The content of B vitamins in black rice is about 4 times that of polished white rice; the contents of trace elements such as potassium, magnesium, iron, zinc, and manganese are 4.4 times, 6 times, 1.7 times, 3.8 times, and 1.7 times that of polished white rice respectively.

The amino acid content is 2-2.5 times that of it.

Therefore, people should eat black rice regularly for beauty and anti-aging. Let’s take a look at various ways to eat black rice: Black rice and sweet-scented osmanthus porridge ingredients: 100 grams of black rice, 50 grams of red beans, 30 grams of lotus seeds, 30 grams of peanuts,

20 grams of sweet-scented osmanthus, appropriate amount of rock sugar.

Method: Wash the black rice and soak for 6 hours; wash the red beans and soak for 1 hour; wash the lotus seeds; wash and drain the peanuts and set aside.

Put the pot on the fire, put the black rice, red beans, and lotus seeds into the pot, add 1000 grams of water, bring to a boil over high heat, then reduce to low heat and cook for 1 hour; add peanuts and continue cooking for 30 minutes.

Add osmanthus and rock sugar, mix well and cook for 3 minutes.

Oatmeal black rice paste Ingredients: 100g black rice, 50g oats, 50g glutinous rice, 2 liters of water, 1 spoon of honey.

Method: Wash the black rice and soak it for 48 hours. Wash the oats and glutinous rice separately and soak them for 24 hours. Add enough water to the soaked black rice, oats and glutinous rice, and grind them in a food processor;

Finally, cook the broken black rice, oats, and glutinous rice together into soft and glutinous porridge.

When the temperature of the porridge drops to about 80 degrees, just add honey.

Ingredients for black rice fish: 500g grass carp, 500g black rice, 10g sesame oil, 5g salt, 5g white wine, 5g pepper, 3g ginger, 5g garlic, 5g chili powder Method: Cut the tail of grass carp

Chop a knife, put it in water to drain the blood, take it out and slaughter it, remove the scales, wash the internal organs and gills, dry the water, and cut into thick slices with bones; mince the ginger and garlic; wash the black rice and drain it, and put it into the pot.

Stir-fry and grind into black rice flour; add refined salt, minced ginger and garlic, and white wine to the fish fillets, mix well and marinate to taste; remove and dry, then add pepper, chili powder, black rice flour, and sesame oil, mix well, and put it into the jar and cover it

Seal tightly and marinate for about 10 days before eating.