1, different varieties: blood glutinous rice is a kind of rice with purple seed skin, named after its appearance color. Belonging to rare rice varieties. Black glutinous rice is a kind of rice which can be used as medicine and food. It is a characteristic variety formed by long-term cultivation of Gramineae rice. According to grain type, it can be divided into indica rice and japonica rice, and according to rice quality, it can be divided into glutinous rice and non-glutinous rice. 2, the taste is different: after the blood glutinous rice is cooked, the red seed coat will be separated from the embryo. The taste is soft and waxy, the rice is delicate, the taste is slightly sweet and sticky. After cooked, the taste of black rice is slightly hard and sweet, but the taste is rich and the grain lines are clear. Rice porridge cooked with black rice is fragrant, oily, soft and glutinous. 3. Different nutritional values: Blood glutinous rice and black rice contain a lot of carbohydrates, amino acids and plant proteins. The content of trace elements such as magnesium and zinc in blood glutinous rice is higher than that in black rice, but black rice contains a lot of anthocyanins, while the content of anthocyanins in blood glutinous rice is relatively low. Anthocyanin is a bioflavonoid, which has the ability of scavenging free radicals and antioxidation.
It should be noted that blood glutinous rice is thick and easy to produce phlegm, so people with fever, cough, yellow and thick phlegm and poor gastrointestinal function should not eat more.
chromatism
Blood glutinous rice is a kind of rice with purple seed coat. After soaking in warm water, the red pigment in the seed coat will be dissolved by water, resulting in purple water. With the extension of soaking time, the red color will become thicker. Black rice, as its name implies, is generally black or dark brown, and the color after soaking is like ink.
Taste difference
Blood glutinous rice belongs to glutinous rice, with strong viscosity and sweet taste, which is more common in desserts, while black rice can be used as medicine, with a slight medicinal taste, slightly sweet, glutinous and non-glutinous grains, and its taste is relatively poor.
Nutritional efficacy difference
Blood glutinous rice is sweet and flat, and has the functions of nourishing qi and blood, nourishing liver and caring skin. Suitable for people with malnutrition, pale face, dry skin and emaciated body.
Black rice is flat and sweet, belonging to the spleen and stomach meridian. It's a kind of rice for both medicine and food. It has the reputation of "Medicinal Rice", "Gong Mi" and "Longevity Rice". If eaten regularly, it has the effects of stimulating appetite, invigorating spleen and promoting blood circulation, and improving eyesight. It is suitable for young people with postpartum blood deficiency, physical weakness after illness, anemia, kidney deficiency and premature gray hair.
Taboo of blood glutinous rice
1, taboo population
Blood glutinous rice is easy to produce phlegm because of its high viscosity, so people with fever, cough, yellow and thick phlegm and poor gastrointestinal function should not eat more.
2, avoid eating more
Blood glutinous rice belongs to glutinous rice food, which is not easy to digest after eating. Generally, it is advisable to eat 50 grams at a time. Don't eat too much to avoid discomfort such as abdominal pain, bloating and indigestion.
Is blood glutinous rice as sticky as glutinous rice?
Almost.
Blood glutinous rice is a kind of glutinous rice, and its viscosity is similar to that of ordinary white glutinous rice. Can be used to make glutinous rice balls, rice cakes, zongzi, glutinous rice balls, porridge and so on. However, the blood glutinous rice will have pigment dissolved out during cooking. For example, when cooking with other foods, in order to avoid the problem of mutual staining, it is recommended to cook separately.