1. Rice has a tough seed coat, which is not easy to boil, so black rice should be soaked overnight before cooking.
People with weak digestive ability after illness should not rush to eat black rice, but eat purple rice for conditioning.
nutritional ingredient
1. Black rice contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients.
Elements, rich in nutrition;
2. Black rice has many physiological functions, such as scavenging free radicals, improving iron deficiency anemia, resisting stress reaction, and regulating immunity.
3. Flavonoids in black rice can maintain the normal osmotic pressure of blood vessels, reduce the fragility of blood vessels, prevent the rupture of blood vessels and stop bleeding;
4. Black rice has antibacterial, blood pressure lowering and cancer cell growth inhibiting effects;
5. Black rice can also improve myocardial nutrition and reduce myocardial oxygen consumption.
The hometown of black rice in China-Yangxian black rice. Black rice has been planted in Yangxian county for more than 2000 years. Zhu? Lake organic black rice is produced in Zhu, Yangxian County. Nature reserve, no pesticides and fertilizers, pure natural, pollution-free, pure fragrance in the entrance, great.
The efficacy and function of black rice, and the nutritional value of black rice 1. Black rice contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients.
Black rice;
Elements, rich in nutrition;
2. Black rice has many physiological functions, such as scavenging free radicals, improving iron deficiency anemia, resisting stress reaction, and regulating immunity.
3. Flavonoids in black rice can maintain the normal osmotic pressure of blood vessels, reduce the fragility of blood vessels, prevent the rupture of blood vessels and stop bleeding;
4. Black rice has antibacterial, blood pressure lowering and cancer cell growth inhibiting effects;
5. Black rice can also improve myocardial nutrition and reduce myocardial oxygen consumption.
Nutritional value of black rice What are the effects and functions of black rice?
Black rice, named after its black skin, also known as blood-enriching glutinous rice, Gong Mi and black pearl, is a kind of precious rice with multiple health functions. Black rice contains starch, protein, fat, vitamins, calcium, phosphorus, magnesium, iron, zinc, molybdenum, selenium and other minerals and trace elements. The protein content of black rice is not only 37% higher than that of ordinary rice, but also 25.4% higher than that of white rice. Black rice also contains lysine, arginine, amino acids and tryptophan needed by human body, which has high nutritional value.
nutritive value
Compared with ordinary rice, black rice not only has high protein content and complete essential amino acids, but also contains a lot of natural black rice pigments, various trace elements and vitamins, especially iron, selenium, zinc, vitamin B 1 and vitamin B2. In China, black rice is commonly known as "medicated rice" and "moon rice". As a tonic for pregnant women and patients with physical weakness, it is also used to improve the iron deficiency anemia of pregnant women, children and anemia animal models.
Edible
High edible value. Besides cooking porridge, you can also make various nutritious foods and make wine. Modern medicine has proved that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. The color of black rice is different from other rice, mainly because its outer cortex contains anthocyanins, which has a strong anti-aging effect. Studies at home and abroad show that the darker the color of rice is, the stronger the anti-aging effect of epidermal pigment is, and the effect of black rice pigment is the strongest among all kinds of rice. In addition, this pigment is also rich in flavonoids active substances, which is five times that of white rice, and plays a great role in preventing arteriosclerosis. Therefore, black rice should not be refined, eat brown rice or standard third-class rice. When cooking porridge, soak black rice in clear water for one night in summer and two nights in winter, with less elutriation times. Soaked water should be cooked with rice to preserve nutrition.
Medicinal value
Ancient agricultural medical books recorded that black rice has the functions of nourishing yin and tonifying kidney, strengthening the body and warming the stomach, improving eyesight and promoting blood circulation, clearing liver and moistening intestines, promoting diuresis and replenishing essence, moistening lung and relaxing muscles and tendons. Can be used as medicine, and has particularly good curative effect on dizziness, anemia, gray hair, soreness of waist and knees, night blindness and tinnitus. Long-term consumption can prolong life. Therefore, people commonly call it "medicated rice" and "longevity rice". Because it is most suitable for pregnant women and parturients to replenish blood, it is also called "moon rice" and "blood rice". Emperors of past dynasties also regarded it as the treasure of palace health preservation and called it "Gong Mi".
be anticancer
The dietary fiber content in black rice is very rich. Dietary fiber can reduce the content of cholesterol in blood and help prevent heart disease caused by coronary atherosclerosis. Black rice is rich in fat-soluble vitamins, especially vitamin positive. Modern medical research shows that vitamin is a strong antioxidant, which can resist the generation of strong oxidative carcinogens, promote human energy metabolism, promote blood circulation, improve metabolism, prevent arteriosclerosis, prevent cholesterol deposition and reduce the occurrence of cardiovascular diseases.
