Brown rice consists of husk (5% of the volume of a grain of rice), endosperm (92%) and germ (3%), in which nutrients such as minerals and vitamins account for 70% of the whole grain of rice. The Japanese scatter brown rice and white rice in the soil together, and the white rice will soon rot and be dead rice without vitality; Brown rice will germinate and be full of vitality. We can say that polished rice is one of the important causes of modern diseases.

The biggest feature of brown rice is germ. Germ contains carbohydrate, fat, protein, cellulose, vitamins A, B2, folic acid and various minerals. As for the efficacy of brown rice, there are the following points:

First, constipation: brown rice has the effect of treating constipation.

Second, circulatory organs: because it contains vitamin E, it can cure heart disease and promote blood circulation. Prevent arteriosclerosis and enhance heart function.

Third, gastrointestinal diseases: prevent abnormal abdominal fermentation, but also alleviate the abnormal state of endocrine.

Fourth, anemia: rich hematopoiesis.

Five, no pregnancy, abortion: smooth microvascular blood flow, fully provide the nutrition needed by the fetus.

6. Cancer: Germ can cure cancer.

How to eat:

First, rice washing should be light and fast. Don't rub rice too much, just wash it gently once or twice, and pour out the rice washing water as soon as possible to avoid the loss of nutrition from rice grains into the water.

The second soaking in rice must take three or four hours to cook, or it can be soaked overnight. Soaking rice is to make rice grains fully absorb water, otherwise the cooked rice will be soft outside and hard inside. Then directly use the water soaked in rice to cook, which can reduce the loss of vitamins. Please use filtered water for soaking, elutriation or cooking, so as to avoid chlorine in tap water destroying the vitamin B group in rice.

Thirdly, adding water and the amount of water added during cooking are also one of the main factors affecting the taste of rice. If the brown rice is fully soaked and absorbs enough water, the amount of water added is about one or two times that of rice, that is, a cup of water from Mi Yue 1 and 1 to 1.

Fourth, stew rice. Don't open the lid immediately after cooking. Stew rice with waste heat for more than 10 minutes, so that part of the excess water on the surface of rice is evaporated and part of it is absorbed into the rice, which can make the rice soft and tough. If the lid is lifted immediately, the temperature will suddenly drop, and there will be too much water on the surface of the rice grain, but it will harden inside and taste much worse.

In addition, you can also "add oil and vinegar". Adding a little oil when cooking can make the cooked rice crystal clear and shiny. When cooking sushi, rice balls or fried rice, adding some vinegar can soften the rice and inhibit the growth of bacteria.

I usually add a little millet to brown rice and cook it into two pieces of rice. Sometimes I cook with some miscellaneous grains, such as red beans, mung beans, sweet potatoes, red dates, lotus seeds and so on. It's delicious, and the nutrition is more balanced. Brown rice is also very suitable for porridge.