Difference:

Brown rice is a type of rice produced when rice is processed.

Japonica rice, the seeds of the herbaceous plant rice (japonica) in this family. Also known as rice, hard rice.

Characteristics of brown rice:

Brown rice is a caryopsis, which has a smooth and shiny surface. In brown rice grains, the side of the rice grain with embryo is called ventral white, and the side without embryo is called the back. Brown rice grain surface *** have five longitudinal grooves, the back of a back groove, two on each side of the two said rice grooves. Brown rice grooves at the cortex in the rice milling is difficult to remove all, for the same variety of rice, grooves at the more skin, it can be considered the lower the processing accuracy, so the accuracy of rice processing is often used to the grain surface and the back of the grooves of the degree of retention of the skin to indicate. Some brown rice in the abdomen or the center part of the grain shows opaque white spots, this is the abdomen white or heart white. Abdominal white and heart white is caused by climate, rainfall, fertilizer and other unsuitable during the growth of rice.

Brown rice nutritional value:

Eating brown rice is especially beneficial for diabetics and obese people. Because the carbohydrates in it are wrapped in coarse fiber tissue, the human body slower digestion and absorption, and thus can be very good control of blood sugar; at the same time, brown rice zinc, chromium, manganese, vanadium and other trace elements are conducive to improve the sensitivity of insulin, impaired glucose tolerance is very helpful. Japanese research has proved that brown rice has a much lower glycemic index than white rice, and has a better sense of satiety when eating the same amount, which is conducive to controlling the amount of food, thus helping obese people lose weight.

Nutritional value of japonica rice:

Japonica rice is the staple food of the people in the south of China, containing a large number of carbohydrates, accounting for about 79%, is the main source of calories. Although the protein in japonica rice only accounts for 7%, it is still an important source of protein because of the large amount of food. Japonica rice contains essential amino acids are also more comprehensive, but also contains fat, calcium, phosphorus, iron and B vitamins and other nutrients.