1. In rice protein, alkali-soluble glutenin with high lysine content accounts for 8%, and the lysine content is higher than other grains, 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.

2. protein's biological value (BV value) is 77, protein's utility ratio (PER value) is 2.2 (wheat is 1.5, corn is 1.1), and protein's digestibility is over 9%, both of which are higher than other cereals, so the nutritional value of rice protein is high.

3. Rice is rich in nutrition and is one of the main foods for our people. Taking japonica rice as an example, every 1 grams of japonica rice contains 6.7 grams of protein, .9 grams of fat, 77.6 grams of carbohydrate, .3 grams of crude fiber, 7 milligrams of calcium, 136 milligrams of phosphorus, 2.3 milligrams of iron, B1.16 milligrams of vitamin B, .5 milligrams of vitamin B 2, 1 milligram of nicotinic acid and 125 milligrams of methionine.

Extended information:

Rice is the main source of B vitamins and an important dietotherapy resource to prevent beriberi and eliminate oral inflammation.

1. oryzanol, a unique ingredient in rice, is called "beauty element", which is a melanin inhibitor in plants. It is mild in nature and has no side effects, and can reduce the activity of melanocytes, inhibit the formation, movement and diffusion of melanin and relieve pigmentation.

2. Rice bran sterol has high permeability to the skin, which can maintain the softness and moisture of cells and effectively maintain the moisture on the skin surface, because it contains sufficient moisture.

3. Starch. Rice contains about 7% starch, including cellulose, hemicellulose and soluble sugar. Indica rice and japonica rice contain more amylopectin, which is easily soluble in water and can be completely hydrolyzed by amylase and converted into maltose.

4. In protein, the biological value of protein in rice is equivalent to that of soybean, and lysine and threonine are rich in rice, and the ratio of various amino acids is close to the needs of human body.

5. Vitamins and inorganic salts. Rice is also rich in vitamin B1 and inorganic salts, such as calcium, phosphorus and iron. Among them, japonica rice has higher phosphorus content and lower calcium content than glutinous rice.

6. Dietary fiber, which contains water-soluble dietary fiber, can excrete bile acid juice from the intestine and prevent cardiovascular diseases such as arteriosclerosis. ?

Reference: Baidu Encyclopedia-Rice (Food)