Jiabao calcium, iron and zinc nutritional wheat flour and rice flour are different.

The main function of Jiabao calcium, iron and zinc nutritional wheat flour is to supplement the energy needed by the body. The nutritional powder changes its form according to daily food and is refined into powder to suit patients or specific groups of people.

For special patients who cannot eat orally, nutritional powder can be given through a nasogastric tube to ensure the patient's nutrition.

Rice flour and Jiabao calcium, iron and zinc nutritional wheat flour are both white powders. Their main differences are as follows: 1. The materials used are different: rice flour is processed from wheat. After the wheat is ground and processed, it becomes flour, also called wheat flour; Jiabao

Calcium, iron and zinc nutritional wheat flour is ground into powder from the seeds of the gramineous plant rice (rice). It is also called rice flour or indica rice flour.

2. Different foods can be made: rice flour can be made into bread, noodles, snacks, dishes, etc.; Jiabao calcium, iron and zinc nutritional wheat flour is the first choice for making snacks, and can be made into radish cake, taro cake and other delicacies.

Extended information: Purpose of whole wheat flour: Noodles are chewy and refreshing. High-gluten flour has the highest gluten content, so the noodles made are the chewiest and not easy to become soft when cooked.

The dumpling skins made with dumpling flour are tender and smooth. Not only is it easy to roll out the skins, but the dumplings are not easy to rot when cooked, and the dumplings are not easy to stick together after being cooked.

?Whole wheat flour is a type of all-purpose flour, which contains the outer bran of wheat. The coarser the whole wheat flour is ground, the more bran is inside.

The taste is rough, but the wheat flavor is rich, rich in nutrients, and has the effect of controlling blood sugar and lowering cholesterol.

Not only can it be made into whole-wheat steamed buns, but it can also be mixed with mung bean noodles, red bean noodles, etc. to make two-in-one pancakes. This method of eating whole grains carefully has a variety of tastes and helps gastrointestinal absorption.