RICE BRAN Meaning and
Definition
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Rice bran refers to the outer layer of the rice grain, which is removed during the processing of rice. It is a byproduct of the rice milling industry and is composed of the bran and germ layers, along with some remnants of starchy endosperm. Rice bran is considered highly nutritious and has gained recognition for its various health benefits, leading to its consumption as a food ingredient and the production of rice bran oil.
Nutritionally, rice bran is a rich source of fiber, essential fatty acids, and a plethora of vitamins and minerals. It contains significant amounts of vitamins B and E, as well as minerals like potassium, magnesium, and zinc. Furthermore, rice bran is abundant in antioxidants, including phenolic compounds and tocopherols, which help protect against oxidative stress and promote overall well-being.
In the culinary world, rice bran oil is derived from rice bran through the extraction process. It is known for its high smoke point and neutral flavor, making it suitable for various cooking methods, including frying, sautéing, and baking. Rice bran oil also contains beneficial compounds like oryzanol and tocotrienols, which have been linked to potential cholesterol-lowering effects and cardiovascular health.
In addition to its culinary applications, rice bran is often used as an ingredient in animal feed due to its nutritional value. It acts as a source of energy, protein, and essential fatty acids, contributing to the growth and overall health of livestock and poultry.
Overall, rice bran is a versatile and nutritionally beneficial component derived from the outer layer of rice grains, widely used in food production, cooking, and animal nutrition.
Common Misspellings for RICE BRAN
- eice bran
- dice bran
- fice bran
- tice bran
- 5ice bran
- 4ice bran
- ruce bran
- rjce bran
- rkce bran
- roce bran
- r9ce bran
- r8ce bran
- rixe bran
- rive bran
- rife bran
- ride bran
- ricw bran
- rics bran
- ricd bran
- ricr bran
Etymology of RICE BRAN
The word "rice bran" has its etymology rooted in Old English and Middle English.
The term "rice" itself comes from Old English "ris", which is believed to have been borrowed from Old French "ris", and ultimately derived from Italian "riso" or Latin "oryza". These Latin and Greek words were borrowed from the Persian word "brinj", which referred to a type of grain or rice.
The word "bran" comes from Middle English "bren", which is related to Old English "brenn" and Old Norse "brenni", meaning "burning" or "chaff". It derives from the Proto-Germanic root "brinnan", meaning "to burn" or "to set on fire".
When combined, "rice bran" refers to the outer layer or husk of rice that is separated during the milling process.
