The common names of japonica rice are rice, polished rice, hard rice, white rice and fat rice. It is a rice variety with short and round grains, strong viscosity and small expansion. It is cultivated all over the country, mostly in the north, and harvested in early, middle and late seasons, that is, harvested mature fruits in June, July, August, September or1October, dried and peeled for later use. In fact, japonica rice is just a kind of rice that is often eaten. Half of the world's population takes it as the staple food, and its porridge has the reputation of "the best supplement in the world".

Japonica rice is a common staple rice. Location: Northeast China. Japonica rice is rice made by grinding japonica non-waxy rice. Generally, rice grains are oval or round, full and plump, with a nearly round cross section, an aspect ratio of less than two, waxy white in color, transparent or translucent, hard and tough in texture, sticky and oily after cooking, soft and delicious, but low in rice yield. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, with big white belly, less hard grains and poor rice quality. Late japonica rice is white or waxy, with small white belly, many hard grains and good quality. The yield of japonica rice is much lower than that of indica rice. Contains a lot of carbohydrates, accounting for about 79%, which is the main source of heat. Japonica rice is the grain of japonica rice. Its taste is sweet and mild, and it is a nourishing thing for daily consumption.

Japonica rice is short and thick, and Cantonese call it "fat rice". Cooked porridge rice is soft, and common northeast rice, pearl rice round rice and Jiangsu round rice all belong to japonica rice.

Japonica rice can be divided into early, middle and late, cool in the north and warm in the south; Red japonica hot, white japonica cool; The new japonica is hot and the old japonica is cold. Cooking porridge is the most nourishing and suitable for all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is the treasure of rice in China. According to scientists' determination, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum and zinc, and vitamins B 1 and B 12, and the protein content is 50% higher than that of ordinary rice. Compendium of Materia Medica records that black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. Whether cooking porridge or soup, it is a good tonic.

Indica rice, also known as long rice and fairy rice, is rice made of non-glutinous rice. It belongs to a special kind of rice, which is slender, beige and white, and its transparency is worse than other kinds. When cooking indica rice, it is more suitable for making rice noodles, radish cakes or fried rice because of its strong water absorption and large expansion and relatively high rice yield. Indica rice is more than 7 mm long, not too sticky and brittle, and easily broken during processing. Its cross section is oblate, and its color is white and transparent, but it is also translucent and opaque.

Japonica rice is rich in protein and contains comprehensive essential amino acids. It also contains a variety of nutrients such as fat, calcium, phosphorus, iron and B vitamins.

Japonica rice has the effects of nourishing yin, promoting fluid production, relieving restlessness and thirst, invigorating stomach, invigorating middle energizer and qi, strengthening intestine and stopping diarrhea. When porridge is cooked with japonica rice, the viscous liquid floating on the surface of the pot (commonly known as rice soup and porridge oil) has the function of tonifying deficiency, and has an auxiliary effect on people who are weak after illness and postpartum. Brown rice is more nutritious than polished rice, which can lower cholesterol and reduce the probability of heart disease and stroke.

It is suitable for all infants with weak body, persistent high fever, long illness, puerpera, old people and weakened digestive function to cook porridge and recuperate.

Japonica rice is sweet, healthy and beneficial to the stomach, and can be eaten by ordinary people. However, those with diabetes, Sjogren's syndrome, climacteric syndrome, carbuncle and furuncle should not eat japonica rice, otherwise it is easy to hurt yin and help fire.

nutrition

Although protein accounts for only 7% of japonica rice, it is still an important source of protein due to its large consumption.

Japonica rice contains essential amino acids, fat, calcium, phosphorus, iron, B vitamins and other nutrients.

Nutritional analysis:

The crude fiber molecules in the rice bran layer of 1. japonica rice contribute to gastrointestinal peristalsis and have a good curative effect on stomach diseases, constipation, hemorrhoids and so on.

2. Japonica rice can improve human immune function and promote blood circulation, thus reducing the chance of hypertension;

3. Japonica rice can prevent diabetes, beriberi, senile plaque, constipation and other diseases;

4. Japonica rice contains a variety of protein, fat and vitamins. Eating more can lower cholesterol and reduce the chances of heart disease and stroke;

5. Japonica rice can prevent allergic diseases, because the red blood cells supported by japonica rice have strong vitality, and no foreign protein enters the blood stream, so it can prevent some allergic skin diseases.