Besides rice, we often eat different kinds of grains, such as millet, glutinous rice and black rice. Next, I will tell you about the effects of these common grains.
rice
This is the basic material commonly used to cook porridge. Rice is sweet in taste and flat in nature, and has the functions of tonifying the middle energizer, strengthening the spleen and nourishing the stomach, harmonizing the five internal organs, dredging the blood vessels, stopping polydipsia and stopping diarrhea. But I still recommend you to use brown rice. Brown rice is rice without deep processing, which retains nutrients to the maximum extent. Although its taste is not as soft as polished rice, its nutritional value is much higher than polished rice. Whole rice grains can really play a role in invigorating the middle energizer, strengthening the spleen, nourishing the five internal organs, dredging blood vessels, quenching thirst and stopping diarrhea. If you use polished rice, you can basically fill your stomach.
polished glutinous rice
? The north is also called Jiangmi. In fact, glutinous rice is also a kind of rice, but the viscosity is higher than ordinary rice, and the porridge or rice cooked is very sticky. It is often used to make zongzi, glutinous rice balls, sweet wine, eight-treasure porridge and so on. Glutinous rice is sweet and warm, which has the functions of strengthening the spleen, warming the stomach, invigorating the middle energizer, stopping sweating and nourishing the blood, and has a good convergence effect. It is a good food for people with stomach cold diarrhea, spontaneous sweating due to qi deficiency and frequent urination.
millet
Millet also has the function of strengthening the spleen and nourishing the stomach. Compared with other rice, the function of nourishing the stomach is more prominent. Therefore, millet is the best food after the initial recovery from a serious illness or postpartum. Millet is a coarse grain with complete grains. At present, the degree of rice finishing is too deep, so you need to eat some millet often. And millet is especially good to cook. The water can be boiled for 5- 10 minutes after boiling. For modern people with a particularly fast pace of life, millet porridge is a good choice for breakfast, which is healthier than eating milk bread 100 times. Usually cooking can be mixed with a handful of millet in rice, which does not affect the taste, the color can also stimulate appetite, and more importantly, it is healthier than eating polished rice.
black kerneled rice
Black rice is also one of the foods mentioned many times in winter health care. Black tonifies the kidney, and winter is the season to tonify the kidney, so eating more black rice in winter is for the trend. There is a folk saying that black rice can not only tonify kidney, but also be a good medicine for enriching blood. Western medicine will also advise people with anemia to drink some black rice porridge, because the iron content of black rice is higher than that of rice, and western medicine often needs iron supplementation when treating anemia, so black rice becomes "blood-enriching rice" and "longevity rice". Black rice also belongs to brown rice. The difference between it and white rice is that the outer layer is black. If black rice is deep-processed like white rice, it will lose its characteristics. If its black coat is worn off, it will become "white rice" Therefore, if black rice is to become black rice, it must remain intact. In addition to retaining nutrition, intact rice leaves indigestible cellulose, but cellulose is also a good thing. Water absorption and expansion can increase the volume of feces, promote defecation, and combine with excess cholesterol, so it is not surprising that coarse grains lose weight. Because of the existence of cellulose, the taste of black rice is not as soft as polished rice, and it is not as good as polished rice to cook. You need to soak it in advance and cook it longer.