The carbohydrate in rice is mainly starch, and its protein biological value and amino acid composition ratio are higher than those of cereal crops such as barley. There is less lysine in rice protein, and its nutritional value is not as good as animal protein. Rice husk and germ are rich in fat, protein, minerals and vitamins.
According to the classification of rice in China, rice can be divided into indica rice, japonica rice and glutinous rice. The main component of indica rice is non-waxy rice, and the rice grains are rectangular, gray or waxy. The main component of japonica rice is japonica non-waxy rice, which is oval and beige waxy. The main component of glutinous rice is glutinous rice, which is rectangular or slender and milky white.
Classification of rice
1. From the appearance, rice can be divided into long grain rice, medium grain rice, short grain rice, rose rice, pearl rice, Redmi and black rice.
2. Rice is divided into white rice, brown rice, supplementary rice, steamed rice, bagged rice, popcorn or puffed food, rolled rice flakes, rice flour and instant rice.
3. In terms of taste and mouthfeel, rice is divided into glutinous rice or glutinous rice and sweet glutinous rice.
Rice is divided into pudding rice and curry rice.