The white flour of polished rice is the part of endosperm left after the husk, chaff and germ of rice and wheat are removed. Due to the removal of these components, the contents of cellulose, vitamins and minerals in refined white rice flour are obviously reduced, so its nutritional value is lower than that of brown rice and whole wheat. We advocate that the daily staple food should be coarse and fine. In other words, there should be a proper ratio between refined white rice flour and coarse grains, and refined white rice flour should not be eaten alone.

White rice flour mainly refers to rice and white flour eaten in daily life. Foods made of rice and white flour also belong to the category of refined white rice flour, such as rice, rice porridge, white flour steamed bread, white bread and so on. Eating refined white rice flour regularly will make blood sugar, blood pressure and blood lipid difficult to control, and it is easy to induce constipation. So don't just eat refined rice flour, add coarse grains in an appropriate proportion to refined rice flour. For the average adult, the ratio of coarse grains to flour and rice is six to four.

Often said "flour" refers to wheat flour, that is, flour ground from wheat, and names such as "high gluten wheat flour" refer to ordinary flour. Wheat flour is divided into special flour, general flour (such as standard flour, nutritional fortified flour) and nutritional fortified flour according to its performance and use. According to the precision, it can be divided into special first-class powder, special second-class powder, standard powder and ordinary powder. According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour.

Vitamins and inorganic salts in healthy grains are mainly distributed in bran and wheat bran. Most polished rice on the market grinds off a lot of rice bran embryos during processing, and this part is precisely the most vitamin B 1 in rice, reaching 80%.