1, brown rice is warm, invigorating spleen and stomach, tonifying middle warmer, harmonizing five internal organs, calming nerves and improving constipation. Trace elements such as potassium, magnesium, zinc, iron and manganese in brown rice are 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 to diabetics and obese people. Because the trace elements such as zinc, chromium, manganese and vanadium in brown rice are beneficial to improve the sensitivity of insulin and are very helpful to 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.

Brown rice processing technology

Brown rice has high crude fiber content and dense texture, so it is difficult for water to enter the endosperm when cooking directly, and the starch in the endosperm is difficult to gelatinize, so its palatability, cooking and digestibility are poor. In order to improve people's acceptance of brown rice, many scholars have made active attempts and explorations, and used various technical methods to improve the eating quality of brown rice, such as grinding, soaking, germination, drying, radiation, enzymolysis, ultra-high pressure, extrusion and puffing, in order to produce edible brown rice that can meet people's consumption needs.

People's Daily Online-Brown Rice: Toning Middle Qi and Preventing Constipation

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