The production of brown rice removes only the hull, leaving a lot of the fiber and nutritious value intact. The bran, or the brown skin, is still intact on the rice grain. White rice, in comparison, is only the starchy middle of the rice grain, which has much less nutritive and fiber value. In fact, the process of polishing brown rice into white rice destroys 90 percent of the vitamin B6 and over half of the manganese, phosphorus, iron and other nutrients. It also removes all of the dietary fiber… -Wynn Murray

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