Ok, Maleficent...
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Ohappydaye
New member
<OHD waits patiently> 
also known as CECI beans or Garbonzo beans...
The main ingredient in hummus - if you've ever had indian food's chana masala, chic peas are the main igredient there...
As beans go.. i think they're harder than other beans -- and they have some sort of skin on them-- i like them ground up in hummus, I'm not fond of them as regular beans
describes them thusly:
Garbanzo beans (chickpeas)
Synonymous with chickpeas, the delicious nutlike taste and buttery texture of garbanzo beans provides a good source of protein that can be enjoyed year-round; they are purchased either dried or canned.
A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans. Garbanzo beans is the Latin American name for chickpeas.
Health Benefits
Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed.
If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
A Fiber All Star
Check a chart of the fiber content in foods; you'll see legumes leading the pack. Garbanzos, like other beans, are rich in dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.
Lower Your Heart Attack Risk
In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that legumes were associated with a whopping 82% reduction in risk!!
A study published in the September 8, 2003 edition of the Archives of Internal Medicine confirms that eating high fiber foods, such as garbanzo beans, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years, during which time 1,843 cases of coronary heart disease (CHD) and 3,762 cases of cardiovascular disease (CVD) were diagnosed. People eating the most fiber, 21 grams per day, had 12% less CHD and 11% less CVD compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD.(December 3, 2003)
Garbanzos' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Just one cup of cooked garbanzo beans provides 70.5% of the DV for folate.
Garbanzos' supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature's own calcium channel blocker. When enough magnesium's around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. Want to literally keep your heart happy? Eat garbanzos.
Garbanzos Give You Energy to Burn While Stabilizing Blood Sugar
In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, beans like garbanzos can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains with 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein--the most dangerous form of cholesterol)levels by 12.5%.
Iron for Energy
In addition to providing slow burning complex carbohydrates, garbanzos can increase your energy by helping to replenish your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with garbanzos is a good idea--especially because, unlike red meat, another source of iron, garbanzos are low in calories and virtually fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.
Manganese for Energy Production and Antioxidant Defense
Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of garbanzo beans supplies 84.5% of the DV for this very important trace mineral.
Protein Power Plus
If you're wondering how to replace red meat in your menus, become a fan of garbanzo beans. These nutty flavored beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice, provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. And, when you get your protein from garbanzos, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes.
Description
The Latin name for garbanzo beans, Cicer arietinum, means "small ram," reflecting the unique shape of this legume that somewhat resembles a ram's head. Garbanzo beans are also referred to as chickpeas, Bengal grams and Egyptian peas.
Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of chickpeas as being in beige in color, other varieties feature colors such as black, green, red and brown.
A Few Quick Serving Ideas:
The main ingredient in hummus - if you've ever had indian food's chana masala, chic peas are the main igredient there...
As beans go.. i think they're harder than other beans -- and they have some sort of skin on them-- i like them ground up in hummus, I'm not fond of them as regular beans
describes them thusly:
Garbanzo beans (chickpeas)
Synonymous with chickpeas, the delicious nutlike taste and buttery texture of garbanzo beans provides a good source of protein that can be enjoyed year-round; they are purchased either dried or canned.
A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans. Garbanzo beans is the Latin American name for chickpeas.
Health Benefits
Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed.
If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.
A Fiber All Star
Check a chart of the fiber content in foods; you'll see legumes leading the pack. Garbanzos, like other beans, are rich in dietary fiber. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.
Lower Your Heart Attack Risk
In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece and Japan for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in Japan. When researchers analyzed this data in relation to the risk of death from heart disease, they found that legumes were associated with a whopping 82% reduction in risk!!
A study published in the September 8, 2003 edition of the Archives of Internal Medicine confirms that eating high fiber foods, such as garbanzo beans, helps prevent heart disease. Almost 10,000 American adults participated in this study and were followed for 19 years, during which time 1,843 cases of coronary heart disease (CHD) and 3,762 cases of cardiovascular disease (CVD) were diagnosed. People eating the most fiber, 21 grams per day, had 12% less CHD and 11% less CVD compared to those eating the least, 5 grams daily. Those eating the most water-soluble dietary fiber fared even better with a 15% reduction in risk of CHD and a 10% risk reduction in CVD.(December 3, 2003)
Garbanzos' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Just one cup of cooked garbanzo beans provides 70.5% of the DV for folate.
