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.

Nutritional value of japonica rice

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;

rice

Traditional Chinese medicine believes that rice is sweet in taste and flat in nature, and has the effects of tonifying the middle warmer, strengthening the spleen and stomach, nourishing essence and strengthening the brain, conditioning the five internal organs, dredging blood vessels, quenching thirst, improving eyesight and stopping diarrhea. Known as the "head of the five grains", it is the main grain crop in China, accounting for about a quarter of the cultivated area of grain crops. Half of the world's population lives on rice.

Rice, which enters the spleen, stomach and lung meridians, has the functions of invigorating the middle energizer, nourishing yin and moistening the lung, invigorating the spleen and regulating the stomach, and relieving polydipsia. Ancient health experts also advocated "morning porridge" to produce fluid. Therefore, patients with cough and constipation caused by lung yin deficiency can cook porridge with rice in the morning and evening. Drinking rice porridge often contributes to the growth of body fluid and can relieve discomfort such as dry skin to some extent. If you add some pears when cooking porridge, the health care effect of traditional Chinese medicine will be better.

Proper food collocation

Both rice and chestnuts have the effects of strengthening the spleen, nourishing the stomach and strengthening the bones and muscles, and the combination of the two has an excellent effect of nourishing the stomach and tonifying the kidney. ?

Rice+spinach rice has obvious effects of invigorating qi, invigorating spleen and promoting blood circulation. Spinach nourishes yin, nourishes blood, moistens dryness and nourishes blood.

Rice+yam rice can calm the five internal organs, and yam can strengthen the spleen and tonify the kidney. Both combine the spleen and stomach to help digestion.