Rice bran introduction

Rice bran is the husk powder produced during the process of refining brown rice into white rice after hulling.

The "brown rice" we usually eat includes the pericarp, seed coat, aleurone layer, germ, and endosperm, which means that only the outermost husk of the rice grain has been removed.

The white rice we eat is made from brown rice through repeated milling. The more milling processes it undergoes, the more refined the rice becomes, but the most important nutrients are removed, and more nutrients are lost.

The following is the process of shoveling brown rice into white rice.

Why are so many important nutrients deliberately removed? The reason is that pure white rice, after removing these nutrients, is not only more aesthetically pleasing but also tastes better. On the other hand, for a long time, rice bran has been mostly used to make animal feed because of its poor taste, leading people to mistakenly believe that rice bran has no value.

When people talk about rice bran, their first instinct is that chickens eat it, so how could humans eat it? But actually, rice bran is the most valuable part!

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The difference between rice bran and rice bran

Some people confuse "rice bran" with "coarse chaff," thinking that rice bran and coarse chaff are the same, but they are actually different. Coarse chaff is the outermost husk of rice grains, and it looks like this ↓↓↓

Rice bran is the part that comes off when brown rice is milled, and it looks like this ↓↓↓

Rice bran is not actually as coarse as rice bran, and it is generally acceptable to eat it directly. Some people mistake rice bran for rice bran and worry that it will taste bad or have pesticide residues, but if you understand rice bran, you will not have any misunderstandings.

Six benefits of rice bran that you should know

1. Improves bowel movements

2. Lower cholesterol

3. Inhibits high blood pressure

4. Lower blood sugar

5. Treatment of anemia

Effectively treat autonomic nervous system disorders

Rice bran stable fermentation technology

Rice bran is very difficult to preserve after being separated from the rice grain. Its properties become very unstable and it oxidizes rapidly because rice bran contains highly active lipase, which has a high activity in breaking down fats. This easily causes the acid value to rise, leading to spoilage and rancidity of the rice bran, resulting in a poor taste.

Therefore, Yabi Biotechnology immediately ferments and stabilizes rice bran within 24 hours of it being taken offline, which not only maintains the freshness of the rice bran but also extracts a variety of nutrients from it.

The packaging uses individual aluminum foil packets of one gram each to reduce light damage and oxidation, maintain freshness, and is suitable for both personal use and sharing, as well as being convenient to carry when going out!