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Rice is an essential food source for many Asian countries. The cereal is commonly consumed after polishing or whitening, and the polished grain is known a high glycemic food due to high starch content. The polished grain has the bran layer removed during the milling process which results in a loss of nutrients, dietary fiber, and bioactive components. Previously, a number of studies have reported that the bran layer which is commonly found in brown rice contained a wide spectrum of phytochemicals that are contributing to its various nutritional values. This paper will provide an overview on the phytochemicals and nutritional value of brown rice.