Brown rice parameter detection

Brown rice is a type of rice produced after processing. The Japanese refer to brown rice as black rice. After shelling, some outer tissues, such as the cortex, aleurone layer, and germ, are still retained. The outer layer of the above tissue contains rich nutrients, and is richer in many vitamins, minerals, and dietary fiber compared to white rice. Therefore, brown rice has always been considered a healthy food. Brown rice can also be made into cereal slices, usually eaten with milk for breakfast. Part of rice bran contains many chelating compounds with strong effects on phytic acid. Phytic acid combines with minerals to form phytate. Recent studies have found that consuming phytic acid in situations of mineral deficiency can hinder the absorption of minerals

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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6. If urgent or priority processing is required

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