Brown rice contains a lot of insoluble cellulose, which makes the gastrointestinal burden heavier, so people with poor gastrointestinal function should eat less or not eat brown rice.

Brown rice refers to the whole grain that is kept except the hull. That is, rice containing cortex, aleurone layer and germ. Because of its coarse taste and tight texture, it takes time to cook; But the nutritional value of brown rice is higher than that of refined white rice.

Compared with whole wheat, the protein content of brown rice is not much, but the quality of protein is better, mainly protamine. The composition of amino acids is relatively complete, which is easy for human body to digest and absorb, but the lysine content is less, which contains more fat and carbohydrates, which can provide a lot of calories for human body in a short time. Brown rice can be obtained by husking rice with husker.