Question

millions of people around the world eat rice every day as a meal or as a side dish. white and brown rice are two of the most common types of rice. white rice is processed by removing the aleurone layer. this layer contains much of rices healthiest properties, including essential fatty acids that support heart health. once white rice is processed in this way, it loses much of its nutritional value, and the human body absorbs it as a simple starch similar to white sugar.
brown rice, on the other hand, is produced by removing only the hull from a whole grain of rice while leaving the aleurone layer intact. as a result, brown rice is an excellent source of nutrients, fiber, minerals, and essential fatty acids. additionally, a study conducted by the american journal of clinical nutrition found that women who ate whole grains, such as brown rice, weighed less and had a reduced risk for heart disease than women who ate refined starches, such as white rice. many people still choose to eat white rice, however, because they prefer its taste.
unlike white rice, brown rice
a. has an aleurone layer.
b. is similar to white sugar.
c. has been overprocessed.
d. is very inexpensive.

Explanation:

• Option A: The passage states "Brown rice, on the other hand, is produced by removing only the hull from a whole grain of rice while leaving the aleurone layer intact" and "White rice is processed by removing the aleurone layer". So brown rice has an aleurone layer, unlike white rice. This matches.
• Option B: The passage says white rice is absorbed as a simple starch similar to white sugar, not brown rice. Eliminate.
• Option C: Brown rice is produced by removing only the hull, while white rice is processed to remove the aleurone layer (more processed). So brown rice is not overprocessed. Eliminate.
• Option D: The passage does not mention the cost of brown rice. Eliminate.

Answer:

A. has an aleurone layer.