糙米, or brown rice, is a whole grain that retains its bran and germ layers, making it more nutritious than white rice. It is rich in fiber, vitamins, and minerals, which can contribute to better digestion and overall health. The nutty flavor and chewy texture of 糙米 make it a popular choice for many dishes. In many cultures, 糙米 is considered a healthier alternative to refined grains. It is often used in various cuisines, including Japanese and Chinese dishes, where it can be served as a side or incorporated into stir-fries and salads. Cooking 糙米 typically takes longer than white rice due to its denser structure.