What is rice bran oil?

　　Rice grain is the most important food crop in Asia and worldwide. Sixty-four percent of rice grain’s nutritional value is concentrated in the bran and germ, with approximately 60% of these nutrients residing in the aleurone layer and the embryo (rice germ). Currently, rice bran oil is extracted from the bran and germ; 150 kilograms of rice grain can yield one liter of first-grade rice bran oil. In Japan, Southeast Asia, and Taiwan, China, this oil is also known as brown-rice oil. Its research and consumption have a long history that continues to accelerate, and in the future, rice bran oil will be further refined by separating and extracting it directly from the rice germ.

　　Rice bran oil is uniquely rich in oryzanol, phytosterols, vitamin E, and other bioactive compounds, with levels far exceeding those found in other edible oils. In addition, rice bran oil has a higher smoke point, producing less cooking fume during frying, stir-frying, sautéing, and deep-frying than most household cooking oils, making it a healthier choice. Its fatty acid profile—comprising saturated, monounsaturated, and polyunsaturated fats—is close to a 1:1:1 ratio, aligning with the recommended standards of the World Nutrition Association, making it a high-quality, natural, and health-promoting cooking oil.