1, the color is different: rice is white and transparent, while glutinous rice is opaque white.

2, nutritional differences: glutinous rice has the effect of tonifying the middle, warming the spleen and stomach. Rice is sweet and flat, with a spleen and stomach, essence, strong will, ear and eyesight effects, known as "the first of the five grains".

3, taste and eat different: glutinous rice is more viscous, should not be eaten every day, rice can be done as our staple food, eaten every day, and glutinous rice is more sticky sticky, most of the time when they are made into snacks, congee, glutinous rice balls, etc. to eat. p>Sticky rice

1, composition: containing protein, fat, sugar, calcium, phosphorus, iron, vitamins (B1.B2), nicotinic acid, a lot of starch.

2, pharmacology:

(1) It has the effect of tonifying deficiency, replenishing blood, strengthening the spleen and warming the stomach. It is suitable for regurgitation, reduced appetite, diarrhea caused by coldness of the spleen and stomach and shortness of breath and weakness caused by qi deficiency, pregnancy and abdominal distension.

(2) It has astringent effect, and has good therapeutic effect on frequent urination and spontaneous sweating.

Glutinous rice is sweet in flavor, warm in nature, and enters the spleen, stomach and lung meridians; it has the effect of tonifying the middle and benefiting the qi, strengthening the spleen and nourishing the stomach, and stopping the sweat. Apply to the spleen and stomach due to cold regurgitation, appetite reduction, diarrhea and qi deficiency caused by sweating, shortness of breath, pregnancy and abdominal distension, etc., suitable for tuberculosis, neurasthenia, post-partum after the disease of the person to eat.

The starch contained in glutinous rice is branched-chain starch, so it is difficult to digest and hydrolyze in the stomach and intestines, if you suffer from gastritis, duodenitis and other inflammatory diseases of the digestive tract, should be eaten sparingly. The elderly, children or patients are also advised to use caution. Glutinous rice cakes, whether sweet or salty, its carbohydrates and sodium content is very high, for people with diabetes, overweight, or other chronic diseases (such as kidney disease, high blood cholesterol) to eat as little as possible.

Glutinous rice food should be heated and eaten; it is advisable to cook thin porridge service, not only nutritional nourishment, and easy to digest and absorb, nourish the stomach gas.

Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1. 8% fat, and rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein contained is mainly rice gluten.

Secondly, it is rice gliadin and globulin, and its protein biomass and amino acid composition ratio is higher than that of wheat, barley, millet, maize and other cereal crops, digestibility 66.8%-83.1%, is also one of the higher cereal proteins.

Therefore, the consumption of rice has a high nutritional value. However, rice protein contains less lysine and threonine, so it is not a complete protein, and its nutritional value is not as good as animal protein. However, consuming rice at lunch and dinner is more conducive to weight loss than pasta. In the southern part of China people generally consume rice as a staple food, while in the north there is a big difference.

The fat content is about 1.3-1.8%, and the linoleic acid contained in its fat is high, generally accounting for 34% of all fat, 2-5 times more than canola oil and tea oil respectively. Grain (millet), rice, millet (sorghum), wheat, beans (beans) is called "five grains". (Rice is unprocessed rice).

Reference links: Baidu Encyclopedia - glutinous rice Baidu Encyclopedia - rice