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Fig. 1 | Journal of Ethnic Foods

Fig. 1

From: Nutritional and functional properties of coloured rice varieties of South India: a review

Fig. 1

Structure of rice grain (Copyright: FAO) [22]. Paddy consists of the husk, bran, aleurone layer, starchy endosperm and embryo. Brown rice is semi-polished, so it retains embryo while white rice is more polished than brown rice, lacking bran, aleurone and embryo. The removal of bran, aleurone and embryo provides aesthetic appeal to rice and improves shelf life; however, it also removes nutrients and minerals found in the grain

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