Compared to white rice, brown rice maintains the outer film that covers it, rich in fiber, mineral salts and vegetable lipids. Fibers contained in it are soluble, so they can be assimilated by human body. In addition to lowering the glycemic index, the fibers help regulate the metabolism of intestinal flora, with an anti-inflammatory action. Plant lipids are rich in unsaturated fatty acids, useful for the formation of the so-called good cholesterol (HDL), whose presence in organism reveals a good cardiovascular status. The richest part of lipids is the gem (or germ) of rice: it contains gamma oryzanol, with antioxidant properties.