Rice bran is really the "brown" parts of rice; the parts that usually are processed out of the rice and that contain vitamins, minerals and fiber. Rice bran is also a source of naturally occurring antioxidants.
The outer layer on brown rice and an excellent source of thiamin, niacin, vitamin B-6, iron, phosphorus, magnesium, potassium and fiber.
coarse outer bran layers, the embryo (germ), and small bits of the starchy endosperm. It is an ingredient in cereals, mixes, and vitamin concentrates, and non-food grades of bran are used in livestock feeds.
Stabilized rice bran is one of the world's great superfoods. It's high in fiber, obviously, but also high in protein and is
Made from the coating of the rice kernel, rice bran is an incredible source of the vitamins, minerals, amino acids, essential fatty acids and antioxidant nutrients. It brings all this - and fiber - to our breads and granola cereals.
This has recently been discovered to have the same qualities as oat bran in lowering blood cholesterol levels. As with all bran, it is the outer layer of the kernel and has high nutritional value.
the pericarp or bran layer and germ of the rice, with only such quantity of hull fragments, chipped, broken, or brewer's rice, and calcium carbonate as is unavoidable in the regular milling of edible rice.