Now we have many choices to buy rice. Brown rice, polished rice and germ rice, which should I choose? Which kind of rice is more nutritious and edible?
Polished rice: polished until only the starch layer is left to increase the taste. Although the taste is good, the nutrition is greatly reduced;
Brown rice: Although it is rich in nutrition, only the chaff is removed, but the chaff layer and germ are retained, which has a rough taste and a heavy burden on the stomach when digested;
Germ rice: between brown rice and polished rice, it has both the nutrition of brown rice and the soft and waxy taste.
In fact, we can only get 5% of the nutrition of ordinary rice every day. Where is the rest of the nutrition? The answer lies in the germ of rice. Let's peel off the shell of "rice" bit by bit and see what secrets are hidden in the germ.
Germ is the most important central part of rice. Germ accounts for 2%-3% of the whole rice, but it contains more than 60% of nutrients, such as protein, dietary fiber, vitamins, bioactive substances, calcium, iron, zinc, selenium and other trace elements.
It contains almost all vitamins and trace elements, and is called a godsend nutrition source for human health.
Germ is good, but it is not easy to preserve. Germ rice is not only a god-given nutrient source, but also a natural nutrient base for microorganisms.
The technological requirements for keeping fresh and preventing microbial erosion and pollution are very high, and the shelf life is very short. After grinding, it is generally eaten within half a month to avoid nutrient loss or deterioration. It can't be produced, packaged and stored in large quantities like the existing rice, nor can it be bought in a bag of 30 to 50 kilograms and eaten slowly at home.
Although there are many germ rice products on the market now, the price is more expensive than ordinary polished rice, and germ rice is often not the first choice for ordinary families. How can I buy germ rice with good quality and low price?