NURSING ANM AND GNM

Detailed explanation-1: -Whole or refined grain Whole: Just like all whole grains, rice naturally contains three edible components-the bran, germ, and endosperm (the inedible hull is removed). “Brown” rice is the typical whole grain rice, though this describes not a particular variety but the natural color of the grain.

Detailed explanation-2: -Most of the carbohydrate in rice is starch. Starch is the most common form of carbohydrate in foods. Starch is made up of long chains of glucose called amylose and amylopectin.

Detailed explanation-3: -Brown rice: 25g carb ( 23g net carb) If the rest of these grains are unfamiliar, you can fall back to trusty brown rice as your go-to low-carb grain.