Brown rice is the caryopsis of rice after rice husk is removed from the outer protective layer. The rice grains with complete inner protective layer (pericarp, seed coat and nucellar layer) have rough taste and dense texture because of more crude fiber and bran wax in the inner protective layer, which requires time to cook, but its 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. Vitamin B and vitamin E in rice bran and germ of brown rice can improve human immune function, promote blood circulation, help people get rid of depression and irritability, and make people full of vitality. In addition, 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.

Polished rice: refined white rice with bran and aleurone layer removed.

Compared with ordinary rice, "polished rice" contains less impurities such as bran, and the appearance brightness of (high polished rice) is higher. The prepared rice is whiter and generally tastes better than ordinary rice. However, due to the high processing precision, rice embryos and skins rich in protein, fat, vitamins and minerals are removed more. Therefore, the nutritional content of "polished rice" is obviously lower than that of ordinary rice. Vitamins and inorganic salts in cereals are mainly distributed in wheat bran and wheat bran. Most polished rice on the market grinds off a lot of rice bran embryos during processing, and this part is precisely the most vitamin B 1 in rice, reaching 80%. 100% standard rice contains vitamin B 1 0.34 mg, while the same amount of polished rice contains vitamin B 1 0. 13 mg, which is quite different. Scientific research data show that the protein loss of polished rice (super rice) is more than that of standard rice (brown rice) 16.55%, and the fat loss is more than 40%. Eating polished rice and refined noodles often can lead to nutritional deficiency, diseases and health problems.