Brown Rice: Nutritional composition and Health Benefits

Authors

  • Atul Upadhyay Tribhuvan University
  • Sanjeev Kumar Karn Department of Food Technology and Quality Control

DOI:

https://doi.org/10.3126/jfstn.v10i0.19711

Keywords:

Brown Rice, Nutritional Composition

Abstract

Brown rice is the unmilled rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer and the inedible outer hull removed. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. In this paper, we discuss the physiochemical properties of brown rice along with its health benefits, including certain cancers.

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Published

2018-06-30

How to Cite

Upadhyay, A., & Karn, S. K. (2018). Brown Rice: Nutritional composition and Health Benefits. Journal of Food Science and Technology Nepal, 10, 47–52. https://doi.org/10.3126/jfstn.v10i0.19711

Issue

Section

Review Articles