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 takes 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.

Modern nutrition research has found that vitamin B and vitamin E in rice bran and brown rice germ can improve human immune function, promote blood circulation, help people eliminate depression and irritability, and make people full of vitality.

Extended data

The efficacy of brown rice:

Brown rice is sweet in taste and warm in nature, which can strengthen the spleen and nourish the stomach, tonify the middle energizer and replenish qi, harmonize the five internal organs, soothe the nerves and improve constipation. Trace elements such as potassium, magnesium, zinc, iron and manganese in brown rice are beneficial to prevent cardiovascular diseases and anemia.

Brown rice also retains a lot 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.

Baidu encyclopedia-brown rice

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