Rice bran
Rice bran
Rice bran (pronunciation: /raɪs bræn/) is the hard outer layer of the rice grain, which is removed during the milling process. It is rich in nutrients and fiber, and is often used as a food ingredient or in the production of rice bran oil.
Etymology
The term "rice bran" comes from the Middle English "rice", which is derived from the Old French "ris", from the Italian "riso", from the Latin "Oriza", which itself is from the Greek "ὄρυζα" (óruza). The word "bran" comes from the Old French "bren", meaning "husk of wheat".
Nutritional value
Rice bran is high in dietary fiber, vitamin B, iron, and essential fatty acids. It also contains significant amounts of antioxidants, including tocopherol, tocotrienol, and gamma-oryzanol.
Uses
Rice bran is used in a variety of ways. It can be used as a dietary supplement, as it is high in fiber and nutrients. It is also used in the production of rice bran oil, which is used in cooking and in the cosmetic industry. In addition, rice bran is used as an ingredient in animal feed, due to its high nutritional value.
Related terms
- Rice: The grain from which rice bran is derived.
- Rice bran oil: An oil extracted from rice bran, used in cooking and cosmetics.
- Dietary fiber: A type of carbohydrate that is not digested by the body, found in high amounts in rice bran.
- Antioxidants: Substances that can prevent or slow damage to cells caused by free radicals, found in rice bran.
External links
- Medical encyclopedia article on Rice bran
- Wikipedia's article - Rice bran
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