Brown rice is whole grain rice obtained after dehulling of paddy.

Brown rice is made of rice as raw material, after the hulling of the whole grain rice, containing the seed coat, pericarp and pearl layer, contains all the nutrients of rice, but the taste is more rough, cooking is more difficult, is a healthier coarse grains food.

Brown rice is the rice hulling still retains the cortex and embryo of the rice grain, compared with rice, not only contains more protein, fat, vitamins, minerals and other nutrients, more importantly, also contains dietary fiber, gluten, glutathione, γ-aminobutyric acid, rice bran polysaccharides, eicosanoids, myo-inositol and so on.

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, these two kinds of lipids in unsaturated fatty acid content have reached more than 75%, rice bran oil not only fatty acid composition ratio is complete, but also contains gluten, squalene, phospholipids, phytosterols and other kinds of physiological active substances.

Eating brown rice processing

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

In order to improve people's acceptance of brown rice, many scholars have made positive attempts and explorations, the use of grinding, soaking, germination, drying, radiation, enzymolysis, ultra-high-pressure, extrusion puffing and other technological methods to improve the quality of brown rice, in order to produce edible brown rice to meet the needs of people's consumption.