Sprouted rice, also known as brown rice or live rice. It refers to rice that retains some outer tissues, such as the cortex, aleurone layer, and embryo, after being shelled. Due to its coarse taste, tight texture, and time-consuming cooking, it is now rarely eaten by people. And polished white rice is obtained by finely grinding and removing the outer tissue of brown rice, which is the rice we usually eat more. It not only looks snow-white and delicate, but also tastes soft and refreshing. But nutrition experts point out: the nutrition of brown rice Brown rice refers to rice that retains some outer tissues such as the cortex, aleurone layer, and germ after hulling. Due to its rough texture and compact texture, the rice bran and germ parts in brown rice are rich in vitamin B and vitamin E, which can improve the body's immune function, promote blood circulation, and help people eliminate depression and irritability, making them full of vitality. In addition, brown rice contains high levels of trace elements such as potassium, magnesium, zinc, iron, and manganese, which are beneficial for preventing cardiovascular disease and anemia.Conventional heating methods such as flame, hot air, electric heating, steam drying, etc. all utilize the principle of heat conduction to transfer heat from the outside to the inside of the object being heated, gradually increasing the temperature at the center of the object, which is called external heating. It takes some time to reach the desired temperature in the central area, and objects with poor thermal conductivity require even longer time. These traditional drying methods have long drying times, high power consumption, uneven heating, flipping up and down, and high labor intensity. However, microwave drying can effectively avoid this situation. Microwaves can penetrate the inside and outside of objects and heat them simultaneously, with a frequency of 2450MHz. With 2.45 billion oscillations per second, molecules rub against each other to generate heatMutual absorption of waves between body and matterFever.

Moreover, there are fewer surface cracks, and some companies directly process brown rice into mature products and then grind them into powder, which is more conducive to absorption.