Lead: Rice is our most frequent staple food. We often use the taste to distinguish rice, but we don't pay much attention to the type of rice and its nutritional efficacy. Let us come together to identify the nutritional benefits of six kinds of rice today.
1, the most detoxification is glutinous rice
The glutinous rice, also known as glutinous rice, is often used to make flavored snacks because of its stickiness. Glutinous rice contains nutrients such as protein, fat, sugar, calcium, phosphorus, iron, vitamin b2, and a large amount of starch.
2, the most nutritious is the rice
The ordinary rice that is used to make rice every day is also called glutinous rice or polished rice and is translucent oval or elliptical. The rice rate is high, and the rice grains are small, but sticky. As a daily food rice, glutinous rice contains essential nutrients such as starch, protein, fat, vitamin b1, niacin, vitamin c, and calcium and iron, which can provide the nutrition and calories that the human body needs.
Using glutinous rice porridge to maintain health for a long period of time, in our country has a history of 2000 years, glutinous rice has a spleen and stomach, make up the gas, Yangyin Sheng Jin, Chufan thirst, solid intestinal diarrhea and other effects, can be used for spleen and stomach weakness, thirst , malnutrition, illness after illness and other diseases, but diabetics should pay attention to not eat more.
3, the most aided digestion is brown rice
The so-called brown rice is the “light yellow rice†that retains the germ and endothelium by removing the shell of rough rice during the grinding process. Brown rice contains more protein, fat, and vitamins than white rice. The crude fiber molecules in the rice bran layer help gastrointestinal motility, and it is effective for stomach diseases, constipation, acne and other gastrointestinal diseases. Brown rice is more nutritious than white rice, which lowers cholesterol and reduces the risk of heart attacks and strokes. Brown rice is suitable for the general population, but due to the rough texture of the brown rice, the texture is tight, and it is also time-consuming to cook. Gu Wanli recommends that it be washed before soaking it in cold water overnight, then put it into the pressure cooker with soaking water and boil for more than half an hour. .
4, the most kidney is black rice
Black rice is rich in nutrients, contains protein, fat, b vitamins, calcium, phosphorus, iron, zinc and other substances, nutritional value than ordinary rice. It can significantly increase the content of human hemoglobin and hemoglobin, which is beneficial to the health care of the cardiovascular system, is beneficial to the development of children's bones and brain, and can promote the recovery of maternal and post-illness physically deficient, so it is an ideal nutritional health care. food.
5, the most stomach is Xiaomi
Millet also known as rice, corn, millet. It is rich in protein, fat, sugar, vitamin b2, niacin and calcium, phosphorus, iron and other nutrients. Because millet is very easy to be digested and absorbed by the body, it is called "health rice" by nutrition experts.
Millet has the effect of strengthening the spleen and the kidney, kidney qi, clearing heat, urination, and treatment of thirst, is to treat the spleen and stomach, physical weakness, impaired blood, postpartum hypothyroidism, loss of appetite nutritional rehabilitation good. Gu Wanli pointed out that due to the somewhat cool nature of millet, people with stagnation of qi and deficiency of physique and defecation should not eat too much.
6, the most beautiful is glutinous rice
Glutinous rice is also known as glutinous rice and glutinous rice. The nutritional value of glutinous rice is very high and it is known as "the king of the world's grasshoppers." Barley is rich in nutrients and contains various amino acid components such as Italian barley oil, Coix seed fat, sterols, amino acids, arginine and vitamin B1, carbohydrates and other nutrients. It has a good water and dampness, spleen and diarrhea, and detoxification. effect.
