Tag: Rice germ

A single cup of cooked white rice contains only 0.4 grams of fiber, a fraction of what whole grains offer. The answer to whether jasmine rice still has the germ is not a simple yes or no, as it depends entirely on whether you have the white or brown variety. The milling process that creates common white jasmine rice intentionally strips away this nutritious part of the grain.

According to the USA Rice Federation, white rice can be stored indefinitely, whereas brown rice only lasts about six months before spoiling. This stark difference in longevity is a primary reason why the germ is removed in polished rice grains during the milling process, alongside other factors like texture and faster cooking times.

According to agricultural research, the tiny germ makes up only 1% of a rice grain's total weight but remarkably contains up to 30% of its total nutrients. This small, potent component is central to understanding the key differences between brown and white rice.

Every grain of rice, in its natural state, contains a bran layer and a germ. These nutritious components are, however, only present in whole-grain varieties like brown rice; the refining process removes them entirely to create white rice. This difference in processing fundamentally changes the grain's nutritional profile and cooking characteristics.

According to the USA Rice Federation, all white rice begins as brown rice, but the difference lies in its processing. The milling process, which removes the outer bran and germ layers, is the answer to the question, "How is the germ removed from rice?". This critical step increases the grain's shelf life but also changes its nutritional profile significantly.