Nutritional value of black rice What are the taboos of black rice According to taste and color, rice can be divided into many types. There are glutinous rice, japonica rice and indica rice according to taste; According to the color, rice has many different colors, such as white, yellow, green, red, purple, brown and black. Whether glutinous rice, japonica rice or indica rice, there are purple, brown or even basically black varieties, which are often called black rice.
Black rice is the treasure of rice. Known as "Gong Mi", "medicated rice" and "longevity rice", it has special nutritional value. Modern analysis shows that black rice is rich in nutrients, also known as black Gong Mi. Zhang Qian, the pioneer of the Silk Road in the Western Han Dynasty, discovered this kind of rice and presented it to Emperor Wu of the Han Dynasty. After eating it, Hanwang praised it as "God Rice", which was enjoyed by emperors of all dynasties, so it has the reputation of "Black Gong Mi". The nutritional value and medicinal value of black rice are relatively high. Compendium of Materia Medica records the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. When used as medicine, it has a good curative effect on dizziness, anemia, gray hair and eye diseases.
Black rice has a long history of cultivation and is produced in many places in China. Representative ones are Shaanxi black rice, Guizhou black glutinous rice and Hunan black rice. There are two kinds of grain types: indica rice and japonica rice, and the grain quality is divided into waxy and non-waxy. Brown rice is black or dark brown. The main nutrients (brown rice), based on dry matter, contain crude protein 8.5- 12.5%, crude fat 2.7-3.8%, carbohydrate 75-84% and crude ash 1.7-2%. Its nutritional value is higher than ordinary white rice, and it contains protein 1 1.3g per 100g, while ordinary white rice only contains 6-8g. Protein also contains 8 kinds of essential amino acids, of which lysine is 2-2.5 times that of polished rice. In addition, it also contains a variety of vitamins and essential trace elements such as zinc, iron, molybdenum and selenium.
Black rice is a kind of rice used as medicine and food. Rice is of good quality, delicious and pure. High edible value. Besides cooking porridge, you can also make various nutritious foods and make wine. Modern medicine has proved that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. The color of black rice is different from other rice, mainly because its outer cortex contains anthocyanins, which has a strong anti-aging effect. Studies at home and abroad show that the darker the color of rice is, the stronger the anti-aging effect of epidermal pigment is, and the effect of black rice pigment is the strongest among all kinds of rice. In addition, this pigment is also rich in flavonoids active substances, which is five times that of white rice, and plays a great role in preventing arteriosclerosis. Therefore, black rice should not be refined, eat brown rice or standard third-class rice. When cooking porridge, soak black rice in clear water for one night in summer and two nights in winter, with less elutriation times. Soaked water should be cooked with rice to preserve nutrition.
Since ancient times, black rice has been regarded as a nourishing health product. The "Yutian rouge rice" mentioned in A Dream of Red Mansions refers to purple-black blood glutinous rice. Traditional Chinese medicine believes that black rice has the functions of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation, and can treat anemia, dizziness, premature gray hair and other diseases.
Because black rice contains more dietary fiber, the digestion speed of starch is relatively slow, and the glycemic index is only 55 (87 for white rice). Therefore, eating black rice will not cause violent fluctuations in blood sugar like eating white rice. In addition, minerals such as potassium and magnesium in black rice are also beneficial to control blood pressure and reduce the risk of cardiovascular and cerebrovascular diseases. Therefore, diabetics and patients with cardiovascular diseases can eat black rice as part of their diet.
Black rice is an ideal nourishing food for porridge or stuffy rice. In order to store more nutrients, black rice is often not as refined as white rice, and most of them are eaten directly in the form of "brown rice" after hulling. This thick black rice is best for porridge, not for rice. When cooking porridge, in order to make it soft quickly, it is best to soak it in advance so that it can fully absorb water. Soak in the water for one day and one night in summer and two days and one night in winter. Then cook it in a pressure cooker and you can eat it in about 20 minutes. In order to prevent the pigment contained in black rice from dissolving in water during soaking, it can be washed gently with cold water before soaking, and it is not suitable for rubbing; The water used for soaking rice should be cooked with rice and cannot be discarded to preserve the nutrients in it. Generally speaking, black japonica rice and black glutinous rice are used to cook porridge with the best taste. When cooking porridge with black indica rice, it is best to add some glutinous rice to increase the viscosity.
