Rice is the most important food crop in Asia and even the world. 64% of the nutrition in rice lies in rice husk and rice embryo, and about 60% in aleurone layer and rice embryo. At present, rice oil is extracted from rice husk and germ, and 150 kg of rice can be extracted 1 liter of first-class rice oil. In Japan, Southeast Asia and Taiwan Province Province, brown rice oil, also known as brown rice oil, has a long history of research and development and consumption, and is accelerating its development. In the future, rice oil will be degreased and separated from rice treasure.

Rice oil alone contains oryzanol, phytosterol, vitamin E and so on. , much higher than other edible oils. In addition, the cooking fume point of rice is higher, and the frying oil is less than other household cooking fume, which is healthier. The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in rice oil is close to 1: 1: 1, which is close to the recommended standard of the World Nutrition Association. It is a high-quality natural healthy oil.