Brown rice refers to the whole grain that retains all but the husk, i.e. rice that contains the cortex, aleurone, and germ. The taste is thicker, the texture is tight, and the nutritional value is higher than that of white rice. Brown rice has better protein quality, is easy to digest and absorb by the human body, has less lysine content, and contains more fat and carbohydrates, which can provide a large number of calories for the human body in a short period of time. It has the functions of improving gastrointestinal function, lowering blood sugar, and supplying energy. Let's take a look at what brown rice is, its nutritional value, efficacy, and role of brown rice!
Brown rice refers to the whole grain that remains except the husk. That is rice containing cortex, aleurone, and germ. It is also time-consuming to cook due to its thicker taste and tight texture.
Rice has a very long history as a daily staple food in my country. The rice eaten by the ancients was all brown rice, that is, the rice remaining after removing the outermost layer of rice husks from the rice grains. In the long-term dietary practice, people found that this kind of brown rice can not only satisfy hunger but also have great nutritional value to the human body.
Brown rice is "light yellow rice" in which only the bran is stripped off, while the germ and inner skin are retained. Brown rice is sown with another layer of rice skin to make ordinary rice. People often refer to ordinary white rice as "dead rice" and brown rice as "live rice". This is because if we soak ordinary white rice in water for a period of time, it will not germinate; but if we soak brown rice in water for a period of time, it will germinate within about seven days. So brown rice is also called sprouted rice.
Brown rice belongs to the caryopsis, and its surface is smooth and shiny. In brown rice grains, the embryo side of the grain is called the belly white, and the embryoless side is called the back side. There are five longitudinal grooves on the surface of brown rice grains, one on the back is called the back groove, and two on each side are called rice grooves. It is difficult to completely remove the cortex at the grooves of brown rice during rice milling. For the same variety of rice, the more skins are left at the grooves, the lower the processing accuracy can be. Therefore, the processing accuracy of rice is often determined by the remaining skins on the grain surface and the back groove. the degree to indicate. Some brown rice shows opaque white spots on the abdomen or the center of the rice grain, which is belly white or heart white. White belly and white heart are caused by unsuitable climate, rainfall, and fertilizer during the growth of rice.
Nutritional value, efficacy, and function of brown rice
1. Improve gastrointestinal function: The biggest feature of brown rice is that it contains the germ, which is rich in dietary fiber. Since dietary fiber has the functions of losing weight, promoting digestion, and having a bowel movement, eating brown rice can help improve gastrointestinal function.
2. Lower blood sugar: Zinc, chromium, vanadium and other trace elements contained in brown rice are beneficial to improve insulin sensitivity, and diabetic patients have certain benefits.
3. Energy supply: The fat and carbohydrates contained in brown rice can provide a large number of calories for the human body in a short time. In addition, the glycemic index of brown rice is lower than that of polished white rice, which can effectively prevent blood sugar from rising sharply while providing energy.
