The principle of fried rice to lose weight:

In the process of frying, all the starch contained in rice was destroyed and decomposed (of course, other nutrients were also severely damaged) and turned into activated carbon. Activated carbon can suck the fat attached to the stomach and intestines and excrete it. Therefore, it is special for "scraping intestines and oil", relieving summer heat and quenching thirst, and protecting the stomach. You can eat as much as you want, and it can be eaten with any dishes, including meat and fried products that dieters want to eat but dare not, which is the best for losing weight.

Extended data

Nutritional value of fried rice;

Panicum miliaceum L., the raw material of fried rice, belongs to the genus Panicum miliaceum, also known as millet, millet, rice sacrifice and glutinous rice. Millet has short growth period, drought tolerance and barren tolerance. It is the main grain crop in arid and semi-arid areas and one of the main rice crops in China.

Protein content of broomcorn millet is about 12%, and the highest content can be above 14%. The starch content is about 70%, including 67.6% for waxy varieties and 72.5% for japonica varieties. Amylose content in waxy varieties is very low, and high-quality waxy varieties do not contain amylose. The amylose content in japonica varieties is generally 4.5%∽ 12.7% of the total starch, with an average of 7.5%; The fat content is 3.6%, in addition, it also contains β-carotene, vitamin E, vitamin B6, B 1, B2 and other vitamins, and is rich in mineral elements such as calcium, magnesium, phosphorus, iron, zinc and copper.

It is rich in protein, and the ratio of other amino acids except lysine is very similar to that of human protein, so it is easily absorbed. If it can be used with legume food (coordinating its lysine deficiency), its biological price can be greatly improved; Generally, it is more common to cook porridge with mung beans, red beans and cowpeas, or to eat with soybeans (including soybeans, black beans and green beans) such as tofu and bean sprouts.

Compared with other staple foods, it is rich in VB 1, VB2 and VE, so it is very suitable for children and adolescents who are in a long physical period to eat as a staple food with other foods.

Pure millet rice is japonica, and carbohydrates, especially sucrose, will become very low during processing. Its edible method can be the same as that of rice, and it can also be soaked in boiled water or cold water (rice soup is clear). If it is cooked with mung bean in a ratio of 2: 3, it is a traditional medicinal diet in traditional Chinese medicine. It is suitable for people with obesity, diabetes, cardiovascular disease, myopia, hyperlipidemia, beriberi, polyneuritis, tuberculosis, hyperthyroidism and other consumptive diseases, such as angular stomatitis, cheilitis, glossitis, blepharitis, bursitis and seborrheic dermatitis, and can play a good role in prevention and dietotherapy.

References:

Baidu Encyclopedia-Fried Rice