Brown rice refers to rice that still retains some outer tissues after hulling, such as cortex, aleurone layer and germ. Because of its coarse taste, compact texture and time-consuming cooking, it is rarely eaten by people now. The polished white 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. Why is this? In fact, 6%-7% 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 during cooking, the vitamins and minerals in the outer layer are further lost, and the rest are mainly carbohydrates and part of protein, which has much lower nutritional value than brown rice. Don't underestimate these outer tissues retained in brown rice, which have high nutritional value. Modern nutrition research has found that the rice bran and germ in brown rice are rich in vitamin B and vitamin E, which can improve human immune function, promote blood circulation, help people to eliminate depression and irritability, and make people full of vitality. In addition, the content of trace elements such as potassium, magnesium, zinc, iron and manganese in brown rice is high, which is beneficial to prevent cardiovascular diseases and anemia. It also retains a large amount of dietary fiber, which can promote the proliferation of intestinal beneficial bacteria, accelerate intestinal peristalsis, soften feces, and prevent constipation and intestinal cancer; Dietary fiber can also combine with cholesterol in bile to promote the discharge of cholesterol, thus helping patients with hyperlipidemia to lower their blood lipids. Eating brown rice is especially beneficial for diabetics and obese people. Because the carbohydrate in it is wrapped by crude fiber tissue, the digestion and absorption speed of human body is slow, so it can control blood sugar well; At the same time, trace elements such as zinc, chromium, manganese and vanadium in brown rice are beneficial to improve the sensitivity of insulin and help people with impaired glucose tolerance. Japanese research has proved that the glycemic index of brown rice is much lower than that of white rice, and it has a better satiety when eating the same amount, which is conducive to controlling food intake and thus helping obese people lose weight. Therefore, Japan, South Korea, Singapore and other countries have long set off a craze for eating brown rice to control weight.