Rice contains about 75% carbohydrates, 7%-8% in protein, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.

Rice protein contains less lysine and threonine, so it is not completely protein, and its nutritional value is not as good as animal protein. But eating rice for lunch and dinner is better for people to lose weight than pasta. In the south of China, people generally take rice as their staple food, but it is very different in the north.

The fat content is about 1.3- 1.8%, and the linoleic acid content in the fat is relatively high, accounting for 34% of the total fat, which is 2-5 times higher than that of rapeseed oil and tea oil respectively.

Rice is sweet in taste and flat in nature, and has the effects of nourishing the middle energizer, strengthening the spleen and stomach, nourishing essence and strengthening the brain, regulating the five internal organs, dredging blood vessels, hearing and improving eyesight, relieving vexation, quenching thirst and stopping diarrhea.

Rice, which enters the spleen, stomach and lung meridians, has the functions of invigorating the middle energizer, nourishing yin and moistening the lung, invigorating the spleen and regulating the stomach, 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.