Is the rice cake high in sugar?
The GI of rice cake is 85, which belongs to the food with high glycemic index and can quickly raise blood sugar. The general raw material of rice cakes is steamed glutinous rice, glutinous rice flour or yellow rice. According to the analysis of nutritional components, each100g rice cake contains 154KJ of total calories, including 60.9g of water, 3.3g of protein, 0.6g of fat, 0.8g of dietary fiber and 33.9g of carbohydrates, and trace elements such as nicotinic acid, vitamin E, sodium, calcium, iron, phosphorus, potassium and magnesium. Glutinous rice and yellow rice are both spleen-strengthening foods mentioned by Chinese medicine. Rice cakes are different from other foods. Whether it is hot food or cold food, the postprandial glycemic index is very high, and there is not much difference. Rice cakes have a great influence on the fluctuation of blood sugar. For sugar friends with poor blood sugar control, it is recommended to mind your mouth and not eat rice cakes.
Can you eat rice cakes with high blood sugar?
You can eat rice cakes with high blood sugar, but it is not recommended to eat more. You must eat them in moderation. The sugar index of rice cakes is relatively high, because rice cakes are made of glutinous rice flour. Patients with hyperglycemia must control the amount of foods with high glycemic index, otherwise the postprandial blood sugar level usually fluctuates greatly. In addition, patients with hyperglycemia eat rice cakes, and eating too much will cause indigestion. Because the digestion process of food made of glutinous rice after entering the gastrointestinal tract is more complicated than ordinary white rice, it is easy to cause the burden of the gastrointestinal tract. Generally speaking, for patients with hyperglycemia, it is recommended to choose foods that are easy to digest, and try to choose staple foods with more crude fiber content, such as buckwheat noodles, black rice and corn. In fact, patients with hyperglycemia should eat carbohydrates every day, which can account for 50%-60% of the total calories.
What is the rice cake made of?
Glutinous rice flour. To make glutinous rice cakes, you need130g glutinous rice flour, 50g refined flour, 25g sugar, 30g cranberry and180g clear water. If glutinous rice flour is used to make rice cakes, there is no need to waste time and effort to make rice cakes, and it is more convenient to make them at home. Various ingredients can be added to the rice cake or not. Some people like to add red dates and other foods to it, so you can put them according to your own preferences. Similarly, clear water can also be replaced with milk or coconut milk, so that the rice cake will have a strong milk flavor and taste more delicious. First, glutinous rice flour, sugar, dried cranberries and corn starch are mixed, then two-thirds of clear water is poured in, and after stirring evenly, the dough humidity of the glutinous rice balls is checked, and then other clear water is added to make the glutinous rice balls. After the dumplings are mixed, they can be poured into a container and steamed in a steamer. Because three smaller bowls are used to hold the rice cakes this time, the steaming time only takes half an hour. The specific steaming time is related to the size of container and the thickness of rice cake. The greater the weight, the longer the steaming time.
Where is the specialty of rice cake?
Rice cakes are produced all over the country, but the earlier production areas originated in the north. China has a vast territory, different customs and habits, and a wide variety of rice cakes. Representative ones are the white cakes in the north, the yellow rice cakes of farmers in Saibei, the Shuimo rice cakes in the south of the Yangtze River, the glutinous rice cakes in the southwest and the red turtle rice cakes in Taiwan Province Province. Cicheng rice cake has a history of hundreds of years, and is famous for its exquisite selection of materials and fine production. After washing with high-quality late japonica rice, soak it in water for 3-4 days or a week, grind it into powder with water, and press the water pressure to a suitable level. After crushing, it is completely steamed in a steamer, or steamed or rolled into strips with uniform size.