Brown rice

Brown rice, brown rice, or brown rice are rice grains that have not been polished or have only been partially polished. Brown rice has a moderately rich flavor and is more nutritious than white rice. All types of rice, such as long-grain rice, short-grain rice, and glutinous rice, can all be made into brown rice.

Brown rice and milled rice have similar amounts of energy, carbohydrates, and protein, but differ in the production process and other nutritional properties. When the husk of the rice grain is peeled off, brown rice is obtained. If you want milled rice, another layer of the rice grain's surface, the bran and germ, are polished off, which reduces vitamins and other nutrients, such as vitamin B1, vitamin B2, vitamin B6, iron, and magnesium. However, brown rice has a short shelf life because it is easy to get moisture, which causes mold.
 
 
 
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