According to traditional Chinese medicine, brown rice tastes sweet and has a warm nature. It can invigorate the spleen, nourish the stomach, tonify the middle, boost qi, harmonize the five organs, calm the nerves, and promote digestion and absorption. The vitamin E in the germ can promote blood circulation and effectively maintain overall body function.
1. In the book "Shiliao Bencao" by Meng Shen, a famous pharmacist in the Tang Dynasty, it is mentioned that brown rice has the functions of "stopping diarrhea, nourishing the middle, strengthening the tendons and bones, and harmonizing the blood vessels."
2. In the book "Compendium of Materia Medica" by Li Shizhen in the Ming Dynasty, brown rice is described as having the miraculous effects of "harmonizing the five organs and improving complexion".
3. Brown rice also contains a large amount of dietary fiber, which can promote the growth of beneficial bacteria in the intestines, accelerate intestinal peristalsis, soften stools, and prevent constipation and colon cancer. Dietary fiber can also bind with cholesterol in bile and promote its excretion, thereby helping patients with hyperlipidemia reduce blood lipid levels.
4. Sprouted brown rice contains abundant antioxidant compounds such as phytic acid and ferulic acid, which can inhibit the production of melanin, keep the skin fair, and promote metabolism, preventing arteriosclerosis, visceral dysfunction, and cancer, among other conditions.
5. Research has shown that brown rice contains 1.7 times more calcium, 2.75 times more iron, 3.2 times more niacin, and 12 times more vitamin B1 than white rice. The amount of vitamin E in brown rice is 10 times that of white rice, and the fiber content is 14 times higher.
6. The benefits of sprouted brown rice: Brown rice is rice that still retains its bran, germ, and aleurone layer after hulling. When exposed to certain temperatures, it can sprout and undergo dramatic changes internally, producing various beneficial and beautifying components.
