Brown rice is a type of rice produced after rice is processed. The Japanese call brown rice genmaicha. After the husk is removed, some of the outer tissues, such as the husk, the flour layer and the germ, remain. These outer layers of tissue are rich in nutrients, including vitamins, minerals, and dietary fiber, which is why brown rice has always been considered a health food. Brown rice can also be made into cereal, which is usually eaten with milk for breakfast. The bran part of the rice contains many chelating compounds that act as strong phytic acid. Phytic acid combines with minerals to form phytates. Recent studies have found that phytic acid blocks mineral absorption when consumed in the presence of mineral deficiencies.

[edit]Ingredients

Brown rice (Oryza sativa, spp.), is whole grain that is retained except for the husk. That is, rice that contains the husk, the dextrinous layer and the germ. It is also more time-consuming to cook due to its coarser texture and compactness; however, brown rice has a higher nutritional value than refined white rice. Compared with whole wheat, brown rice has less protein content, but the protein quality is better, mainly rice refined protein, the amino acid composition is more complete, the human body is easy to digest and absorb, but the lysine content is less, contains more fat and carbohydrates, and can provide a large number of calories for the human body in a short period of time.

In China's national standards for grain and oil quality, rice is divided into three categories according to its grain shape and grain quality: Category 1: indica rice grain, that is, indica-type non-glutinous rice. According to the grain quality and harvest season is divided into early indica rice and late indica rice; the second category: japonica rice, that is, japonica type non-glutinous rice. According to the grain quality and harvesting season is divided into early Japonica rice and late Japonica rice; the third category: glutinous rice, according to its grain shape and grain quality is divided into indica glutinous rice and Japonica glutinous rice two categories. Brown rice can be obtained after the rice huller removes the husk.