Brown foods are more nutritious than white foods. The document analyzes common brown and white food products, finding that brown foods like rice and sugar contain the original husk and molasses providing fiber and nutrients, while white versions are refined and stripped of these components. The processing of white foods often involves bleaching agents and chemicals that are banned in some countries due to health risks, whereas brown foods undergo less processing and are free of these substances. In conclusion, brown foods are the healthier option as they maintain their natural fiber and micronutrient content without added chemicals.

1. BROWN Vs WHITE – A
PHARMACOLOGICAL ANALYSIS
Mrs. Rajeswari PG Research Scholar/ Dr. Rajiny Chanolian Asst. Professor
PG & Research Dept of Home Science Bharathidasan Govt. College for Women
Puducherry

2. INTRODUCTION:
A lot has been researched and written about the
goodness of brown bread, brown rice, brown
sugar and brown eggs. White foods stay a craze
to many. White food is refined food and contains
no nutrients, whereas brown foods are foods that
are natural, healthy and contains all the fibres and
essential nutrients.

3. METHODOLOGY:
SELECTION OF AREA:
Puducherry
SELECTION OF SAMPLE
Nearly 5 commonly used brown and white foods were chosen (bread,
rice sugar egg and chicken) and their method of processing and
manufacturing were analysed.
Two manufacturing units of each product was visited , questionnaire
was administered and the unit was observed
SELECTION OF TOOL:
Questionnaire and observation method

4. OBJECTIVE:
To elucidate the type of harmful chemicals
used in the processing and manufacturing of
the products.

5. RESULTS
• Brown rice comprises of whole
grain, meaning the husk also
remains intact, while in white rice
the husk is removed and then it is
polished to give a smooth and
whitish appearance.
• Bleaching agents are used in some
rice mills to whiten the rice after
polishing process.
• Brown sugar is brown because of
the presence of molasses. It is then
bleached to remove the molasses to
result in pure white sugar.
WHITE RICE/ BROWN RICE
WHITE SUGAR/BROWN SUGAR

6. RESULTS
• White chickens are broiler chickens which
are caged and given antibiotics and artificial
feeds to grow them in size, whereas brown is
natural cage free and thus healthy. Chlorine
and peracetic acid are used to treat chicken
at the processing plant. The Food and Drug
Administration recently found that 74
percent of bacterially tainted chicken
products harbored germs that were resistant
to one or more types of antibiotics.
• It is commonly believed that brown eggs are
more nutritious than white eggs, but it has
been verified through several researches that
there is no real nutritional difference
between them

7. RESULT
• Whole wheat atta over maida does
have more manganese, selenium and
magnesium. Generally maida
contains alloxan ,which in itself is
banned in developed countries for
usage in food , added as a bleaching
agent or formed as a byproduct of
bleaching. While it is a minor product
of xanthophyll oxidation, there is
evidence that trace amounts of
alloxan thus formed comprise a
health risk

8. CONCLUSION:
•Brown foods are healthier
than white foods.
•Brown food are rich in
nutrients like fibre and micro
nutrients and minerals .
•White foods are refined and
contains chemicals during its
processing which are toxic to
the body