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.
Eating brown rice is especially beneficial to diabetics and obese people. Because the carbohydrate in it is wrapped by crude fiber tissue, the digestion and absorption speed of human body is slow, so it can control blood sugar well; At the same time, trace elements such as zinc, chromium, manganese and vanadium in brown rice are beneficial to improve the sensitivity of insulin and help 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.
1. Brown rice has a good effect on patients with obesity and gastrointestinal dysfunction, and can effectively regulate metabolism and endocrine abnormalities in the body.
2. Brown rice can treat anemia.
3. Brown rice can treat constipation and purify blood, so it has the function of strengthening the body.
4. Vitamin E rich in germ can promote blood circulation and effectively maintain systemic function.
5. Brown rice can normalize cell function and maintain endocrine balance.
6. Brown rice has the function of connecting and decomposing radioactive substances such as pesticides, thus effectively preventing the human body from absorbing harmful substances and achieving the function of preventing cancer.