A 240-gram pouch of organic brown basmati rice contains around 390 calories. Brown basmati rice is a great alternative to the traditional white basmati rice, especially for those looking for a healthier option. It is high in fiber and nutrients, making it a great addition to any diet.

In addition to being a source of carbohydrates, organic brown basmati rice also contains macronutrients like protein and healthy fats. It is also rich in vitamins and minerals, such as iron, magnesium, and potassium.

In this article, we'll delve into the nutritional profile of organic brown basmati rice, the difference between organic and non-organic rice, some serving suggestions, and how to cook it properly.

Calories in Organic Brown Basmati Rice

A 240-gram pouch of organic brown basmati rice contains around 390 calories. It is important to keep in mind the calorie count, especially when portioning out meals. However, compared to white basmati rice, brown basmati rice is a better option due to the higher fiber content and lower glycemic index, which means it won't cause a sudden spike in blood sugar levels.

Macronutrients in Organic Brown Basmati Rice

Organic brown basmati rice contains complex carbohydrates, protein, and healthy fats. It is a great source of energy for the body, especially for those engaging in physical activities. It also contains dietary fiber which aids in digestion and promotes feelings of fullness.

Vitamins and Minerals in Organic Brown Basmati Rice

Organic brown basmati rice is a good source of vitamins and minerals, particularly iron, magnesium, and potassium. Iron helps in the formation of red blood cells, while magnesium and potassium are essential for maintaining a healthy heart and nervous system.

Organic vs Non-Organic Brown Basmati Rice

Organic brown basmati rice is grown without the use of synthetic pesticides, fertilizers, or genetically-modified organisms (GMOs). Non-organic rice may contain harmful chemicals and additives that can be harmful to our health. Choosing organic brown basmati rice ensures that we are consuming a healthier and safer option.

Serving Suggestions for Organic Brown Basmati Rice

Organic brown basmati rice can be paired with a variety of dishes, from curries and stews to stir-fries and salads. It is also a great addition to make rice bowls and sushi rolls. To add more flavor, consider cooking rice with herbs, spices, or other aromatics.

Brown vs White Basmati Rice

White basmati rice undergoes more processing and polishing than the brown variety, which strips away the bran and germ, and with it, most of the nutrients. Brown basmati rice, on the other hand, is more nutritious, as it retains the bran and germ during processing. It also has a lower glycemic index, making it a better option for those with diabetes or blood sugar issues.

The Benefits of Eating Brown Rice

Brown rice is a whole grain that is rich in fiber, vitamins, and minerals. It can help lower the risk of heart disease, obesity, and type 2 diabetes. It can also promote feelings of fullness, reduce constipation, and aid in weight management.

How to Cook Organic Brown Basmati Rice

To cook organic brown basmati rice, rinse the rice in water to remove any debris or excess starch. Add it to a pot with a 2:1 ratio of water and rice, bring to a boil, then reduce heat and let simmer for about 45 minutes. Let it rest for a few minutes before fluffing with a fork and serving.

Storage and Shelf Life of Organic Brown Basmati Rice

Organic brown basmati rice should be stored in an airtight container in a cool, dry place. It has a shelf life of around 6 months, but it is best to check for any signs of spoilage, such as a rancid smell or mold. Cooked rice should be refrigerated and consumed within a few days.

Possible Health Risks of Overconsumption of Organic Brown Basmati Rice

While organic brown basmati rice is generally safe to consume, overconsumption can lead to an excess intake of arsenic, a toxic substance that can accumulate in the body over time. To reduce the intake of arsenic, it is recommended to rinse the rice before cooking and to vary the types of grains consumed, such as quinoa, barley, and couscous.