Brown rice and white rice basically have the same ingredients, but brown rice is to remove grain shell, but retain the outer tissue of rice, GI for 50. This desertion has had a great impact on our drinking. Because brown rice contains five times times the fiber and twice the iron. In fact, about 80% of the minerals matter is gathered in the outer layer of rice, and these nourishing points are lost due to the shell of the process.

Brown rice is preserved in a complete rice, rich in protein, lipids, fiber and vitamin B1, and so on, so it is a healthier food than white rice.

糙米與白米基本上擁有相同的成分，不過糙米是去掉穀殼，但保留外層組織的稻米，GI 為 50。這個小差異卻對我們的飲食造成極大的影響。因為糙米含有五倍的纖維和兩倍的鐵。事實上，大約 80% 的礦物質都聚在大米的外層組織中，而這些養分卻因脫殼過程而流失。

糙米保存完整的稻米營養，富含蛋白質、脂質、纖維及維生素B1等，所以是比白米更健康的食物。