1, japonica rice is the kernel of japonica rice, also known as rice, which is the finished product of rice. Its production process includes hulling, rice milling and finished product sorting.
2. Brown rice is rice with less hulling when millet is ground into rice. Anatomy of a rice is mainly composed of three parts. The outermost layer is chaff, which consists of pericarp, seed coat, endosperm and aleurone layer.
3. Rice is divided into indica rice and japonica rice. Glutinous rice is rice from which glutinous rice is shelled. In China, it is called glutinous rice in the south and glutinous rice in the north. Glutinous rice, also known as glutinous rice, is one of the foods that people often eat.
Extended data:
Nutritional value of brown rice;
1, Glutathione in brown rice, as a coenzyme or auxiliary group of many enzymes, can protect the intracellular sulfhydryl enzymes from oxidation, which is one of the key substances for cell anti-injury and metabolic regulation; Has the effects of detoxicating, preventing hemolysis, protecting liver and improving skin luster.
2. As a non-protein amino acid, γ -aminobutyric acid in brown rice is the main inhibitory neurotransmitter in mammalian central nervous system; It has physiological functions such as promoting brain metabolism, regulating blood pressure and heart rate, regulating mood, preventing Alzheimer's disease, protecting liver and kidney, and regulating hormone secretion.
3. Rice bran polysaccharide in brown rice is a kind of heteropolysaccharide, which contains xylose, mannose, rhamnose, galactose and glucose, as well as a small amount of bioactive substances such as protein, fat and tocopherol, and has physiological functions such as reducing blood fat, regulating immunity, resisting radiation and lowering blood sugar.
Baidu encyclopedia-japonica rice
Baidu encyclopedia-glutinous rice
Baidu encyclopedia-brown rice