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The main differences between brown and white rice lie in processing and nutritional content.
White rice is sometimes enriched with the addition of vitamin B1, vitamin B3, and iron to make up for the loss during processing, magnesium is not added back into it. One cup (195 g) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
Also, 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.

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