Black rice is rich in nutrients, including protein, fat, B vitamins, calcium, phosphorus, iron, zinc and other substances, and its nutritional value is higher than that of ordinary rice. It can obviously increase the content of hemoglobin and hemoglobin in human body, which is beneficial to the health care of cardiovascular system, the development of children's bones and brains, and can promote the recovery of lying-in women and people who are weak after illness. It is an ideal nutritional and health food.
Black rice has the effects of nourishing yin, tonifying kidney, invigorating qi, strengthening body constitution, invigorating spleen, stimulating appetite, nourishing liver, improving eyesight, benefiting essence and arresting astringency. It is a good product for anti-aging beauty, disease prevention and physical fitness. Regular consumption of black rice has a good nourishing effect on patients with chronic diseases, convalescent patients and young children. Because black rice is not easy to cook, it needs to be soaked for one night before cooking. Not suitable for children with weak digestive function and elderly and frail patients.
The most digestive aid is brown rice.
The so-called brown rice is "light yellow rice", in which the rough husk is removed and the germ and endothelium remain during the milling process. The contents of protein, fat and vitamins in brown rice are higher than those in polished rice. Crude fiber molecules in rice bran layer contribute to gastrointestinal peristalsis and are effective for gastrointestinal diseases such as stomach disease, constipation and hemorrhoids. Brown rice is more nutritious than polished rice, which can lower cholesterol and reduce the chances of heart disease and stroke.
Brown rice is suitable for the general population. However, due to the rough taste, dense texture and time-consuming cooking of brown rice, it is suggested that brown rice can be washed before cooking, soaked in cold water overnight, and then cooked in an autoclave with soaking water for more than half an hour. Japanese research has proved that the glycemic index of brown rice is much lower than that of white rice, which is beneficial to controlling food intake and helping obese people lose weight. So, Japan and South Korea.
The most nourishing yin and nourishing body fluid is japonica rice.
Cooking porridge with japonica rice has a history of 2000 years in China. The porridge oil on the top layer can replenish fluid and essence, which is of great benefit to nourishing yin and tonifying kidney essence. It is most suitable for patients, parturients and the elderly. Japonica rice has the functions of strengthening the spleen and stomach, invigorating the middle energizer, nourishing yin, promoting fluid production, relieving restlessness and thirst, and stopping diarrhea, and can be used for spleen and stomach weakness, polydipsia, malnutrition and after illness.
Guiding opinions:
The advantages of whole grains are: five grains for nourishment, five fruits for help, five livestock for benefit, five vegetables for filling, and the smell is combined to nourish essence. "More than two thousand years ago, Huangdi Neijing put forward a reasonable structure of healthy diet. Modern people's living standards have improved, and the proportion of fish, fruits and vegetables in the diet structure has increased, leading to eating disorders and diseases. So we should rebuild a reasonable diet.
There was no distinction between coarse grains and coarse grains in ancient times. Since 1950s, China has artificially divided grain into staple food, coarse grains, or flour and rice, coarse grains and wheat, while others have become coarse grains or coarse grains. With the deepening of research, it is found that coarse grains not only have rich nutritional value like flour and rice, but also have many functions of treating diseases and preventing diseases.