Rice Bran and Stabilized Rice Bran

Rice bran is a by-product of the rice milling industry. While the term "by-product" implies an inferior product, rice bran is an exception. Rice bran is probably the most underutilized nutritious ingredient in the world. Even today, in modern India it is not uncommon for the mother of a sick child to collect some fresh bran from rice polishings to use for making a therapeutic tea for a sick child. However, the bran has to be very fresh. Otherwise it is useless and most of it is discarded or sold for low-grade animal feed every year. However, methods now exist to stabilize rice bran while maintaining and enhancing its nutritional value.

Usage of Rice Bran/Stabilized Rice Bran

• The outer layer of rice, the 'rice bran', contains 65% of the nutrients found in the kernel.
• Rice bran contains 20 percent fat, 65 percent starch, 8 percent protein and 1 percent fiber. In other words, it is a high-energy foodstuff.
• It contains a higher content of protein and its protein has a better amino acid profile than the proteins found in rice and most plant sources.
• Stabilized rice bran is a naturally rich source of vitamins, minerals, and antioxidants. The stabilization is accomplished without the use of chemicals or any additives.
• The rice bran has been transformed into one of the most valuable food resources ever discovered. In fact, it is believed that Stabilized Rice Bran is the most bioavailable whole food on earth.
• Rice bran obtained during the milling of rice, is a good source of oil. Rice Bran contains about 16% to 18% oil.
• Rice bran oil is loaded with vitamin E components.
• Studies have shown that rice bran and rice bran oil lower cholesterol levels and improve cardiovascular health.
• Rice bran also contains high levels of vitamin B, and other vitamins, minerals, and essential fatty acids.