There are less than 3⁄4 whole seeds along with small grains obtained by processing milled rice. It is used in traditional foods like tuwon shinkafa, masa, etc. When processed into rice flour, gluten-free goods can be baked.
Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or by milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.
Broken rice is fragmented, not defective; there is nothing wrong with it. It is as nutritious as the equivalent unbroken rice (i.e. if all the germ and bran remains, it is as nutritious as brown rice; if none remains, it is only as nutritious as white rice).