Japonica (Beijing) rice, also known as rice, is divided into early, middle and late days, with cool stalks in the north and warm rice in the south; Red japonica hot, white japonica cool; Hot in japonica, cool in japonica. Cooking porridge is the most nourishing and suitable for all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is the treasure of rice in China. Every 100 grams of japonica rice contains about 6.7 grams of protein, 0.9 grams of fat, 77.6 grams of carbohydrate, 0.3 grams of crude fiber, 7 milligrams of calcium, 2.3 milligrams of phosphorus 136, 2.3 milligrams of iron, 0.0/0. 1 6 milligrams of vitamin B, B20.05mg milligrams of vitamin B and nicotinic acid/kloc. Leucine 6 10mg, isoleucine 25 1mg, threonine 280mg, phenylalanine 394mg, tryptophan 122mg, lysine 255mg, etc. Different varieties of japonica rice have different nutritional components, but there is little difference.
Compared with japonica rice, there is little difference in nutritional components of indica rice. Traditionally, indica rice and japonica rice are collectively referred to as rice, and the nutritional components of different varieties of rice are slightly different. The change law of nutritional components of the same variety of rice is brown rice > standard two meters > standard one meter > special rice. This is because the cortex of brown rice is rich in nutrients, and some cortex is worn off during the processing of polished white rice. The higher the processing accuracy of rice, the more the cortex is worn off, and the nutrition of rice will also decrease. Japonica rice is short and wide, and is called "fat rice". Common ones are pearl rice, Crystal Rice and Northeast Rice. Indica rice is slender and slender, such as Thai fragrant rice, silk seedling rice, China fragrant rice and cat tooth rice. The amylose content of two kinds of rice is very different. The former is small in swelling and strong in viscosity, which is suitable for making porridge, while the latter is large in swelling and weak in viscosity, which is suitable for making braised rice. Data show that rice contains 90% starch, including amylose and amylopectin. Different proportions of starch directly affect the cooking quality of rice. Amylose has low viscosity and amylopectin has high viscosity. The cooking and eating quality of rice is mainly evaluated from amylose content, gelatinization temperature, gel consistency, rice grain elongation and flavor. polished glutinous rice
The kernel of glutinous rice. It contains a lot of dextrin and is sticky and soft, hence the name glutinous rice. Glutinous rice has been an important nourishing food since ancient times. Compared with japonica rice, its sex is warmer. In Compendium of Materia Medica, Li Shizhen classified its functions into four categories: first, warming the spleen and stomach; second, stopping diarrhea; third, reducing defecation; and fourth, relieving spontaneous sweating. Materia Medica also analyzes that glutinous rice is a kind of food that supplements the spleen and stomach and benefits the lung. When the spleen and stomach are nourished, they can warm the valley and absorb water and liquid, so that the stool will not be thin and clear, warmth can nourish the qi, and the body will be warm. Therefore, people with spleen and lung deficiency and body cold had better eat glutinous rice.
Glutinous rice is generally not used as a staple food, but more as a raw material for leisure food and local flavor food. This is because the contents of amylose and amylopectin in indica rice, japonica rice and glutinous rice are different, which leads to some differences in taste, that is, indica rice has low viscosity and high expansibility; Glutinous swelling of japonica rice; Glutinous rice is the thickest and hardly swells.
Traditional Chinese medicine believes that glutinous rice is warmer than indica rice and japonica rice and is an important nourishing food. In Compendium of Materia Medica, the functions of glutinous rice are divided into four types: one is to warm the spleen and stomach, the other is to stop diarrhea, the third is to reduce defecation, and the fourth is to collect spontaneous perspiration. Indications: stomach cold and pain, thirst quenching, frequent micturition at night, diarrhea due to spleen and stomach qi deficiency, spontaneous sweating due to qi deficiency, abdominal distension during pregnancy, shortness of breath after work and weakness.
Colored rice (black rice, purple rice, Redmi, etc. ) has higher nutritional value than ordinary rice. Colored rice is rich in protein, lysine, vegetable fat, cellulose, iron, zinc, copper, manganese, molybdenum, selenium, calcium, phosphorus and other essential minerals, as well as vitamins B 1, B2, B6, B 12, D, E, nicotinic acid, anthocyanins, chlorophyll, flavonoids, cardiac glycosides and so on. In particular, it contains vitamin C, carotene and so on. These are what ordinary rice lacks. The protein content of colored rice is 65438 00.4% higher than that of common early indica rice and 22.65438 0% higher than that of common late indica rice.
Caimi contains cardiac glycosides, alkaloids, phytosterols and other physiologically active substances, which have health care functions such as promoting metabolism and anti-aging. Medical clinical trials have confirmed that colored rice and its products can significantly increase the contents of hemoglobin and serum iron in pregnant women, prevent the decrease of hemoglobin during pregnancy and reduce the incidence of anemia during pregnancy. Colored rice can be used to treat beriberi caused by malnutrition, edema, anemia, hepatitis and vitamin B 1 deficiency. Colored rice and colored rice wine can prevent and treat chronic nephritis, rheumatism and stomach diseases. It has obvious curative effect on the elderly. According to scientists' determination, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum and zinc, and vitamins B 1 and B 12, and the protein content is 50% higher than that of ordinary rice. Compendium of Materia Medica records that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. Whether cooking porridge or soup, it is a good tonic.