbs: 18g
  
  White Basmati Rice and Carbs
  http://www.carbs-information.com/carbohydrate-rice/basmati-rice-white.htm
  
  
  
  BROWN BASMATI RICE NUTRITION INFORMATION
  
  "Brown basmati, being less processed than white rice, retains its whole-grain nutritional value. Basmati has the highest content of all rice for amino acids and essential nutrients."
  
  http://www.livestrong.com/article/252914-brown-basmati-rice-nutrition-information/

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  QUOTE May 11, 2012 10:54 PM GMT

  CuriousJockAZ saidHow does Jasmine white rice figure into all of this -- cuz I get it from Trader Joe's and I LOVE it!!

  
  
  I buy the Brown Jasmine Rice from Trader Joe's as well and love it - Not sure if you have tried it

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