Many kinds of rice contain a small amount of milky white rice, which has the same shape as ordinary rice. These milky white rice are actually the same kind of rice, but they are ground by a rice mill.

With the popularization of nutrition science knowledge, people pay more and more attention to and love brown rice, which is regarded as the bane of "civilized disease", and a craze for eating brown rice is gradually taking shape.

According to the extended data, the carbohydrate content of rice is about 75%, and that of protein is 7%-8%, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.

Rice protein contains less lysine and threonine, so it is not completely protein, and its nutritional value is not as good as animal protein. But eating rice for lunch and dinner is better for people to lose weight than pasta. In the south of China, people generally take rice as their staple food, but it is very different in the north.

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