Brown Rice Brown rice is produced by removing only the outer husk from paddy rice while retaining bran and germ layers, used as a nutrient-dense whole grain providing high fiber (3.5g/100g cooked), B-vitamins, magnesium, manganese, and antioxidants ideal for health-focused products, gluten-free baking, and functional foods. In the food industry, it delivers superior nutrition compared to polished white rice with lower glycemic index (GI 50-55) and extended shelf life from natural tocopherols.