It is unscientific to eat more than one. It should be eaten in a balanced way.
About white flour:
Generally, the content of protein is 1%-13%, which is higher than that of rice. However, the contents of lysine, arginine, histidine and methionine in wheat protein are relatively low. Therefore, when eating pasta, we should supplement these foods with high nutritional content in order to achieve the dietary principle of complementary nutrition and ensuring health.
the minerals in flour are mainly distributed in the surface layer of wheat grains, while the vitamins are mainly distributed in the germ and surface layer. Refined flour is to grind off a lot of wheat grain surface and germ (wheat grain surface is rich in vitamins and minerals, while germ is rich in protein, fat, minerals and vitamins), and all it gets is the endosperm of wheat grain. Therefore, the more refined flour, the more serious the nutritional loss. If you eat this flour as a staple food for a long time, your body will be seriously damaged. The mineral content in flour is not much, but B vitamins are an important source of our dietary vitamins.
carbohydrates mainly exist in the endosperm of wheat grains, that is, refined flour! It is the part that is obtained by removing the surface layer and germ of most nutritious wheat grains. Refined flour is actually mostly starch.
Flour is rich in protein, fat, carbohydrates and dietary fiber. Chinese medicine believes that flour is sweet and cool, and has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. Steamed buns, jiaozi and wonton are all special foods made of flour with various fillings. The skin of steamed stuffed bun is soft and elastic, and tastes delicious; Jiaozi contains almost all kinds of nutrients needed by the human body; Wonton skin is thin and smooth. Because of the different fillings and cooking methods, the nutritional components of the three foods are very different, but in general, the overall nutritional components of the three foods are reasonable, and they all belong to the "perfect pyramid food". Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. The dietotherapy effect of traditional Chinese medicine on flour can be summarized as: nourishing heart, benefiting kidney, activating blood and strengthening spleen. Workers in a French bakery found that no matter how old they are, their hands are neither slack nor senile, because they mix wheat flour every day.
Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It has the effects of nourishing the heart and kidney, strengthening the stomach and intestines, removing heat and quenching thirst, and is mainly used for treating impatience, vexation, thirst, dysentery, carbuncle, traumatic hemorrhage and scald.
About rice:
Traditional Chinese medicine believes that rice is sweet and flat in taste, which has the effects of nourishing essence, strengthening mind, harmonizing five internal organs, dredging blood vessels, improving hearing, improving eyesight, quenching thirst and stopping diarrhea. It is known as the "head of the five cereals" and is the main grain crop in China, accounting for about a quarter of the cultivated area of grain crops. Half of the world's population lives on rice. Famous rice brands: Wuchang rice, Zhenglun rice, Northeast rice, Thai fragrant rice, Longfeng rice, Fulinmen, Wuhu, Jinggong No.1, Yuanyang rice.
rice, which enters the spleen, stomach and lung meridians, has the functions of invigorating the middle energizer, invigorating the spleen and regulating the stomach, nourishing yin and moistening the lungs, and relieving polydipsia. Ancient health care experts also advocated "eating porridge in the morning" to produce body fluids. Therefore, patients with cough and constipation caused by deficiency of lung yin can cook porridge with rice in the morning and evening. Drinking rice porridge often contributes to the growth of body fluid and can relieve discomfort such as dry skin to some extent. If you add some pears when cooking porridge, the health care effect of traditional Chinese medicine will be better.
in rice protein, alkali-soluble gluten with high lysine content accounts for 8%, and the lysine content is higher than other cereals, and the amino acid composition ratio is reasonable, which is close to the optimal amino acid ratio model in protein recognized by the World Health Organization. The biological value (BV value) of rice protein is 77, and the utility ratio (PER value) of protein is 2.2 (1.5 for wheat and 1.1 for corn). The digestibility of protein is over 9%, which is higher than other cereals, so the nutritional value of rice protein is high.
rice efficacy Although the content of various nutrients in rice is not very high, it also has high nutritional efficacy because people eat a lot, so it is a basic food for supplementing nutrients. Rice porridge has the effects of invigorating spleen, harmonizing stomach and clearing away lung heat. Rice soup has the functions of benefiting qi, nourishing yin and moistening dryness, and its taste is sweet and flat, which is beneficial to the development and health of infants. It can stimulate the secretion of gastric juice, help digestion, promote the absorption of fat, and also promote casein in milk powder to form loose and soft small clots, making it easy to digest and absorb. Therefore, it is ideal to use rice soup to make milk powder or give infants an auxiliary diet.