60%-70% of vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue. However, although the rice we usually eat is white and tender, all the germs have been worn away. In addition, when cooking, the vitamins and minerals in the outer layer are further lost, and the rest are mainly carbohydrates and some protein, whose nutritional value is far lower than that of brown rice. The nutrition of brown rice is far superior to that of polished rice. For example, the contents of calcium, iron, nicotine, vitamin B 1, vitamin E and cellulose in brown rice are 1.7 times, 2.75 times, 3.2 times, 12 times, 10 times and 14 times respectively.