1, rice contains about 75% carbohydrate, 7%-8% protein, 0.3%-1.8% fat, and is rich in B vitamins.

2. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein has higher biological value and amino acid composition ratio than other cereal crops, such as wheat, barley, millet and corn, and its digestibility is 66.8%-83. 1%, which is also one of the higher cereal protein.

3. However, the content of lysine and threonine in rice protein is less, so it is not a complete protein, and its nutritional value is inferior to that of animal protein. But eating rice at lunch and dinner is more beneficial for people to lose weight than pasta. In southern China, people generally eat rice as a staple food, but it is very different in the north.

4. The fat content of rice is about 1.3- 1.8%, and the linoleic acid content in its fat is relatively high, generally accounting for 34% of the total fat, which is 2-5 times higher than that of rapeseed oil and tea oil respectively.

Extended data:

Some experts pointed out that 60% to 70% of vitamins, minerals and a large number of essential amino acids in rice are accumulated in outer tissues such as husk, aleurone layer and germ. From this point of view, the traditional processing technology of rice, such as cleaning, impurity removal, whitening, polishing, color selection and a series of processing procedures, actually destroyed the nutrition of rice.

According to the national standard "Rice GB 1354-2009", rice is divided into four grades according to its processing accuracy: first class, second class, third class and fourth class. From the first grade to the fourth grade, the degree of rice processing showed a decreasing trend. "The higher the grade of rice, it only means that it tastes better, but it does not mean that it has high nutritional value." The national first-class nutritionist explained that the higher the degree of rice processing, the more outer tissues removed, and the more nutrients lost.

However, people usually eat white, delicate and exquisite rice, but all these outer tissues are destroyed, losing more than 60% of the nutrition of rice, leaving the endosperm with a single nutrition. In this way, the original rich and valuable vitamins and minerals of rice are almost lost in the grinding process, which is a great pity. Coupled with procedures such as elutriation and cooking, the rest is mainly carbohydrates (starch).

Baidu Encyclopedia-Rice (Food)

People's Network-The finer the rice, the less nutrition.