Brown Rice
Rice makes up the genus Oryza, of the family Gramineae. Common rice is classified as Oryza sativa.

This ancient and venerable grain has been cultivated since at least 5000 BC, and archaeological explorations in China have uncovered sealed pots of rice that are almost 8,000 years old. Today, rice is a staple for almost half the world's population — particularly in parts of China, India, Indonesia, Japan and Southeast Asia. Brown rice is the entire grain with only the inedible outer husk removed. The nutritious, high-fiber bran coating gives it a light tan color, nutlike flavor and chewy texture. Rice bran, the grain's outer layer, is high in soluble fiber and contains protein and vitamins B complex, E, and K.

Rice contains high levels of carbohydrates and contributes B vitamins – folic acid and pyridoxine – iron, and potassium. Brown rice also contains the B vitamin thiamine, which is present in the bran. Rice has low amounts of sodium and is cholesterol-free. Rice contains only a trace of fat and is an excellent source of complex carbohydrates. Rice is high in insoluble fibre and contains phytosterols.