| | |  | Cake Mixes | Home » » » » Lundberg Wehani, A Gourmet Aromatic Whole Grain Brown Rice, 16-Ounce Bags (Pack of 6) | | | | | | | Description: | | Naturally aromatic. Lundberg Wehani is a unique, colorful, aromatic long grain brown rice grown by the Lundberg family in Richvale, California. this russet colored rice has its nutritious bran and germ layers intact. | | | Features: | |
• Whole Grain Goodness
• Eco-Farmed
• Whole Grain
• Gluten Free
| | | Product Details: | | | Product Weight:
| 96.0 Ounces | | Package Length:
| 8.5 inches | | Package Width:
| 6.5 inches | | Package Height:
| 5.7 inches | | Package Weight:
| 6.4 pounds | | Average Customer Rating:
|  based on 14 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
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 Lundberg Wehani whole grain brown riceAug 02, 2010
Great Product - nutty, chewy and so quick to cook. I will buy again. I love Amazon service!!!
Best rice everJul 29, 2010
This rice is the best I've ever eaten. You'll never go back to white rice or even brown rice. And you can even get free shipping. Beats going to the grocery store.Lundberg Wehani, A Gourmet Aromatic Whole Grain Brown Rice, 16-Ounce Bags (Pack of 6)
Delicious!Jul 07, 2010
Very tasty! We cook it with chicken broth as well as water and find the taste and texture wonderful.
best brown rice I've even tastedJun 05, 2010
The rich reddish-brown of this rice is beautiful when cooked. The taste is nutty and wonderful. It makes great shrimp fried rice.
3 of 3 found the following review helpful:
Brown MiceApr 19, 2010
Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole, natural grain. It has a mild nutty flavor, is chewier and more nutritious than white rice, and becomes rancid much more quickly. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.
In much of Asia, brown rice (Chinese, Korean, Japanese, Thai, Vietnamese) is associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. This traditionally denigrated kind of rice is now more expensive than common white rice, partly due to its relatively low supply and difficulty of storage and transport.
Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce 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 Vitamin B1, Vitamin B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA).
One mineral not added back into white rice is magnesium; one cup (195 grams) 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. Rice bran oil may help lower LDL cholesterol.
Among other key sources of nutrition lost are small amounts of fatty acids and fiber.
In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice.
Brown rice can remain in storage for months under normal conditions, but hermetic storage and freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths.
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