Brown rice and white rice have similar amounts of calories and carbohydrates.
White rice has the bran and germ removed; and has different nutritional content.
Brown rice is a whole grain only the outermost layer of a grain of rice (the husk) is removed
This makes it same carbohydrate content with white rice, but good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6, and manganese, and is high in fiber because of the presence of the bran and germ.
During the production of white rice, the next layers underneath the husk (the bran layer and the germ) are removed, leaving mostly the starchy endosperm. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.
A part of these missing nutrients, such as vitamins B1 and B3, and iron are sometimes added back into the white rice. In the US the result is called “enriched rice”, One mineral not added back into white rice is magnesium; one cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium, while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed.
This gives Brown rice a higher presentation as more nutritious, but doesn’t leave out the fact that they contain same carbohydrate content.
Hence Should be eaten/ taken in moderacy
Ofada rice is not indigenous to Africa.It is purported to have been smuggled by a soldier into Nigeria when the soldier returned from Asia and planted the rice in Ofada.
Ofada rice are mostly blends, and usually contain Oryza glaberrima (African rice) as well as the more common Oryza sativa Asian rice, and may be categorized as either brown/red Ofada or white Ofada on the basis of unmilled seed colour. Grain size, shape, and shade vary.
Ofada rice is unpolished, short/small grains. it is more difficult to mill and polish, some or all of the rice bran is left on the grain, strengthening the flavour and making it more nutritious.
Brown ofada rice is often very highly aromatic, whereas white ofada rice(also called Abakaliki or fake ofada rice) is typically non-aromatic.
White ofada rice just has less of the brans and grains , which doesnt make it fake or less of an ofada rice
They are also known for swelling in size when cooked. It is sometimes processed using fermentation, which adds an aromatic quality to the product.
Ofada rice is typically priced higher compared to other available rice, and it has been regarded as a sign of status symbolism by some people. In contemporary times, it is sometimes served at classy parties.
White Rice are long (relatively slim)white grains
Brown rice are long(slim) brown grains
Ofada rice are short fat brown and white grains
Rice Nutrition Facts
|Amount Per 100 grams 1 cup (195 g) 1 cup (195 g)|
|% Daily Value*|
|Total Fat 1.8 g||2%|
|Saturated fat 0.4 g||2%|
|Polyunsaturated fat 0.6 g|
|Monounsaturated fat 0.6 g|
|Cholesterol 0 mg||0%|
|Sodium 10 mg||0%|
|Potassium 84 mg||2%|
|Total Carbohydrate 45 g||15%|
|Dietary fiber 3.5 g||14%|
|Sugar 0.7 g|
|Protein 5 g||10%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||0%||Vitamin B-6||15%|