Yellow rice and Jik rice are the same substance, yellow rice, also known as Jik rice.

Yellow rice was originally a grain in the north, a manufactured product of minced rice or millet after peeling, collectively known as yellow rice because of its yellow color.

Yellow rice originated in northern China, prehistory has been cultivated, Yin and Shang period has become the staple food of the people, and it is for this reason that the ancient Chinese state called the Jikji, the community refers to the land, Jikji means grain, which can be seen that the Jikji in the life of the ancient people of the importance of the status of the people. Jik has the advantages of high drought and heat resistance, pest resistance, short growing period, etc. It is one of the main food crops in the arid areas of northern China. Now it is mainly planted in Northeast China, North China and Northwest China.

Expanded Information:

Nutritional Value of Yellow Rice:

Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other Nutritional elements, with the benefits of yin, lung, colon. Rich in carbohydrates, constituting an important substance of the body; storage and provision of heat energy; maintain the brain function must be energy; regulation of fat metabolism; provide dietary fiber; saving protein; enhance intestinal function.

Yellow rice is rich in copper, copper is indispensable to human health micronutrients, for the blood, central nervous system and immune system, hair, skin and bone tissues, as well as the brain and the liver, the heart and other internal organs of the development and function of the important impact.

Baidu Encyclopedia - Yellow Rice

Baidu Encyclopedia - Jigen Rice

People's Daily Online - Nutritional Knowledge! Nutritional value of yellow rice and its culinary practices