Occasional moderate consumption of self-heating rice is harmless to health, and long-term excessive consumption may lead to malnutrition or indigestion, which is harmful to health. The nutrients in self-heated rice are not balanced enough, and long-term consumption may lead to malnutrition. Self-heated rice is not cooked now, which easily leads to nutrient loss. In addition, the texture of self-heating rice is hard, and eating too much may cause indigestion, so pay attention to fully heating the rice when eating.

In addition, in order to increase the storage time of self-heated rice, a certain amount of food additives are usually added. If it is eaten in large quantities for a long time, it will also have a certain impact on the body.

Self-heating rice

The reason why self-heated rice can be cooked faster than natural rice is actually because of the efforts made in the treatment of rice in advance. According to Tao Yajun, generally speaking, self-heating rice is made by adding a small amount of water to natural rice, cooking until it is about to mature, then dehydrating, drying, grinding into powder, adding some formula materials such as konjac powder, and re-pressing into rice grains.

Therefore, those seemingly stiff grains of rice are actually packaged through the ripening process. When eating, just add a little water and heat it for a short time to eat.

Natural rice contains a lot of starch. When the rice is cooked and then cooled, it will feel hard, which is the manifestation of the rearrangement of starch crystal structure and the retrogradation of starch. Starch retrogradation is irreversible and cannot be restored to its original state by re-cooking. As mentioned above, self-heated rice is cooked and dehydrated once in the processing process, and consumers will cook it twice when they eat it, so this is why some people think that self-heated rice tastes hard and has no chewiness.

"The digestibility and nutritional value of rice after rejuvenation will be reduced, which is not conducive to digestion." Tao Yajun said that starch retrogradation is a big obstacle for self-heated rice, so additives such as monoglyceride and fatty acid ester will be added to help improve softness. But at present, there is no national standard for the production of this kind of food, only local and enterprise standards, so the taste is very different.