Organic Brown Rice Syrup

By exposing the cooked rice to enzymes that break down the starches and turn those into smaller sugars... then all the "impurities" are filtered out.

What's left is a thick, sugary syrup that really doesn't taste like brown rice at all.

Organic Brown rice syrup contains three sugars: Malt triose (52%), maltose (45%) and glucose (3%).

However, don't be fooled by the names. Maltose is basically just two glucose molecules, while malt triose is three glucose molecules.

So the rice syrup reaches the small intestine and breaks down, it's basically just that

100% glucose, the same sugar that raises blood sugar levels below:

Although brown rice is highly nutritious, rice

Contains very few nutrients. Trace amounts of minerals such as calcium and potassium may be present (7).

But calorie for calorie (and carb for carb), that meager amount is completely negligible compared to what you'll get from real food.