Every100g of rice contains 25.86g of carbohydrate, 0.33g of fat, 2.6g of protein, 0.3g of cellulose, 25mg of potassium and 0.47mg of sodium/kloc-0.

The main component of rice is carbohydrate, and the protein in rice is mainly protamine, and the composition of amino acids is relatively complete, which is easy for human body to digest and absorb. The contents of minerals, dietary fiber and B vitamins (especially vitamin B 1) in brown rice are higher than those in polished rice, but the content of lysine in rice is lower.

Rice species

1, japonica rice, mild in medicinal properties and sweet in taste, mainly belongs to spleen, stomach and lung meridians, and has the effects of invigorating qi, promoting fluid production, strengthening spleen and stopping diarrhea, and is mainly used for treating mental fatigue and physical fatigue due to deficiency of lung and spleen, anorexia, diarrhea in loose stool, and anxiety and thirst.

Modern research has also confirmed that japonica rice contains many nutrients such as starch, protein, fat, vitamin B 1, nicotinic acid, vitamin C, calcium and iron, etc. Therefore, it not only has edible value, but also is a multi-purpose product for clinical prescription of traditional Chinese medicine and conditioning after illness.

2. Brown rice, rice grains with husk and embryo still remain. Compared with rice, brown rice not only contains more nutrients such as protein, fat, vitamins and minerals, but also contains dietary fiber, oryzanol, glutathione, γ -aminobutyric acid, rice bran polysaccharide, octacosanol, inositol and other functional factors that promote human health.

Reference to the above content? People's Network-Attention! These staple foods have higher calories than you think.