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.
The protein contained in it 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.
Extended data:
The origin of rice development:
Hemudu culture in the middle and lower reaches of the Yangtze River entered the Neolithic Age about 7000 years later, and Chu Jiu's invention was applied. People know how to clean and separate inedible chaff and rice bran. Soon, it should be found that water elutriation is a more effective impurity removal and cleaning process. The process of washing rice is still in use, and the rice manufacturing equipment in Chu Jiu was still in use until the 1970s.
/kloc-The roller-less rice mill was invented in the 20th century, which greatly improved the rice milling efficiency. In the mid-20th century, the air-flow rice mill came out, and the rice milling effect was greatly improved.
With the rapid development of rice-making technology in the late 20th century, the level of photoelectric color selection and automatic cleaning has been continuously improved. With the continuous expansion of japonica rice planting in the cold areas of northern China, the second rice-making plant of the Annual Grain Bureau has produced 1988 wash-free rice on a large scale. 1989 50 tons/day production line put into production.
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