Fermented meatballs, fermented eggs, fermented tremella soup ... these delicious foods made of fermented grains can always make people never tire of eating them. Besides sweet and mellow taste, does fermented wine have any advantages in nutrition? Fermented glutinous rice wine is a traditional characteristic food in many areas of China, also known as fermented grains, distiller's grains, rice wine, sweet wine, glutinous rice wine, glutinous rice wine, fermented rice wine, rice yeast and so on. In ancient China, there was a saying that ginseng tonifies qi and yellow wine nourishes people. Li Shizhen recorded in Compendium of Materia Medica: "Rice wine can relieve pain, remove accumulation, warm the stomach and strengthen the spleen, spit more and warm the heart, and often drink it to make the skin smooth and shiny. The classic of traditional Chinese medicine "Shennong Herbal Classic" records that fermented grains nourish the spleen and stomach, and benefit the lungs and qi. If the spleen and stomach benefit, it will warm the middle way; Warming can nourish qi, and qi flowing smoothly leads to excessive body heat, which is suitable for people with spleen and lung deficiency and cold. Therefore, mash is regarded as a delicacy left by ancestors by many people. In terms of nutrition, mash also has many characteristics. First, after brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the human body to quickly replenish energy, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak body. In many parts of our country, there is a custom that pregnant women and those who have just recovered from a serious illness eat mash. Secondly, organic acids such as lactic acid, acetic acid and citric acid will be produced during the fermentation of glutinous rice. These organic acids, together with sugars such as glucose, give the mash a special sour sweetness, and aromatic substances such as alcohol, ester and acid produced in the fermentation process give the mash a unique flavor. These substances contribute to the secretion of digestive juice and increase appetite. Thirdly, most of protein in glutinous rice is insoluble in water (such as glutenin, gliadin, albumin and globulin). After fermentation, a part will be decomposed into free amino acids and peptides, which is more conducive to human absorption. Fourthly, the content of B vitamins, such as vitamin B2, vitamin B 12, nicotinic acid, etc. Due to the action of microorganisms, the sugar in the wine has increased. Although the fermented wine is good, it is not suitable for patients with severe hyperacidity, gastric ulcer, gastrorrhagia and liver disease. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.