Brown rice protein

Brown rice protein. Brown rice (or “hulled rice”) is unmilled or partly milled rice, Oryza sativa. The process that produces brown rice removes only the outermost layer, the husk, of the rice kernel, which is the least damaging to its nutritional value and avoids the unnecessary loss of nutrients that occurs with further processing. Brown rice contains approximately 8% proteins, which include the amino acids phenylalanine and tyrosine, leucine, valine, lysine, methionine and cystine, isoleucine, histidine, tryptophan and valine 1.

This ingredient can be found in the following products in United States:


  1. Ensminger AH, Ensminger ME, Konlande JE, Robson JRK. The Concise Encyclopedia of Foods and Nutrition. Boca Raton, Florida: CRC Press, 1995.