Medicinal and Health Benefits of Brown Rice

Pandey, Shruti; Lijini, K. R.; Jayadeep, A.

doi:10.1007/978-3-319-59011-0_7

Cited by 1 publication

(2 citation statements)

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“…The reasons were they considered healthy lifestyle, have a family member with diabetes, or trying new diet. Brown rice is known to have high nutrient content such as vitamins, minerals, fibers, antioxidants, and other benefits [34,35]. Several studies have demonstrated the benefits of brown rice on insulin response, endothelial function, and blood glucose [35,36].…”

Section: Discussionmentioning

confidence: 99%

“…Pandey et al [34] wrote that the protein content of brown rice is 7.1-8.3 g, higher than white rice which is only 6.3-7.1 g. Another study by Azis, Izzati, and Haryanti [40] mentioned the protein content of brown rice reaches 13.3 g while black rice is 13.7 g. The different levels of protein content in the rice can be caused by different methods of protein analysis or different ways of cultivation. However, it demonstrates that the protein content of brown rice is truly higher than the white rice.…”

Section: Discussionmentioning

confidence: 99%

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Substituting white rice with brown and black rice as an alternative to prevent diabetes mellitus type 2: a case-study among young adults in Yogyakarta, Indonesia

Helmyati

Kiasaty

Amalia

et al. 2020

J Diabetes Metab Disord

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Purpose The purpose of this study is to explore the preference and acceptance of white rice substitution with brown and black rice among young adults in Indonesia to prevent diabetes. Methods This study used a qualitative design. Rice preference deeply explored using focus group discussion as a case-study. 85 informants with an average of ages 20 years old were divided into several groups. Several topics to discuss include the reasons to accept or reject brown and black rice, knowledge, attitude, motivation, and potency to substitute white rice. Results Price was the main barrier to substitute white rice to brown and black rice. The participants have known brown rice from parents, mass media, and friends. Most of them were still unfamiliar with black rice. Culture also affected the preferences of the participants. To motivate people to change their white rice diet, creative packaging and segmentation of the sale were recommended. Conclusion Substituting white to brown and black rice is still a challenge for young adults in Indonesia. Several barriers such as culture, accessibility, and affordability need to be considered. Further efforts are important to manage a program to increase brown and black rice consumption.

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