The nutrition loss of polished rice is great.

The white and soft rice we usually eat is called polished rice, which is a product obtained by fine grinding and removing the outer part of rice during processing. Compared with polished white rice, rice that still retains some external tissues such as cortex, aleurone layer and germ after hulling is called brown rice.

Don't underestimate these outer tissues retained in brown rice, which have high nutritional value. 60%-70% of vitamins, minerals and a large number of essential amino acids are accumulated in rice. Although the rice we usually eat is white and delicate, its nutritional value has been lost during processing. Coupled with repeated elutriation in the cooking process, the vitamins and minerals in the outer layer are further lost, and the rest are mainly starch and some protein. Brown rice is far higher than its nutritional value.

Japan and South Korea set off a craze for eating brown rice.

Modern nutrition research has found that rice bran and germ in brown rice are rich in vitamin B and vitamin E, which can improve human immune function, promote blood circulation, help people eliminate depression and irritability, and make people full of vitality. In addition, the content of trace elements such as potassium, magnesium, zinc, iron and manganese in brown rice is high, which is beneficial to prevent cardiovascular diseases and anemia. It also retains a large amount of dietary fiber, which can promote the proliferation of intestinal beneficial bacteria, accelerate intestinal peristalsis, soften feces, and prevent constipation and intestinal cancer; Dietary fiber can also combine with cholesterol in bile to promote the discharge of cholesterol, thus helping patients with hyperlipidemia to lower their blood lipids.

Eating brown rice is especially beneficial to diabetics and obese people. Because the starch in it is wrapped by crude fiber tissue, the digestion and absorption speed of human body is slow, so it can control blood sugar well; At the same time, trace elements such as zinc, chromium, manganese and vanadium in brown rice are beneficial to improve the sensitivity of insulin and help people with impaired glucose tolerance. Japanese research has proved that the glycemic index of brown rice is much lower than that of white rice, and it has a better satiety when eating the same amount, which is conducive to controlling food intake and thus helping obese people lose weight. Therefore, Japan, South Korea, Singapore and other countries have long set off a craze for eating brown rice to control weight.

Soak in cold water overnight before eating.

Brown rice has rough taste, compact texture and time-consuming cooking. Before cooking, you can wash it and soak it in cold water for one night, and then put it in a pressure cooker with the soaking water for more than half an hour.

At present, there is a kind of "germ brown rice" on the market. It is the product of brown rice germination, which can fully activate nutrients, greatly increase vitamin content, and contains a variety of healthy enzymes. In Compendium of Materia Medica, it is believed that rice buds can relieve annoyance, invigorate qi, strengthen spleen and stop diarrhea, which is very beneficial to human body. A Japanese study also found that eating germinated brown rice can improve the memory of experimental animals and prevent Alzheimer's disease. In addition, instant rice slices, rice paste, rice germ slices, fermented brown rice and other products produced from brown rice also have high nutritional value. (Fan Zhihong)

It is best to eat glutinous rice in winter.

Glutinous rice, also called glutinous rice, is a kind of rice, which is often used to make zongzi or porridge. Traditional Chinese medicine believes that it is sweet in taste and warm in nature, which can nourish the healthy qi of human body. After eating, it will cause fever all over the body and play a role in keeping out the cold and nourishing. Best for winter.

The main function of glutinous rice is to warm the spleen and stomach. Therefore, some people with spleen and stomach deficiency and frequent diarrhea eat it, which can have a good therapeutic effect. In addition, it can also relieve night sweats due to qi deficiency, abdominal distension after pregnancy, shortness of breath, fatigue after strain, etc. In the classic of traditional Chinese medicine, Lun Shu on Materia Medica, the health care function of glutinous rice is fully expounded, saying that glutinous rice is a valley for nourishing the spleen and stomach, benefiting the lungs and benefiting qi. If the spleen and stomach benefit, it will be warm and firm; Warming can nourish qi, and qi is smooth, which leads to excessive body heat. It is suitable for people with spleen and lung deficiency and body cold. "

People with different diseases eat glutinous rice in winter mainly as follows: dull pain in the stomach caused by yang deficiency, which can be eaten with glutinous rice and red dates in moderation; If the spleen and stomach are weak, abdominal distension and fatigue are weak, glutinous rice, lotus seeds, jujube and yam can be used to cook porridge, and appropriate amount of sugar can be added after cooking; Diarrhea and indigestion caused by deficiency and cold of spleen and stomach can be cooked with glutinous rice wine and eggs.

Because glutinous rice is sticky and difficult to digest, you must pay attention to the right amount when eating, and children had better not eat it.