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Ask Tufts Experts January 2012 Issue

Q: Do I lose any of the whole-grain benefits by using “quick” (10- minute) brown rice?

Answer :  Quick-cooking brown rice has been precooked (parboiled), so it’s ready in about a quarter the time as regular brown rice. Nicola McKeown, PhD, director of the Friedman School’s Nutritional Epidemiology Program, says, “The advantage of quick-cooking brown rice is that it saves you time and you get all the whole-grain benefits. The quick-cooking variety of brown rice is a whole grain and is comparable to the regular variety with respect to dietary fiber, manganese, magnesium, selenium and fiber.” McKeown adds that while brown rice is a healthier alternative to white rice, it’s also energy dense—so a recommended portion size is only half a cup of cooked rice.

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