Rice is one of the world's three main cereals (after wheat and corn). This top displaces other whole grains (to my regret), so you will not see rice often in my recipes and tips. Subjectively - it is “empty”. I am more for functional and nutrient-rich food. But the place is for everything)

Unpolished rice is a whole grain with all the shells, fibrous shells, germ part (endosperm, if you soak the rice, will germinate). White rice is minus the germ part and fiber. The main “usefulness” of rice, nutrients - there. Polished — left a pure simple carbohydrate, it's just starches. Without nutritional value. Answering immediately the most frequent question - “what about the nations in whose culture rice has always been?” - these nations are wonderful, wonderful. Overeating white rice is the fate of the last 100 years. Before that, in the diet it was moderately unpolished and these nations always ate a lot of vegetables, including fermented, legumes and green algae.
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If closer to the point, the mineral composition in rice is so small, then I write% of the daily norm per 100 g:
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thiamine: 15% unpolished, 14% white
niacin: 16% unpolished, 9% white
B6:7% unpolished, 5% white
Magnesium: 9% unpolished, 3% white
Phosphorus: 8% unpolished, 3% white
Iron: 7% unpolished, 3% white
Zinc: 6% unpolished, 4% white
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Not much
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Yes, and fiber, it is just a whole unpolished rice. With her we make autumn rice and cook)