Seven-color brown rice with sprouting shell includes seven kinds of miscellaneous grains such as brown rice, black rice, Redmi, oatmeal, buckwheat rice, corn dregs and sorghum rice, which are all miscellaneous grains products developed by modern scientific methods, and are natural and healthy rice with color, aroma, taste and nutrition.

I. Origin of brown rice

Brown rice is named because it retains the cortex and germ, so it tastes compact and rough. There are many brown rice producing areas in the market, which can be said to be all over the country. The common brown rice producing areas are Shandong, Heilongjiang, Xintian County, Hunan, and the brown rice produced in Northeast China and Guizhou are all relatively good.

Second, the nutritional value of brown rice

1. Brown rice contains many nutrients, including protein, fat, vitamin B, calcium, iron and zinc, etc. Among them, the contents of calcium and iron in brown rice are higher than those in white rice, and the content of vitamin E is ten times higher than that in white rice. These ingredients are essential nutrients for human body, so we can get more nutrients by eating brown rice.

2. Although there is not much protein in brown rice, the protein quality is very good. Protein in brown rice is mainly protamine, which is digested and absorbed by human body. Although there is less lysine in brown rice, it contains a lot of fat. Eating brown rice can not only supplement nutrition, but also provide calories for the body.

Brown rice contains germ and tastes excellent. Brown rice is rich in trace elements and contains a lot of fiber substances. Eating brown rice is more likely to increase satiety. In addition, dietary fiber can also promote gastrointestinal motility.