The contents of starch and fat are similar, but the protein content of steamed bread is higher than that of rice, the calcium content is 9 times that of rice, and it is rich in B vitamins, vitamin E, glutathione and so on. 100 grams of rice contains 1 17 kcal, and 100 grams of steamed bread contains 233 kcal.

Extended data

Steamed bread, also known as steamed buns, is one of the traditional pasta with China characteristics. It is a kind of food fermented and steamed with flour, which is round and bulging. This is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread. Usually northerners choose steamed bread as their staple food.

Steamed bread, with wheat flour as the main raw material, is one of the main daily staple foods in China. However, with the improvement of living standards, people began to pay attention to the health care performance of staple foods. Nutrition-fortified health steamed bread is mainly made of natural raw materials.

Steamed bread contains more vitamin B 1 and vitamin e, while rice does not have these nutrients. In addition, the protein content of steamed bread is three times that of rice, and the calcium content is more than half that of rice. There is also more dietary fiber in steamed bread than rice. Therefore, compared with rice, steamed bread is more nutritious.

Rice is one of the main features of China people's daily diet, and it is also the staple food in southern China. Rice can be mixed, and it can supply almost all the nutrients needed by the whole body. Rice is flat and sweet; It has the effects of invigorating middle warmer, invigorating qi, invigorating spleen, nourishing stomach, nourishing essence, strengthening heart, harmonizing five internal organs, dredging blood vessels, hearing, improving eyesight, quenching thirst and diarrhea.

Rice with embryo and aleurone layer contains 90% of the essential nutrition of human body, and all kinds of nutrition are very balanced, so it is the best staple food. The appearance of rice can be traced back to porridge. Because the requirement of controlling the amount of porridge water is lower than that of rice, the ancients in China slowly mastered the cooking effect of different amounts of water and developed fuller rice.

The main component of rice is carbohydrate, and the protein in rice is mainly protamine, and the composition of amino acids is relatively complete, which is easy to be digested and absorbed by human body. The contents of minerals, dietary fiber and B vitamins (especially vitamin B 1) in brown rice are higher than those in polished rice, but the content of lysine in rice is lower.

References:

Rice-Baidu encyclopedia and steamed bread-Baidu encyclopedia