Garbanzos' supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature's own calcium channel blocker. When enough magnesium's around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. Want to literally keep your heart happy? Eat garbanzos.
Garbanzos Give You Energy to Burn While Stabilizing Blood Sugar
In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, beans like garbanzos can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains with 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein--the most dangerous form of cholesterol)levels by 12.5%.
Iron for Energy
In addition to providing slow burning complex carbohydrates, garbanzos can increase your energy by helping to replenish your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with garbanzos is a good idea--especially because, unlike red meat, another source of iron, garbanzos are low in calories and virtually fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.
Manganese for Energy Production and Antioxidant Defense
Garbanzos are an excellent source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of garbanzo beans supplies 84.5% of the DV for this very important trace mineral.
Protein Power Plus
If you're wondering how to replace red meat in your menus, become a fan of garbanzo beans. These nutty flavored beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice, provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. And, when you get your protein from garbanzos, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes.
Description
The Latin name for garbanzo beans, Cicer arietinum, means "small ram," reflecting the unique shape of this legume that somewhat resembles a ram's head. Garbanzo beans are also referred to as chickpeas, Bengal grams and Egyptian peas.
Garbanzos have a delicious nutlike taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of chickpeas as being in beige in color, other varieties feature colors such as black, green, red and brown.
A Few Quick Serving Ideas:
- Purée garbanzo beans, olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread.
- Sprinkle garbanzo beans with your favorite spices and herbs and eat as a snack.
- Add garbanzo beans to your green salads.
- Make a middle Eastern-inspired pasta dish by adding garbanzo beans to penne mixed with olive oil, feta cheese and fresh oregano.
- Simmer cooked garbanzo beans in a sauce of tomato paste, curry spices, and chopped walnuts and serve this dahl-type dish with brown rice.
- Adding garbanzo beans to your vegetable soup will enhance its taste, texture and nutritional content.
Ohappydaye
New member
And I thought all you did was make hummus with them.
Note to self: buy chickpeas
My housemate in grad school made the best hummus, I've tried the store bought kind and it wasn't so great. Do you have a recipe Mal? Those meal ideas you gave at the bottom sound yummy, gonna have to try those.
Thanks Mal!
Note to self: buy chickpeas
My housemate in grad school made the best hummus, I've tried the store bought kind and it wasn't so great. Do you have a recipe Mal? Those meal ideas you gave at the bottom sound yummy, gonna have to try those.
Thanks Mal!
I love hummus... it's really pretty easy....
can of chic peas
1/4 cup of tahini (this is sesame seed paste - it's a little expensive and tough to find but it lasts forever )
3 - 4 cloves of garlic
juice of 1 lemon
blend together in food processor
then stream in olive oil til you have the consistency you like...
(Alton brown had an episode where he substituted peanut butter for tahini - that just seemed wrong to me.. has a recipe that uses silken tofu instead of tahini... that looks amazingly good, though ui havent tried it yet
Fat Free Recipe for (I love masala.. and will often sub chicken for the garbonzos
Chana Masala
2 15.5 ounce cans low-salt garbanzo beans
1 tsp cumin (I didn't have the cumin seeds. Recipe calls for cumin
seeds)
1 c onions
2 tsp ground corriander
1/8 tsp ground tumeric
1 tsp garam masala
1/2 tsp salt (optional)
2 tsp garlic, minced
2 tsp ginger, minced (grated finely)
1 cup water
3 tbsp tomato paste
1 15.5 ounce can tomato puree
1 tbsp lemon juice
1/4 tsp red chili powder (optional)
To prepare:
Rinse garbanzo beans in cold water and drain. In a saucepan, "fry"
cumin seeds (I skipped this step since I had powdered cumin). Add
onions, (cumin), and fry until they turn brown (translucent). Lower
heat and add coriander, tumeric, garam masala, salt, ginger, and garlic.
