Stabilized Rice Bran
Stabilized Rice Bran is about 30% dietary fiber (both soluble and insoluble) and only about 8% sugars, 14% protein and 20% rice bran oil, a source of tocotrienols. Most importantly, the material is stabilized. This means the rice bran has been stabilized to prevent rancidity by inactivating its natural lipase enzymes. Lipase enzymes in rice bran can render the material unfit for human consumption within 12 hours of milling and unfit for even animal consumption within 48 hours. Stabilized Rice Bran has significant amounts of carotenoids, tocopherols, and tocotrienols, phytosterols, B-vitamins, and some very important minerals. In short, Stabilized Rice Bran is a good, nutrient dense whole food that is rich it fiber too.
Be Green. Be Well.
