According to the taste and color, rice can be divided into many kinds. There are glutinous rice, japonica rice and indica rice according to taste; According to the color, there are many different colors of rice, such as white, yellow, green, red, purple, brown and black. Whether glutinous rice, japonica rice or indica rice, there are purple, brown or even basically black varieties, and people often call them black rice.

The general law of nutritional value of food tells us that the darker the color, the higher the nutritional value of the same food raw material, and rice also conforms to this law. Therefore, the nutritional value of black rice is much higher than that of polished white rice.

Melanin has anti-aging effect.

The color of black rice is different from other rice, mainly because its outer cortex contains anthocyanin pigments, which have a strong anti-aging effect. Studies at home and abroad show that the darker the color of rice, the stronger the anti-aging effect of epidermal pigment, and the effect of black rice pigment is the strongest among all kinds of rice. In addition, this pigment is also rich in flavonoids active substances, which is five times as much as that of white rice, and plays a great role in preventing arteriosclerosis.

Compared with polished white rice, the content of B vitamins in black rice is about 4 times. The contents of trace elements such as potassium, magnesium, iron, zinc and manganese are 4.4 times, 6 times, 1.7 times, 3.8 times and 1.7 times respectively. The content of lysine is 2-2.5 times that of lysine.

Since ancient times, black rice has been regarded as a nourishing health care product. The "Yutian rouge rice" mentioned in A Dream of Red Mansions refers to purple-black blood glutinous rice. Traditional Chinese medicine believes that black rice has the functions of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation, and can treat anemia, dizziness, blurred vision, premature gray hair and other diseases.

Because black rice contains more dietary fiber, the digestion speed of starch is relatively slow, and the glycemic index is only 55 (87 for white rice). Therefore, eating black rice will not cause violent fluctuations in blood sugar like eating white rice. In addition, minerals such as potassium and magnesium in black rice are also beneficial to control blood pressure and reduce the risk of cardiovascular and cerebrovascular diseases. Therefore, diabetics and patients with cardiovascular diseases can take eating black rice as a part of dietary aftercare.

It works best when used to cook porridge.

In order to preserve more nutrition, black rice is often not as refined as white rice, but mostly eaten directly in the form of "brown rice" after hulling. This kind of thick black rice is most suitable for cooking porridge, not making rice. When cooking porridge, in order to make it soft quickly, it is best to soak it in advance to let it fully absorb water. Soak in water for one day and night in summer and two days and nights in winter. Then cook in a pressure cooker, and you can eat it in about 20 minutes. In order to prevent the pigment contained in black rice from dissolving in water during soaking, it can be gently washed with cold water before soaking, and it should not be rubbed; The water used for soaking rice should be boiled with rice and cannot be discarded to preserve the nutrients in it.

Generally speaking, black japonica rice and black glutinous rice have the best taste when used to cook porridge. When cooking porridge with black indica rice, it is best to add some glutinous rice to increase the viscosity.

Besides porridge, black rice can also be made into snacks, glutinous rice balls, zongzi, bread and so on. Now black rice wine has been developed, which contains melanin and can play a health care role.

Japonica rice

Rice made from japonica non-waxy rice. Rice grains are generally oval. According to its grain quality and japonica rice harvest season, it can be divided into early japonica rice (with large belly white and less hard grains) and late japonica rice (with small belly white and more hard grains).

polished glutinous rice

Glutinous rice, also known as Jiangmi, is a kind of rice, which is often used to make zongzi or porridge. Chinese medicine believes that it is sweet in taste and warm in nature, which can nourish the healthy qi of the human body. After eating it, it will cause fever all over the body and play a role in keeping out the cold and nourishing. It is most suitable for eating in winter.

The main function of glutinous rice is to warm the spleen and stomach. Therefore, some people with spleen and stomach deficiency and frequent diarrhea eat it, which can have a good therapeutic effect. In addition, it can also relieve night sweats caused by qi deficiency, abdominal distension after pregnancy, shortness of breath and fatigue after labor injury.

Because glutinous rice is sticky and difficult to digest, you must pay attention to the right amount when eating, and children had better not eat it.

If you use rice instead, of course, it is ok, if you don't have glutinous rice, but the taste and nutrition are not.

Such as glutinous rice!