Brown rice is whole-grain rice which is obtained by hulling rice with little or no processing, and consists of rice bran, germ and endosperm. Compared with white rice, brown rice has achieved the total nutrient retention of rice to a greater extent.

Brown rice not only contains basic nutrients such as protein, carbohydrates and dietary fiber, but also contains many vitamins and minerals. Because brown rice contains more cellulose, its digestion and absorption speed is slow.

Compared with white rice, brown rice has higher nutritional value and slower digestion and absorption speed, so for people who need to control blood sugar and weight, proper consumption of brown rice can be used as part of diet adjustment. However, it should be noted that brown rice has a thick taste and may not be suitable for everyone's taste, so it can be adjusted according to personal taste when eating.