First-class rice: the back furrow has no skin, or it has skin and no grain, and more than 90% of rice embryo and grain surface cortex have been removed. Because the first-class rice basically removes the cortex and aleurone layer of brown rice, and the crude fiber and ash content are very low, the rice has high swelling property, high rice yield and good edible quality.
Second-class rice: The percentage of husk, rice embryo and surface control cortex removed from the back ditch is lower than that of second-class rice, and the rice yield and digestion and absorption rate are slightly lower than that of first-class rice.
Third-grade rice: there is skin on the dorsal groove, and less than one-fifth of the grain surface cortex remains over 80%. The ash and crude fiber in rice are high, and the rice yield and digestibility of "information source: adjacent grain m110" are lower than those of first-class rice and second-class rice.
Four-grade rice: more than 75% of the rice furrows have skin, and the residual cortex on the surface of rice grains does not exceed one third. Because a large number of cortex and aleurone layer remain in rice, the content of coarse grains and ash in rice increases.
As for Wuchang rice, this is a variety of rice, which is produced in Wuchang, Northeast China. Due to the large temperature difference between day and night in mature rice producing areas, more soluble double-stranded sugar is accumulated in rice, which is very beneficial to human health. Wuchang rice is full of grains, hard in texture and innocent and transparent in color; The rice grains are bright and fragrant.