Because the human body does not digest and absorb amylopectin very well. One is that you don't consume so many calories, and the other is that staying in your stomach for a long time can provide a feeling of fullness. Glutinous rice does not digest. Many people feel this way when they eat glutinous rice products. I don't feel full when eating. If they eat too much carelessly, they will not be able to feed themselves. For people with insufficient gastric motility or other weak stomachs, we must pay attention to controlling the amount of glutinous rice. Another problem is that glutinous rice, whether sweet or salty, is mostly high-calorie food. A bowl of glutinous rice made of lard, sweets and glutinous rice has much higher calories than ordinary rice. People who need to quit high-fat and high-calorie foods should also be careful. Excerpted a passage from the Internet:

Rice and glutinous rice have similar nutrition, but different structures.

As the main ingredients of Zongzi, glutinous rice and rice are both cereals, and the contents of protein, sugar and fat including dietary fiber are basically the same.

"Although the nutrition is close, because of the different starch structural chains, glutinous rice is not easily digested and absorbed by the human body compared with rice, which is why people don't eat glutinous rice often and can't eat more." Zhao, deputy dean of the Food College of Henan Agricultural University, changed his name and said that the main component of glutinous rice and rice is starch, and the starch of rice is mainly amylose; The starch of glutinous rice is almost amylopectin. Amylose is twisted into rope shape by chemical bonds, while amylopectin is shaped like branches and several chains are intertwined, which is why glutinous rice tastes more sticky and softer than rice. Amylase in saliva and pancreatic juice can easily decompose amylose, while amylopectin in glutinous rice can only cut off some straight branches, but most of them cannot be decomposed.