In recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice.

中文翻译：

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与白米相比，糙米的营养特性，保质期，健康方面和消耗量的评论

近年来，糙米（BR）与精米或白米相比，由于其卓越的营养和健康益处而受到消费者的欢迎。本文的目的是比较白米饭的成分，健康益处，障碍，保质期以及增加BR消费量的潜在方法。