The nutritional and functional components in rice bran, rice bran meal and white rice bran were determined and analyzed in order to realize the difference between the components. The results showed that the carbohydrates in the three by-products were above 50%. White rice bran was the highest in starch, while rice bran meal in dietary fiber. Rice bran was rich in oil and vitamin E, which was raw material of rice bran oil. White rice bran, rich in starch, can be used as raw material for fermentation or brewing. Compared with white rice bran and rice bran, rice bran meal was rich in protein and dietary fiber, with less microbial infections which was propitious for preservation. In addition, rice bran, white rice bran and rice bran meal were good sources of essential amino acids for human body, which accounted for about 45% of total amino acids.