Brown rice, raw

Whole rice, is also known as brown, brown, cargo or brown rice, when cooked it does not open and the grain is harder, because the bran husk has not been removed than if the white rice was removed in the process of grinding. By preserving this grain bran, it has more nutritional values than white rice, as the fiber and vitamins B1, B2 and B3 remain in the bran, it also contains high levels of potassium, iron, magnesium and calcium, also preserving proteins and fatty acids. It is used mostly in the preparation of vegetarian dishes.