Brown rice is rice grain after removing the outer protective skin layer of the husk of the caryopsis, the inner protective skin layer (pericarp, seed coat, bead layer) intact rice grains, due to the inner protective skin layer of crude fibers, chaff waxes, etc. more taste coarser, the texture of the compact,

Cooking is also more time-consuming, but its slimming effect is remarkable. Compared with ordinary delicate white rice, brown rice vitamins, minerals and dietary fiber content is richer, is considered a green health food.

Characteristics

Brown rice is a glabrous fruit with a smooth and shiny surface. In brown rice grains, the side of the rice grain with embryo is called belly 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 skin to stay the more, it can be considered the lower the precision of processing.

So rice processing accuracy is often expressed in the grain surface and the back groove of the degree of retention of skin. The depth of the longitudinal groove varies with the different varieties of rice, it has a certain impact on the rice yield. Some brown rice in the abdomen or the center of the grain shows opaque white spots, which is the abdomen white or heart white. Abdominal white and heart white are caused by unsuitable climate, rainfall and fertilizer during the growth of rice.

The pericarp of brown rice consists of the exocarp, mesocarp, transverse cells and tubular cells, with a total thickness of about 10 microns. Seed coat is extremely thin, thickness of about 2 microns, structure is not obvious, some brown rice seed coat contains pigment and color. The endosperm is a thin film-like tissue adhering to the seed coat, with a thickness of l-2 microns, and it is difficult to distinguish it from the seed coat. The endosperm is the largest part of the rice grain and consists of a layer of starch and starch cells.

The cells of the semolina are filled with tiny particles of semolina, containing proteins, fats, etc., but not starch. The starch cells are filled with starch grains. The embryo is located at the base of the ventral surface of the rice grain and is oval in shape, consisting of the germ, the embryonic stem, the radicle and the shield, which is connected to the endosperm and secretes enzymes to break down the substances in the endosperm to supply the embryo with nutrients when the seed germinates.

Extended information

Modern nutritional research has found that brown rice in the bran and germ part of the vitamin B and vitamin E, can improve the body's immune function, promote blood circulation, but also to help people eliminate frustration and irritability, so people are full of vitality. In addition, brown rice in potassium, magnesium, zinc, iron, manganese and other trace elements, is conducive to the prevention of cardiovascular disease and anemia.

Brown rice can replenish the center of the qi and promote digestion

The Chinese medicine believes that brown rice is sweet and warm, strengthens the spleen, nourishes the stomach, replenishes the center of the qi, harmonizes the five viscera, calms the nerves, and improves constipation. Brown rice in potassium, magnesium, zinc, iron, manganese and other trace elements, is conducive to the prevention of cardiovascular disease and anemia.

It also retains a large amount of dietary fiber, which can promote the proliferation of beneficial intestinal bacteria, accelerate intestinal peristalsis, soften feces, and prevent constipation and intestinal cancer; dietary fiber can also be combined with cholesterol in the bile to promote cholesterol discharged, thus helping patients with hyperlipidemia to reduce blood lipids.

Eating brown rice is especially beneficial for diabetics and obese people. Because brown rice in zinc, chromium, manganese, vanadium and other trace elements are conducive to improving insulin sensitivity, very helpful to people with impaired glucose tolerance. 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.

People's Daily Online - brown rice: tonifying the middle air, preventing constipation

Baidu Encyclopedia - brown rice