Mix and cook for 30 seconds, stirring all the time. Add 1 cup water,
tomato paste, and pureed tomatoes. Mix and bring to a boil. Add
garbanzo beans, lemon juice, and red chili powder. Mix well, cover and
cook over medium heat for 15 minutes, or until garbanzo beans are soft.
Stir occasionally. If the mixture gets too dry, add a little water.
Serve garnished with green chilies, onions, tomatoes or cilantro.
can of chic peas
1/4 cup of tahini (this is sesame seed paste - it's a little expensive and tough to find but it lasts forever )
3 - 4 cloves of garlic
juice of 1 lemon
blend together in food processor
then stream in olive oil til you have the consistency you like...
(Alton brown had an episode where he substituted peanut butter for tahini - that just seemed wrong to me.. has a recipe that uses silken tofu instead of tahini... that looks amazingly good, though ui havent tried it yet
Fat Free Recipe for (I love masala.. and will often sub chicken for the garbonzos
Chana Masala
2 15.5 ounce cans low-salt garbanzo beans
1 tsp cumin (I didn't have the cumin seeds. Recipe calls for cumin
seeds)
1 c onions
2 tsp ground corriander
1/8 tsp ground tumeric
1 tsp garam masala
1/2 tsp salt (optional)
2 tsp garlic, minced
2 tsp ginger, minced (grated finely)
1 cup water
3 tbsp tomato paste
1 15.5 ounce can tomato puree
1 tbsp lemon juice
1/4 tsp red chili powder (optional)
To prepare:
Rinse garbanzo beans in cold water and drain. In a saucepan, "fry"
cumin seeds (I skipped this step since I had powdered cumin). Add
onions, (cumin), and fry until they turn brown (translucent). Lower
heat and add coriander, tumeric, garam masala, salt, ginger, and garlic.
Mix and cook for 30 seconds, stirring all the time. Add 1 cup water,
tomato paste, and pureed tomatoes. Mix and bring to a boil. Add
garbanzo beans, lemon juice, and red chili powder. Mix well, cover and
cook over medium heat for 15 minutes, or until garbanzo beans are soft.
Stir occasionally. If the mixture gets too dry, add a little water.
Serve garnished with green chilies, onions, tomatoes or cilantro.
Ohappydaye
New member
I hate cooking but knowing you has really made me enjoy it! Thanks Mal, gonna try both of those.
i make hummus so much - i'll make a cup of it and keep it in the fridge all weel - i have a little black and decker mini chop food processor that has a 1 1/2 cup bowl that's perfect for it...
Ohappydaye
New member
I just ordered one! The middle school that I serve was having a fundraiser so I bought some stuff from a few students...they know I can't say no
, and there was one of those in the catalog. We'll see how well it holds up. lolit's quite tasty... it's a dip, that's great for vegetables or pita bread - it also makes a good sammich filling for pita bread and veggies. it's got tons of fiber and protein so it's a good for yo thing...
the commercial hummus's aren't bad, but the homemade is much much better.
the commercial hummus's aren't bad, but the homemade is much much better.
Ohappydaye
New member
What commercial brand would you say is the best Mal?
my local grocery store, in the fancy (well as fancy as nashua nh gets) cheese section carries both Joseph's and Cedars... Cedars now has an organic line of hummus's that I don't taste a difference.. Joseph's I really do like - it doesn't get a packaged after taste... and it's usually on sale... (they havea bunch of different flavors too- Lemon, roasted garlic, and roasted red pepper...)
Ohappydaye
New member
I'm going to run to my local grocer in a little bit, I'll see if they have the Joseph's brand. *OHD is excited*
Mmmm. Hummus is great. Like to make our own though to control the fat content (which can be considerable with all that olive oil and tahini).
If you like chickpeas, you should also consider their smaller cousin called Chana Dal. They are way higher in soluble fiber and have a glycemic index rating in the basement! They look like a small chickpea and taste very similar. The ones with the brown hulls still on them have a bit more nutty flavor, but you can often find them hulled too. Indian or other middle eastern grocers often have them. We like them in soups, hummus and have even ground them into flour to give muffins more fiber and protein.
