Brown Rice: Nutritional composition and Health Benefits

  • Atul Upadhyay Tribhuvan University
  • Sanjeev Kumar Karn Department of Food Technology and Quality Control
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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Abstract
1924
PDF
303
Published
2018-06-30
How to Cite
Upadhyay, A., & Karn, S. (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
Section
Review Articles