{"id":495,"date":"2018-11-24T09:20:12","date_gmt":"2018-11-24T08:20:12","guid":{"rendered":"https:\/\/cascinacavallina.it\/wp\/?post_type=glossario&#038;p=495"},"modified":"2021-05-19T17:41:20","modified_gmt":"2021-05-19T15:41:20","slug":"whole-wheat","status":"publish","type":"glossario","link":"https:\/\/cascinacavallina.it\/en\/glossary\/whole-wheat\/","title":{"rendered":"Brown rice"},"content":{"rendered":"<p>Brown rice undergoes only a first degree of processing where the non-edible peel that covers it &#8211; called husk (lolla) &#8211; is eliminated; this process is called husking. Brown rice keeps the pericarp, the film that covers the grain, rich in fiber, mineral salts and vegetable lipids. For this reason, brown rice has a higher nutritional value than white rice (see also <em><a href=\"https:\/\/cascinacavallina.it\/en\/glossary\/pericarp\/\">Pericarp<\/a><\/em>).<\/p>\n","protected":false},"template":"","class_list":["post-495","glossario","type-glossario","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/cascinacavallina.it\/en\/wp-json\/wp\/v2\/glossario\/495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cascinacavallina.it\/en\/wp-json\/wp\/v2\/glossario"}],"about":[{"href":"https:\/\/cascinacavallina.it\/en\/wp-json\/wp\/v2\/types\/glossario"}],"version-history":[{"count":4,"href":"https:\/\/cascinacavallina.it\/en\/wp-json\/wp\/v2\/glossario\/495\/revisions"}],"predecessor-version":[{"id":1214,"href":"https:\/\/cascinacavallina.it\/en\/wp-json\/wp\/v2\/glossario\/495\/revisions\/1214"}],"wp:attachment":[{"href":"https:\/\/cascinacavallina.it\/en\/wp-json\/wp\/v2\/media?parent=495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}