Brown rice has better nutritional value than ordinary large quantities. Brown rice means that some external tissues, such as cortex, aleurone layer and germ, remain after hulling. Because of its rough taste, compact texture and time-consuming cooking, it is rarely eaten now. Polished rice is obtained by grinding brown rice and removing the outer tissue, which is the rice we usually eat. It not only looks white and delicate, but also tastes soft and refreshing. But nutrition experts point out that the nutritional value of brown rice is higher than that of polished rice.

In fact, 60%-70% of the vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue, while the nutritional value of the rice we usually eat has been lost in the processing process. Coupled with repeated elutriation in the cooking process, the vitamins and minerals in the outer layer are further lost, and the rest are mainly carbohydrates and some protein, which are far less nutritious than brown rice. Don't underestimate these outer tissues retained in brown rice, which have high nutritional value.

Brown rice is distributed all over the country. The brown rice in Wuchang, Heilongjiang Province is good, such as the brown rice in Xintian County, Yongzhou, Hunan Province, and the brown rice used by Wang Ya, a Hunan embryo. It is naturally rich in selenium.

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