The biggest feature of brown rice is that it contains germ. Germ is a living tissue, which is rich in nutrition. It will develop into a plant in the right environment. This shows that germ has high nutritional value. Germ is not only rich in B vitamins and vitamin E, protein and carbohydrates, but also rich in cellulose, unsaturated fatty acids and zinc. In recent years, cellulose has been proved to have the functions of losing weight, lowering cholesterol and relaxing bowels. Therefore, brown rice germ can improve gastrointestinal function and purify blood. Unsaturated fatty acids in germ can lower cholesterol and protect the heart. And it also has the function of strengthening the brain, because 65% of human encephalitis is composed of various fatty acids, among which unsaturated fatty acids are the most important. If the brain ingests too little unsaturated fatty acids, it will affect the development of the mind.
Black rice is a treasure in rice. It is known as "Gong Mi", "Medicinal Rice" and "Longevity Rice" and has special nutritional value. Modern analysis shows that black rice is rich in nutrients, also known as black Gong Mi. Zhang Qian, the pioneer of the Silk Road in the Western Han Dynasty, found this kind of strange rice and presented it to Emperor Wu of the Han Dynasty. After eating it, Hanwang praised it as "divine rice", which was enjoyed by emperors of all dynasties, so it has a long reputation as black Gong Mi. The nutritional value and medicinal value of black rice are relatively high. It is recorded in Compendium of Materia Medica that it has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation. When used as medicine, it has a good effect on dizziness, anemia, gray hair and eye diseases.
Sorghum is a panicum miliaceum of Gramineae, which can be divided into four categories according to its uses: edible sorghum, sugar sorghum, forage sorghum and broom sorghum. According to nutritionists, the nutritional value of sorghum is very high: protein content is 8.2%, sugar 7.8%, fat 2.2%, and vitamin B 1, B2, etc.
Buckwheat is rich in nutrition, and its protein and fat contents are obviously higher than those of rice, white flour and millet, and its carbohydrate content is higher than that of sorghum and corn. The protein of buckwheat flour is composed of 19 amino acids, which contains 8 amino acids necessary for human body, and the proportion is reasonable, which is close to the composition of egg protein, and it is also inferior to ordinary grains. In particular, the content of lysine is as high as 0.67% ~1.17%, far exceeding that of rice and white flour. Studies by foreign nutrition experts show that the nutritional potency index of buckwheat protein is as high as 80% ~ 90% (70% for rice and 59% for wheat), which is the most comprehensive and nutritious grain with protein and amino acids.