Brown rice is the whole grain rice obtained without or with less processing after the hulling of rice?

Brown rice consists of bran? Compared with white rice, brown rice achieves a higher degree of full nutritional retention of the rice grain.

The fat content in brown rice is 2.55 times that of white rice, mainly including two kinds of rice bran oil and rice embryo oil, the content of unsaturated fatty acid in these two kinds of lipids have reached more than 75%, rice bran oil not only has a complete proportion of fatty acid composition, but also contains a variety of physiologically active substances, such as gluten, squalene, phospholipids, phytosterols.

Eating brown rice related extension:

Brown rice cortex of crude fiber content is high and dense texture, in the direct cooking water is not easy to enter the endosperm inside, endosperm in the starch is not easy to paste, thus its palatability, cooking, digestibility is poor.

In order to improve people's acceptance of brown rice, many scholars have made positive attempts and explorations, adopting various technical methods such as milling, soaking, germination, drying, radiation, enzymolysis, ultra-high pressure, extrusion and puffing, etc., to improve the quality of brown rice, with a view to producing edible brown rice to meet the needs of people's consumption.

Following: Baidu Encyclopedia - Brown Rice