About white flour:
Generally, the content of protein is 10%- 13%, which is higher than that of rice. However, the contents of lysine, arginine, histidine and methionine in wheat protein are relatively low. Therefore, when eating pasta, we should supplement these foods with high nutritional content in order to achieve the principle of complementary nutrition and ensure a healthy diet.
Flour minerals are mainly distributed in the surface layer of wheat grains, while vitamins are mainly distributed in the germ and surface layer. Refined flour is to grind off a lot of wheat grain surface and germ (wheat grain surface is rich in vitamins and minerals, and germ is rich in protein, fat, minerals and vitamins), and only the endosperm of wheat grain is obtained. Therefore, the more refined the flour, the more serious the nutrient loss. If you eat this flour as a staple food for a long time, your body will be seriously damaged. There are not many minerals in flour, but B vitamins are an important source of our dietary vitamins.
Carbohydrates mainly exist in the endosperm of wheat grains, that is, refined flour! It is a part obtained by removing the surface layer and germ of the most nutritious wheat particles. Refined flour is actually mostly starch.
Flour is rich in protein, fat, carbohydrates and dietary fiber. Chinese medicine believes that flour is sweet and cool, and has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, clearing away heat and quenching thirst. Steamed buns, jiaozi and wonton are all special foods made of flour with various fillings. The skin of steamed stuffed bun is soft and elastic and delicious; Jiaozi contains almost all kinds of nutrients needed by the human body; Wonton skin is thin and smooth. Due to the different fillings and cooking methods, the nutritional components of the three foods are very different, but in general, the overall nutritional components of the three foods are reasonable and belong to the "perfect pyramid food". Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of nourishing heart and kidney, strengthening spleen and thickening intestines, clearing away heat and quenching thirst. The dietotherapy effect of traditional Chinese medicine on flour can be summarized as: nourishing heart and kidney, promoting blood circulation and strengthening spleen. Workers in a bakery in France found that no matter how old they are, their hands will not relax or get old, because they are stirring wheat flour every day.
Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. It has the effects of tonifying heart and kidney, strengthening intestine, clearing away heat and quenching thirst, and is mainly used for treating mania, upset, thirst, diarrhea, carbuncle, traumatic hemorrhage and scald.
About rice:
Traditional Chinese medicine believes that rice is sweet and flat, and has the functions of benefiting essence, strengthening heart, harmonizing five internal organs, dredging blood vessels, hearing and improving eyesight, quenching thirst and diarrhea. Known as the "head of the five grains", it is the main grain crop in China, accounting for about a quarter of the cultivated area of grain crops. Half of the world's population lives on rice. Famous rice brands: Wuchang rice, Zheng Lun rice, Northeast rice, Thai fragrant rice, Longfeng rice, Fulinmen, Wuhu, Gongjing No.1 and Yuanyang rice.
Rice, which enters the spleen, stomach and lung meridians, has the functions of tonifying the middle energizer, strengthening the spleen and regulating the stomach, nourishing yin and moistening the lungs, and relieving polydipsia. Ancient health experts also advocated "morning porridge" to produce fluid. Therefore, patients with cough and constipation caused by lung yin deficiency can cook porridge with rice in the morning and evening. Drinking rice porridge often contributes to the growth of body fluid and can relieve discomfort such as dry skin to some extent. If you add some pears when cooking porridge, the health care effect of traditional Chinese medicine will be better.
In rice protein, alkali-soluble gluten with high lysine content accounts for 80%, and the lysine content is higher than other grains, and the amino acid composition ratio is reasonable, which is close to the best amino acid ratio model in protein recognized by the World Health Organization. The biological value (BV value) of rice in protein is 77, and the utilization rate (PER value) of rice in protein is 2.2 (1.5 for wheat and 1. 1 for corn). The digestibility of protein is over 90%, which is higher than other cereals, so the nutritional value of rice protein is high.
Efficacy of rice Although the content of various nutrients in rice is not very high, it also has high nutritional efficacy and is a basic food for supplementing nutrition, because people eat a lot. Rice porridge has the effects of invigorating spleen, regulating stomach and clearing lung heat. Rice soup has the functions of benefiting qi, nourishing yin and moistening dryness, and its taste is sweet and flat, which is beneficial to the development and health of infants. It can stimulate the secretion of gastric juice, help digestion, promote the absorption of fat, and promote casein in milk powder to form loose and soft small clots, which are easy to digest and absorb. Therefore, it is ideal to make milk powder with rice soup or to give infants an auxiliary diet.