Brown rice is the caryopsis of rice after removing the outer protective cortex, and the inner protective cortex (pericarp, seed coat and nucellar layer) is intact. Because there are more crude fibers and bran wax in the inner protective cortex, it has a coarse taste and a compact texture, and it takes time to cook, but the slimming effect is remarkable. Compared with ordinary refined white rice, brown rice is rich in vitamins, minerals and dietary fiber, and is regarded as green and healthy food.