Besides porridge, black rice can also be made into snacks, glutinous rice balls, zongzi, bread and so on. Now black rice wine has been developed, which contains melanin and can play a health care role.
What are the taboos for eating black rice? What are the benefits of eating black rice? Taboos and side effects of nutritional value of black rice.
1. Rice has a tough seed coat, which is not easy to boil, so black rice should be soaked overnight before cooking.
People with weak digestive ability after illness should not rush to eat black rice, but eat purple rice for conditioning.
profit
Patients with dizziness, dizziness and anemia often eat it, and their symptoms are obviously alleviated. It is especially suitable for dietotherapy for the elderly with backache, weak knees and weak limbs.
nutritional ingredient
1. Black rice contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients.
Elements, rich in nutrition;
2. Black rice has many physiological functions, such as scavenging free radicals, improving iron deficiency anemia, resisting stress reaction, and regulating immunity.
3. Flavonoids in black rice can maintain the normal osmotic pressure of blood vessels, reduce the fragility of blood vessels, prevent the rupture of blood vessels and stop bleeding;
4. Black rice has antibacterial, blood pressure lowering and cancer cell growth inhibiting effects;
5. Black rice can also improve myocardial nutrition and reduce myocardial oxygen consumption.
The efficacy and function of black tea What are the taboos for drinking black tea? Nutritional value of black tea i. efficacy and function of black tea.
Black tea belongs to warm tea, which contains a variety of amino acids, vitamins and trace elements necessary for human body, and also contains lipolytic enzymes higher than other teas. Therefore, black tea has a stronger function of decomposing greasiness, reducing human fat compounds, cholesterol and triglycerides, and many health-care functions related to human health.
Five functions of black tea:
Lowering blood pressure and preventing arteriosclerosis.
Health care, weight loss and longevity.
Eliminate damp-heat, prevent cancer and disease.
Refresh one's mind and eliminate fatigue.
Get rid of greasy, help digestion and sober up.
Second, the taboo of drinking black tea:
There are seven situations that are not suitable for drinking tea:
1, Constipation patients: Because polyphenols in tea have a certain astringent effect on gastrointestinal mucosa, constipation patients will aggravate constipation if they drink tea.
People with neurasthenia or insomnia should not drink tea. Because caffeine in tea has obvious exciting effect on cerebral cortex, drinking tea will make the brain extremely excited and unable to rest.
3. People with iron deficiency anemia should not drink tea. Because tannic acid in tea leaves will make iron in food form a precipitate that is not absorbed by the human body, which will aggravate anemia.
4. People with calcium deficiency or fracture should not drink tea. Because the alkaloids in tea will inhibit the absorption of calcium by duodenum, it will also lead to calcium deficiency and osteoporosis.
5. People with ulcers should not drink tea. Because theophylline in tea will reduce the activity of phosphodiesterase and make gastric parietal cells secrete a lot of gastric acid. Hyperacidity will inevitably affect the healing of ulcer surface.
6. People with urinary calculi should not drink tea. Because tea contains more oxalic acid, drinking tea will aggravate the development of stones.
7. Don't drink tea when you have a fever. Because theophylline contained in tea can raise human body temperature, the cooling effect of drugs is greatly reduced or even disappeared. Therefore, patients with fever should not drink tea.
Third, the nutritional value of black tea
There are many nutrients in black tea, including vitamins, minerals, protein, amino acids and sugars.
First of all, multivitamins
Fuzhuan tea contains a variety of water-soluble vitamins. For example, vitamins B 1, B2 and C have many benefits for human body. Vitamin B 1: can treat beriberi and polyneuritis. Vitamin B2: It can treat keratitis, conjunctivitis, lip injury, angular stomatitis, glossitis, seborrheic dermatitis, etc. Vitamin C: Prevention and treatment of scurvy and arteriosclerosis caused by hypertension. Drinking Fuzhuan tea for a long time can effectively meet the needs of various vitamins and maintain good health.
Second, a variety of minerals
Fuzhuan brick tea contains 28 minerals such as sodium, potassium, iron, copper, phosphorus and fluorine. For ethnic minorities who lack fruits and vegetables, drinking Fuzhuan tea is an important source of essential minerals for their human bodies. Fuzhuan brick tea contains a certain amount of fluorine. Because fluorine can prevent and treat various dental diseases, Fuzhuan tea can keep consumers' teeth healthy.
Third, protein, amino acids and sugars are also important nutritional sources for drinkers.