John
If you like chickpeas, you should also consider their smaller cousin called Chana Dal. They are way higher in soluble fiber and have a glycemic index rating in the basement! They look like a small chickpea and taste very similar. The ones with the brown hulls still on them have a bit more nutty flavor, but you can often find them hulled too. Indian or other middle eastern grocers often have them. We like them in soups, hummus and have even ground them into flour to give muffins more fiber and protein.
John
Ohappydaye
New member
Thanks John, I'm going to see if I can find some of those.
Ohappydaye
New member
Ended up getting the Athenos brand hummus (roasted garlic) and it turned out to be rather good. They make the feta cheese that I love so I thought I could trust them...didn't see the Joseph's, but a certain little one was driving me nuts and I was ready to get out of there...my little green basket was cutting off the circulation in my arm as I got waaaaay more than I intended.
Also got the whole grain version of my pepperidge farm raisin cinnamon bread, so it was a productive trip overall.
Also got the whole grain version of my pepperidge farm raisin cinnamon bread, so it was a productive trip overall.
Ohappydaye
New member
that's really good toasted w/ peanut butter for a nice treat
It sure is...I was making it with the "regular" kind before and saw that they made it in whole grain! I was quite pleased.
Ok, ladies I am originally from Cuba, so we do eat a lot of bean soup, and Garbanzo beans is one of them, I have two recepies, the one of course loaded with fat (ham hocks, pigs feet, smoked ham etc) and recently making the healthy way, no fats, and still taste really good, my family loves them, a great choice for cold winter nights. We eat it like a regular soup or on top of white rice.
1 lb of dry garbanzo beans
1 onion chopped up small
1 green pepper choped up small
1 16 oz can of tomatoes or stewed tomatoes (check sodium)
2 small packets of Sasoon
2 Ham bullion cubes (check sodium also)
3 or 4 cloves of garlic marshed
2 large potatoes
Salt and Pepper to taste
Put dry beans in the crock pot and give it a quick rinse, then add all the ingredients except the potatoes and fill the pot with water, turn crock pot on high for like Mal said with her beans about 8 hrs or so, if you work when you come home they will be done, mix them and squeeze some beans against the pot to break up some of them and make the soup a little thicker then all you have to do is peel the potatoes cut them in small cubes and add them to the pot and just let it simmer until potatoes are done. In my family we also add small pieces of pumpkin in it at the same time as the potatoes, but not many people like the pumpkin in it, we do love it. Enjoy!!!.
PS; I you want you can also put them to soak from the night before as they are harder than the regular beans like Mal said
1 lb of dry garbanzo beans
1 onion chopped up small
1 green pepper choped up small
1 16 oz can of tomatoes or stewed tomatoes (check sodium)
2 small packets of Sasoon
2 Ham bullion cubes (check sodium also)
3 or 4 cloves of garlic marshed
2 large potatoes
Salt and Pepper to taste
Put dry beans in the crock pot and give it a quick rinse, then add all the ingredients except the potatoes and fill the pot with water, turn crock pot on high for like Mal said with her beans about 8 hrs or so, if you work when you come home they will be done, mix them and squeeze some beans against the pot to break up some of them and make the soup a little thicker then all you have to do is peel the potatoes cut them in small cubes and add them to the pot and just let it simmer until potatoes are done. In my family we also add small pieces of pumpkin in it at the same time as the potatoes, but not many people like the pumpkin in it, we do love it. Enjoy!!!.
PS; I you want you can also put them to soak from the night before as they are harder than the regular beans like Mal said
Question
Now my question, can anyone tell me what the difference in regular white rice and brown rice is, I know brown is healthier for you, but is it as bad as the white one to eat, although I have tried it and like it, don't know if is bad to eat just like the regular white rice. Tks
Now my question, can anyone tell me what the difference in regular white rice and brown rice is, I know brown is healthier for you, but is it as bad as the white one to eat, although I have tried it and like it, don't know if is bad to eat just like the regular white rice. Tks