Brown rice refers to rice that still retains some outer tissues after shelling, such as cortex, aleurone layer and germ. Due to its thicker taste and tight texture, it is more time-consuming to cook, cheap and nutritious. But its value is higher than polished rice.

Japonica rice, also known as rice, is divided into early, middle and late rice. Southern japonica is warm, red japonica is hot when old, and white japonica is cool when new. Japonica rice porridge is the most nourishing and suitable for people of all ages.

Polished rice is expensive and only contains sugar. Polished rice lacks vitamin B1, and long-term consumption can cause vitamin B1 deficiency, leading to angular stomatitis and various neuroinflammations, such as beriberi.