The so-called brown rice is the "light yellow rice" in which the husk is removed and the germ and endothelium are retained during rice milling. The contents of protein, fat and vitamins in brown rice are higher than those in polished rice.

Crude fiber molecules in rice bran layer contribute to gastrointestinal peristalsis and are effective for gastrointestinal diseases such as stomach disease, constipation and hemorrhoids. Brown rice is more nutritious than polished rice, which can lower cholesterol and reduce the chances of heart disease and stroke.

Although brown rice has many conditioning effects on the body and is rich in nutritional value, it can also promote our appetite. However, we must pay attention to our physical condition to choose food. After knowing who is not suitable for eating brown rice, you can better ensure your diet and avoid the harm caused by food to your body.

Brown rice contains a lot of insoluble cellulose, which makes the burden on the stomach heavier, so people with poor gastrointestinal function should eat less or not eat brown rice.

Brown rice is rich in nutrition, but its sugar and starch content is lower than that of polished rice. Therefore, people who need these nutrients in great demand, including pregnant women, lactating women and teenagers in the growth and development period, should eat less brown rice.

Brown rice contains a lot of cellulose, which will also interfere with drug absorption. It can reduce the efficacy of some hypolipidemic drugs and antipsychotic drugs. Therefore, patients taking medicine should not eat brown rice.