Rice is an indispensable staple food for China people, and rice is indispensable. When we choose rice, we will find that there are grade marks on the packaging, some are super grade, some are first, second and third grade. All kinds of rice in China are mainly classified according to the processing accuracy. Processing accuracy refers to the peeling degree of brown rice when it is processed into polished rice. Different grades of rice are classified according to the degree of peeling during processing. After fine processing, the nutrients on the surface of rice will be ground off. Similar to water-soluble vitamins and inorganic salts. The rice eaten in this way has no nutrition.
Let's see what kind of rice tastes healthy. The hardness of rice is mainly determined by protein content. The harder the hardness, the higher the protein content and the higher the transparency. On the contrary, rice with low protein content has high water content, or rice made of immature rice has poor transparency, opaque belly and large white spots. Normal rice should be white and transparent, and the belly is white and normal. Rice turns yellow most easily, mainly because some nutrients have changed. The aroma, taste, viscosity and nutritional value of yellow rice are very poor. If the surface of rice grains becomes dark, yellow, green, musty, smelly, etc. It means that the rice is moldy. Due to different processing conditions, rice grains are uneven in heat and cold during drying, and uneven internal and external shrinkage will produce explosion marks or even fracture, which will reduce their nutritional value. The aged rice is dim in color, fragrant, with white stripes on the surface and even gray powder. The more gray powder, the longer it lasts.
Finally, I wish everyone a healthy lifestyle, everyone can eat rice correctly and learn to choose corn reasonably.