What is the nutritional value of rice? How to eat rice is the healthiest?

Rice is one of the common staple foods in life. It is made of rice husk and has high nutritional value. Rice contains a special ingredient called oryzanol, which can inhibit melanin, reduce the activity of melanocytes and inhibit the formation of melanin; Eating rice regularly can improve skin, make skin fair and shiny, and prevent skin dryness. Rice also contains a lot of protein, and the contents of lysine and threonine in amino acids are also very rich, which is close to the needs of human body. Eating rice can supplement human energy well. Rice is the first of the five grains, and rice is one of the protagonists in people's daily diet. Simply mixing five flavors of rice can provide almost all the nutrients needed by the whole body.

The main component of rice is carbohydrate, and the protein in rice is protamine. The amino acid composition is relatively complete, which is easy for human body to digest and absorb. The contents of minerals, dietary fiber and B vitamins in brown rice are higher than those in polished rice. The main component of rice is carbohydrate, and the protein in rice is protamine. The amino acid composition is relatively complete, which is easy for human body to digest and absorb. Rice is the main source of B vitamins, and it is also an important therapeutic resource to prevent beriberi and eliminate oral inflammation. The contents of minerals, dietary fiber and B vitamins in rice are higher than those in polished rice, but the content of lysine is lower.

Because of its good digestibility and fast postprandial blood glucose response, it is not conducive to blood glucose control. Black rice, purple rice and brown rice rich in dietary fiber are good choices to delay digestion. When cooking white rice, you can add some coarse grains and miscellaneous beans. For example, adding mung beans, red beans, peas and lotus seeds to white rice can significantly increase the satiety of rice and rice porridge and slow down digestion. Before steaming rice, soak the rice for several hours, and then cook it slowly with low fire or pressure cooker to make the rice soft and bad. This tastes better, but the digestion speed and postprandial blood sugar response of this rice will also be significantly improved. Studies show that soaking, adding water and prolonging cooking time will accelerate starch digestion of rice. Therefore, it is recommended not to cook it too soft and rotten.