Rice bran is the hard outer layer of rice grain that contains fiber, fatty acids, vitamins and minerals. It has various health benefits such as lowering cholesterol, improving skin and digestion, and preventing kidney stones. Learn more about rice bran facts, benefits, nutrition and uses. When rice undergoes milling to produce the white grains we see in our kitchens, a remarkable by-product emerges that many people overlook—rice bran. This brownish layer, once considered waste, is actually a nutritional powerhouse packed with essential nutrients that could revolutionize how we think about food security and health. Understanding the chemical composition and properties of rice bran isn’t just academic curiosity; it’s the key to unlocking sustainable nutrition solutions ... Rice bran is a mixture of substances, including protein, fat, ash, and crude fiber. In many cases, bran contains tiny fractions of rice hull, which increases the ash content of bran. Rice bran is one of the main byproducts in the process of the rice milling. It is the outer brown layer of brown rice and is separated during the milling process.
