Almost can supply the whole body with nutrients. Efficacy: The main component of rice is carbohydrate, and the protein in rice is mainly protamine, and the composition ratio of amino acids.
More complete, easy to digest and absorb by human body. The minerals, dietary fiber and B vitamins (especially vitamin B 1) in brown rice contain
The amount is higher than that in polished rice. Traditional Chinese medicine believes that rice is sweet and flat in taste, and it has the functions of invigorating the middle energizer, invigorating the spleen, nourishing the stomach, benefiting essence and strengthening the mind, and regulating the five internal organs.
It is believed that eating more can "strengthen the body and improve the color". Applicable people: most people can eat it. Dosage: per meal 1 bowl, about150g. The daily intake is about 300 grams, which is 6 Liang. Cooking skills: ● When cooking, add a little salt and lard, and the rice will be soft and loose. A few drops of vinegar will make the cooked rice whiter and more delicious. ● If the heating time is too long, the loss of vitamin B 1 will exceed 30%. If you skim the rice soup, the vitamin loss will exceed 40%. When the rice is cooked raw, pour some rice wine and cook for a while to improve it. ● When steaming leftovers, you can put some salt in the water, which tastes like new rice. When cooking rice, it is best to use "steaming". Compared with "fishing" rice, steamed rice preserves 5% more protein and 18% more vitamin B 1. Braised rice is also beneficial.
To preserve nutrition. Tips: ● The lysine content in rice is low. About 60% of the total heat energy needed by the human body in one day comes from carbohydrates. Eating rice is both economical and economical to obtain carbohydrates.
The direct way is to correct the habit of not eating or eating less rice.