Nutrition of rice: The main component of rice is carbohydrate, and the protein in rice is protamine. Amino acid composition is relatively complete, easy to be digested and absorbed by the human body. 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.
Hazards of liquor: The main component of liquor is alcohol, and its chemical name is ethanol. When ethanol enters the human body, it will have many destructive effects.
Extended data
Precautions for rice: Don't cook too much at a time, because after being heated many times, rice tends to go bad, become soft, be easier to digest, and have a higher blood sugar reaction after meals. If conditions permit, it is best to finish the meal prepared on the same day; If there are leftovers, it is best not to heat them repeatedly.
For people with poor gastric motility and poor digestive function, eating white rice should pursue good digestion, steaming rice should strive to reduce the content of resistant starch, give full play to the advantages of easy digestion of white rice, and don't let rice eat too cold.
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