Rice bran is a byproduct of the rice milling process and is a valuable source of nutrients and bioactive compounds. It is the outer layer of the rice grain and is removed during the milling process to produce white rice. Rice bran is rich in protein, fiber, essential fatty acids, and a range of micronutrients such as vitamins and minerals. It also contains antioxidants and phytonutrients that have been linked to various health benefits.
Rice bran is composed of approximately 14-18% oil, 20-22% protein, and 20-25% dietary fiber. It also contains significant levels of vitamin E, B vitamins, and minerals such as magnesium, phosphorus, and potassium. The oil extracted from rice bran is known for its high levels of unsaturated fatty acids, particularly oleic acid and linoleic acid.
Rice bran has diverse applications in the food, pharmaceutical, and cosmetic industries. The oil extracted from rice bran is used for cooking, as it has a high smoke point and a mild flavor. It is also used in the production of soaps, cosmetics, and pharmaceuticals due to its antioxidant properties. Rice bran is often included in animal feed due to its high protein content and nutritional value.
Rice bran is used in the food industry for producing edible oil, fortified foods, and nutritional supplements.
Rice bran is a valuable ingredient in animal feed due to its high protein content, essential fatty acids, and micronutrient profile.
Rice bran utilization supports sustainable agriculture by reducing waste from the rice milling process and providing a valuable source of nutrients for both human consumption and animal feed.
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