Rice Long Distance Moving produced after processing of rice in Japan is called brown rice, brown rice husk remains save a little of the outer layer of tissue such as cortex aleurone layer and germ. The outer layer of tissue contains a wealth of nutrients, many vitamins, minerals and dietary fiber rich more than the rice; brown rice has always been regarded as a healthy food.
Brown rice cereal can also be made usually with milk for breakfast food. Rice bran part of the content many of the strong role of Chelate compounds phytic acid and minerals combined with a phytate. Recent study showed that consumption of mineral deficiencies, phytic acid would hinder the absorption of minerals and raw materials introduced brown rice ( refers to the whole grains are retained in addition to housing outside of Oryza sativa spp.), namely containing the cortex, aleurone layer and germ of rice due to the coarse taste, the texture is close, cook up is also more time-consuming.
Brown rice nutrition value than polished white rice with whole wheat, brown rice protein content although not much but better quality of protein, main rice protamine is amino acid composition is relatively complete, the body is easily digested and absorbed, but the lysine content of less contain more fat and carbohydrates, a short period of time can provide a lot of heat for the body in the national standards of China’s grain and oil quality.
The rice according to their grain shape and grain quality is divided into three categories: First class: indica Valley, namely, Indica non-glutinous rice grain quality and harvest season is divided into Early Paddy and late indica rice valley; categories: japonica Valley, Japonica non-waxy rice grain quality and harvest season is divided into Early Japonica Valley and japonica rice grain; third category: glutinous rice valley, according to the grain shape and grain texture is divided into two types of indica glutinous Valley and japonica glutinous Valley.