Anatomy of Rice


 

Rice is a food grain that contains a number of vitamins and minerals that are extremely healthy for us.


 

Ever wonder what rice is made of?

We’ve created a quick guide to the part of a rice kernel.

Hull - The fibrous indigestible shell of the rice kernel. The hull must be removed to make rice edible for humans. It makes up about 20% of the weight of paddy rice, and contains high percentages of fiber and silica.

Bran - Refers to the outer layers of the edible rice kernel. It is typically brown or tan, which is what gives brown rice its color. It makes up about 8% of the weight of a paddy rice kernel. The bran is removed when brown rice is milled to produce white rice. It contains oils, vitamins, minerals, antioxidants, and protein.

Endosperm - The large, white interior of the rice kernel, which includes starch, protein, vitamins, and minerals. It makes up about 70% of the weight of a paddy rice kernel.

Germ - The germ (embryo) makes up about 2% of the weight of a paddy rice kernel, and has the ability to sprout into a new plant if allowed to germinate. Its composition includes oils, vitamins, minerals, antioxidants, and protein. During milling, the germ is removed resulting in an indented shape at one end of the milled rice kernel.

Awn - A long needle-like structure formed on the distal end of the lemma in rice florets.