Healthy Food

Some people may think that rice bran are rice milling waste that should have discarded and not consumed by human, but in fact, rice bran has a high content of dietary fiber. A cheap alternative fiber can be obtained from rice bran. Utilization of rice bran has potential to be a functional food. Functional foods are defined as foods based on knowledge about the relationship between food and health-food components are also expected to have certain health benefits.

What is the Rice bran?

Rice bran is a byproduct of rice milling. After the rice is separated from the chaff (the outer skin of grain), followed by milling. Milling process was performed twice, first milling will produce bran (the fiber is still rough), whereas the second milling produces rice bran with smooth texture.

Although rice bran is abundant in Indonesia, its utilization for human consumption is still limited. Until now, rice bran limited use as feed. Actually, rice bran is very good nutritional value, rich in vitamin B, vitamin E, essential fatty acids, dietary fiber, protein, oryzanol, and ferulic acid.

Health Benefits

1. Dietary fiber for digestion

2. As antioxidants, prevent free radical formation

3. Pangamic acid to treat various diseases. Pangamic acids (Vitamin B15) provide mild stimulation to the endocrine and nervous system and improve liver function that is involved in detoxification processes (disposal of body toxins).