rice
Rice is one of the essential foods in our daily diet. At present, the common types of rice on the market are rice, millet, glutinous rice and black rice. Among them, rice is the most common kind of rice, its main components are starch and protein, and it is rich in carbohydrates and B vitamins. Millet and glutinous rice contain more protein and minerals, while black rice contains more protein and vitamin E. Therefore, different kinds of rice have different nutritional values.
Face class
Flour refers to food made of flour as the main raw material. At present, the common noodles on the market are noodles, steamed bread, dumpling skin and so on. Flour is rich in carbohydrates and protein, and also contains many vitamins and minerals. Among them, noodle is a kind of noodle with high nutritional value, which is rich in protein and minerals, and can provide nutrition for human body.
roughage
Miscellaneous grains refer to other grains except rice and wheat, such as corn, sorghum, millet and glutinous rice. Miscellaneous grains are rich in protein, dietary fiber, vitamins and minerals, which are beneficial to human health. For example, corn is rich in vitamin E and dietary fiber, which can protect the health of the heart and blood vessels; Sorghum is rich in protein and minerals, which can improve human immunity.
How to choose and cook
Pay attention to the following points when choosing rice flour and miscellaneous grains:
1. Choose fresh rice, flour and miscellaneous grains to avoid purchasing expired or deteriorated products.
2. Choose organic or green foods and avoid foods containing pesticides or heavy metals.
3. Choose different kinds of rice flour and miscellaneous grains according to personal taste and nutritional needs.
Pay attention to the following points when cooking rice and miscellaneous grains:
1. When cooking, control the proportion of water to avoid boiling into mud or paste pot.
2. Pay attention to the heat when cooking noodles to avoid boiling or being too hard.
3. Soak coarse grains in advance when cooking to better absorb water and nutrition.