Tea contains 20%-30% leaf protein, but only about 3.5% can be dissolved in tea soup. Tea contains 1.5%-4% swimming amino acids, and there are as many as 20 kinds, most of which are essential amino acids for human body. Tea contains 25%-30% carbohydrates, but only 3%-4% can be dissolved in water. 4%-5% of tea contains lipids, which is also necessary for human body. In addition, tea is rich in many functional components, including tea polyphenols, caffeine, polysaccharides, pigments, vitamin B, vitamin C, vitamin E, vitamin U, vitamin K and so on. It is necessary for the human body to enhance immunity.
Efficacy and function of black tea
Black tea contains a large number of trace elements with antioxidant effects, such as zinc, manganese, copper (the constituent element of SOD) and selenium (the constituent element of GSHPX). Catechins, theaflavins, theanine and tea polysaccharides in black tea, especially compound flavonoids with high content, all have the function of scavenging free radicals, so they have the functions of antioxidation and delaying cell aging.
The main components of dark tea soup color are theaflavins and thearubigins. Studies have shown that theaflavins are not only an effective free radical scavenger and antioxidant, but also have obvious antibacterial effects on Botox, Enterobacteriaceae, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. In addition, theaflavins can also inhibit the invasion of influenza virus and the infection of rotavirus and enterovirus.
It has long been reported that tea has the effect of lowering blood pressure. Japan reported that theanine, a unique amino acid in tea, can inhibit the increase of blood pressure by activating dopaminergic neurons. It is also found here that caffeine and catechin in tea can relax the wall of blood vessels, increase the effective diameter of blood vessels and reduce blood pressure by relaxing blood vessels. Lou Fuqing and others in China found that tea pigment has obvious effects of anticoagulation, promoting fibrinolysis, preventing platelet adhesion and aggregation, and inhibiting the proliferation of arterial smooth muscle cells. It can also significantly reduce triglyceride and low-density lipoprotein in serum of high-fat animals, increase high-density lipoprotein in serum, significantly inhibit ACE enzyme, and has antihypertensive effect.
The diuretic effect of caffeine in black tea is realized by the kidney promoting the filtration rate of water in urine. At the same time, the effect of caffeine on bladder can not only help diuresis, but also help sober up and relieve alcoholism. At the same time, tea polyphenols in black tea can not only precipitate nicotine in tobacco and excrete it with urine, but also remove free radicals in smoke and reduce the toxic effect of smoke on human body. Tea polyphenols have a strong adsorption effect on heavy metal poisons, so drinking more tea can also alleviate the toxic effect of heavy metals.
What are the taboos for drinking black tea?
1, avoid drinking new tea. Fresh tea has a short storage time and contains more unoxidized polyphenols, aldehydes and alcohols, which has a strong * * * effect on human gastrointestinal mucosa and is easy to induce stomach diseases. Therefore, drink less black tea and avoid new tea that has been stored for less than half a month.
2, avoid drinking tea all over the body. Tea is polluted by harmful substances such as pesticides during planting and processing, and there are always some residues on the surface of tea. Therefore, the first tea has a washing function and should be discarded.
3, avoid drinking tea on an empty stomach. Drinking tea on an empty stomach will dilute gastric juice and reduce digestive function. At the same time, the high water absorption rate can make a large number of bad components in tea enter the blood, thus causing dizziness, palpitation, weakness of hands and feet and other symptoms.
4, avoid drinking tea after meals. Tea (mainly green tea) contains a large amount of tannic acid, which can react with iron in food to generate new substances that are difficult to dissolve, which will cause iron deficiency in human body and even induce anemia over time. Therefore, the correct drinking time is: one hour after meals.
5, avoid drinking tea with fever. Tea contains theophylline, which can raise body temperature. Drinking tea for patients with fever is tantamount to "adding fuel to the fire".
6, patients with ulcers avoid drinking tea. Caffeine in tea can promote gastric acid secretion, increase gastric acid concentration, induce ulcers and even perforation.
7, avoid drinking tea during menstruation. Drinking tea during menstruation, especially strong tea, will induce or aggravate menstrual syndrome.
What are the nutritional values of Volvariella volvacea?
1, promoting human metabolism:
It contains trace elements, which can promote human metabolism and improve health. Eating can reduce the risk of stroke;
2, clean the panel, anti-aging:
The extract can promote the proliferation of cultured cells, resist aging and enhance youthful vitality.
3. It is rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a high-quality protein, which can repair liver tissue damage.
4. It is rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote liver cell regeneration;
5. It contains more trace elements such as vitamin B, which can decompose and oxidize the aging substances in the human body and has anti-aging effect.