The so-called brown rice is "light yellow rice" in which the husked rice is removed and the germ and endothelium are retained during milling. The contents of protein, fat and vitamins in brown rice are more than those in polished white rice.

Crude fiber molecules in rice bran layer contribute to gastrointestinal peristalsis and are effective for gastrointestinal diseases such as stomach disease, constipation and hemorrhoids. Brown rice is more nutritious than polished white rice, which can lower cholesterol and reduce the chances of heart attack and stroke.

Although brown rice has many conditioning effects on the body, and its nutritional value is rich, it can also promote our appetite. However, we must pay attention to our physical condition to choose food. After knowing who is not suitable for eating brown rice, we can better ensure our diet and avoid the harm caused by food to our bodies.

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 is rich in nutrients in an all-round way, but the content of sugar starch is lower than that of polished rice, so people who need these nutrients greatly should eat less brown rice, including pregnant and lactating women, and teenagers who are in the growth and development period.

Brown rice contains a lot of cellulose, which also interferes with drug absorption. It can reduce the efficacy of some hypolipidemic drugs and antipsychotics. Therefore, patients taking medicine should not eat brown rice.