Brown rice refers to the whole grain except for the outer shell. That is, rice containing the cortex, aleurone layer and germ. ?Brown rice only removes the rice husk during processing, and becomes rice containing a reddish-brown rice sugar layer, germ and endosperm. Its nutritional content is higher than that of polished rice.

Brown rice is a kind of rice produced after rice processing. It is a kind of "light yellow rice" that retains the germ or inner bark after the coarse bran is removed from the rice. The white, soft rice we usually eat is called polished rice. It is a product obtained by finely grinding and removing the outer layer of rice during processing. Compared with polished white rice, rice that still retains some outer tissues after shelling, such as cortex, aleurone layer and germ, is called brown rice.

Due to its thicker taste and tight texture, it takes more time to cook. However, the nutritional value of brown rice is higher than that of polished rice. Compared with whole wheat, brown rice does not contain much protein, but the protein quality is better, mainly rice glutenin. The composition of amino acids is relatively complete, easy to digest and absorb by the human body, contains more fat and carbohydrates, and can provide a large amount of calories to the human body in a short period of time.

The vitamin B and vitamin E contained in the bran and germ parts of brown rice can improve the body's immunity and promote blood circulation. Brown rice contains trace elements such as zinc, iron, potassium, magnesium, and manganese, which have certain effects on preventing cardiovascular disease and anemia. Brown rice retains a large amount of dietary fiber, which can promote the proliferation of beneficial intestinal bacteria, accelerate intestinal peristalsis, and has a good effect on preventing constipation and intestinal cancer. Dietary fiber can also bind to cholesterol in bile, promote the excretion of cholesterol from the body, and help patients with hyperlipidemia lower blood lipids.

Rice, as a daily staple food, has a very long history in our country. Brown rice is a caryopsis with a smooth and shiny surface. Among brown rice grains, the embryonic side of the rice grain is called the belly white, and the embryoless side is called the back side. There are exactly five longitudinal grooves on the surface of brown rice grains, one on the back is called the back groove, and there are two on each side called rice grooves. It is difficult to remove all the skin in the grooves of brown rice during rice milling. For the same variety of rice, the more skin left in the grooves, the lower the processing accuracy.