Brown rice is rice whose rice shell is exfoliated and rough and retains germ and endothelium.
Identification of the advantages and disadvantages of brown rice
Appearance: Brown rice contains dozens of essential and physiologically active ingredients. Protein, lipids, vitamins, minerals, dietary fiber content is higher than rice, and starch content is lower than rice. Brown rice is mainly colored rice and fragrant. Brown rice and glutinous brown rice. The surface of a good brown rice has a smooth film with no spots, and the embryos are yellow in color. If the embryos are dark and dark in color, the brown rice is stored for a long time. The brown rice grains are full, and there are no rice husks, rice grass seeds and other impurities. There are few grains and lesions.
Brown rice consumption method: cooking with an autoclave or soaking for several hours after cooking, can also be used with white rice cooking, brown rice flowering after cooking, brown rice taste is coarse, there is a sense of bran residue, suitable for people who like to eat coarse grains. For those who are concerned about nutrition but want to eat coarse grains, give it a try.
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