The difference between japonica rice and brown rice is quite big. Moreover, to be precise, it should be polished rice, not japonica rice. Polished rice is the product of rice milling and processing, while japonica rice is Northeast rice after grinding and processing japonica rice from Northeast China.

1. Japonica rice. It should be said that the vast majority of rice in the Northeast can be processed into japonica rice, because the rice grown in the Northeast is mainly japonica rice, supplemented by some glutinous rice and black rice. After several processes such as grinding, shelling, color sorting, and polishing, japonica rice becomes our common japonica rice. Different requirements also have certain differences in the number of processing procedures. Generally speaking, the higher the requirements for the appearance quality of japonica rice, the more processing procedures and the more complex the steps, the better the appearance of japonica rice, and the greater the loss during processing.

2. Polished rice. It is rice that has been completely processed. Since there will be a certain amount of loss during the processing of rice, such as broken rice that appears during the grinding process and the broken rice that appears during the polishing process, these broken rice, impurities, and colors will be removed. The finished rice remaining after abnormal rice grains have been removed.

The composition and structure of rice is relatively complex. The outermost layer is the pericarp. The layered exocarp, mesocarp and endocarp are inedible and can only be ground away through processing. After grinding off the peel, you will find the inner kernel. First there is the outer seed coat, which surrounds the aleurone layer, followed by the endosperm and seed embryo inside the aleurone layer. After removing the peel, we will see a yellowish-brown or reddish-brown seed coat. The surface layer is not smooth and flat, and the appearance quality is not very good. This layer also needs to be polished off after processing. After grinding off the seed coat, you can see the white aleurone layer. However, the appearance of the aleurone layer is not very good, thin, and easily broken. After further polishing and other procedures, the aleurone layer and the inner seed embryo will also be worn away, leaving only insufficient nutrients and relatively weak nutrients. Single endosperm. This is the ultimate polished rice. The polished rice rate we are talking about is the ratio of the final polished rice to the raw material after milling and processing of the fixed raw material rice.

3. Brown rice. Brown rice can be seen in supermarkets. Simply put, it is rice after reduced processing procedures. Only the peel and seed coat are removed, and the aleurone layer, endosperm, and seed embryo are completely retained. Relatively speaking, it is more nutritious and rich in nutrients, but it has certain disadvantages in appearance. It is yellow-brown or reddish-brown in color, and its surface is rough and not smooth. Moreover, the biggest disadvantage of brown rice is that it is not easy to cook. It is generally used as an ingredient for cooking porridge and cannot be used as a staple food. Therefore, adding a small amount of brown rice to staple food is beneficial to health.

The above are some of my views on this issue,