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词汇 example_english_brown-rice
释义

Examples of brown rice


These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
The product is a dog treat made with coypu, brownrice, oats, sweet potatoes, whole eggs, parsley, cayenne, and black-strap molasses.
From
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He spent his first year milling, machine-polishing, and bagging brownrice.
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Parboiling drives nutrients, especially thiamin, from the bran to endosperm, hence parboiled white rice is 80% nutritionally similar to brownrice.
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They are an issue that is supposed to be for the anoraked people—the ones with green wellies who eat brownrice—but they are nowhere to be found.
From the
Hansard archive

Example from the Hansard archive. Contains Parliamentary information licensed under the Open Parliament Licence v3.0
The dal cooked with mutton and vegetables served with brownrice, altogether is called dhansak.
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When only the outermost layer of a grain of rice (the husk) is removed, brownrice is produced.
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Carbohydrates are typically derived from maltodextrin, oat fiber, brownrice, and/or wheat flour.
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They confirmed that the genetically modified brownrice had the same amino acid sequence as human serum albumin.
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They are also suitable for cooking brownrice (which contains oils and bran fiber that cook differently from pure white rice starch).
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This is served with caramelised brownrice, which is rice cooked in caramel water to give it a typical taste and colour.
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A variety of soaked and cooked beans and legumes, along with brownrice, provided in limited amounts help provide protein.
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This generally means choosing foods like brownrice, which has not been processed much, over white rice, which is significantly processed.
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These combinations only provide all amino acids when the rice is brownrice and the bread flour is derived from whole grains.
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Brownrice is also consumed in its unpolished state, often for its health benefits, but it is considered a specialty.
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The protein content per 100 calories is higher than brownrice, potatoes, barley and millet, but is less than wild rice and oats.
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In the former case the recipe often calls only for brownrice ground to a fine powder and water.
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Brownrice is its primary and can be its only solid ingredient.
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Because of this, it cooks somewhat faster than an unmilled brownrice.
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Red rice takes longer to cook than white rice, but not as long as brownrice.
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However, most of the flavin content of whole brownrice is retained if the rice is steamed (parboiled) prior to milling.
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In some fusion cuisine restaurants, short grain brownrice and wild rice are also used.
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If made from brownrice flour and brown sugar it is called a brown sugar sponge cake.
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The bran in brownrice contains significant dietary fiber and the germ contains many vitamins and minerals.
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Brownrice (unpolished) in this study contained double the concentration of polished rice.
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It takes less time to cook than brownrice but retains more of the vitamins than white rice.
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Congee can also be made from brownrice, although this is less common and takes longer to cook.
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To their surprise, they were given a container full of brownrice.
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At this point in the process, the product is called brownrice.
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They offer many vegetarian and even vegan options, such as tofu, banzai veggies and brownrice.
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The grain has a similar amount of fiber to brownrice and like brownrice, has a mild, nutty taste.
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Complex, fiber-rich carbohydrate sources such as brownrice and 100% whole grain bread are permitted during phase 2.
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Good sources of complex carbohydrates are whole-grain breads, pasta, brownrice, oatmeal, and potatoes.
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Brownrice can be treated with enzymes that will cause carbohydrates to separate from proteins.
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For example, it is added to genmaicha to form what is called "matcha-iri genmaicha" (literally, roasted brownrice and green tea with added matcha).
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Rice is known to come in a variety of colors, including: white rice, brownrice, black rice, purple rice, and red rice.
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Brownrice is often offered as an optional alternative to white rice.
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The rice is then dried, and can then be milled as usual or used as brownrice.
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Raw, wild, or brownrice may also be consumed by raw-foodist or fruitarians if soaked and sprouted (usually a week to 30 days gaba rice).
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Brownrice may be soaked in warm water for 20 hours to stimulate germination.
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In some countries, a popular form, parboiled rice, is subjected to a steaming or parboiling process while still a brownrice grain.
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Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brownrice, or other grains are also available.
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It is mostly made from brownrice and commonly unsweetened.
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A similar drink, made from roasted brownrice, is called "hyeonmi cha" or "genmaicha" (with green tea added).
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In the commonly available commercial format, one rice cake provides around 30 to 40 calories (8 grams carbohydrate); brownrice cakes are 70 calories, 16 grams carbohydrate.
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Another brownrice cake is "kutsinta".
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Germinated brownrice has a softer texture than brownrice and a pleasant fragrance, yet retains the health benefits of brown rice, and is marketed as a health food product.
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An illustrative comparison between white and brownrice of protein quality, mineral and vitamin quality, carbohydrate and fat quality suggests that neither is a complete nutrition source.
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Additionally, okara can be used in the preparation of other types of presscake tempehs that utilize ingredients such as brownrice, bulgur wheat, soybeans and other legume and grain combinations.
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Research continues to improve the effectiveness of delivery on brownrice by causing the poison to be retained on the bait longer and resist degradation by sunlight.
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It is sometimes also made at home using rice flour and brownrice protein, or by boiling brownrice with a large volume of water, blending and straining the mixture.
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It is different from brownrice.
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Wikipedia

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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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