What kind of rice can sago be replaced in production?

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Compare the two.

One: sago:

Part of the nutritional value of sago is higher than that of ordinary rice (but in terms of calories, ordinary rice is higher than sago), but the production cost of sago is too high, so it can't replace ordinary rice as a staple food at present. Cost is very critical.

Therefore, sago only appears as a cooking method of diet adjustment, for example, it can be made into assorted sago soup, pear sago dew, kiwi sago porridge, sago papaya milk dew, melon sago dew, sago quail egg dew, pearl phoenix wings, assorted fruit sago, yuba ginkgo sago dew, sago pudding, and so on.

1. Introduction of raw materials of sago:

West Gu Mi, produced in the area of Nanyang Islands, is a kind of starch made from the pith of the palm plant Sambucus amurensis by ordinary starch-making method, through crushing, sieving and filtering, repeated rinsing, precipitation and drying. When the starch is dried to semi-dryness, it is shaken into fine particles, and then dried in the sun, that is, the West Gu Mi. The pure and white starch is called Zhenzhu Xigu, which is white, smooth and waxy, and rich in nutrition.

Two: sago nutrition analysis:

The main component of sago is starch, which has the effects of warming the middle warmer and strengthening the spleen, treating spleen and stomach weakness and indigestion.

Sago also has the function of restoring natural and moist skin. So sago soup is very popular with people, especially ladies. Sago is almost pure starch, containing 88% carbohydrate, 0.5% protein, a little fat and a little vitamin B..

The calorie per100g of rice is 343 calories.

The heat of rice is higher than that of west rice.

Three: Simi is suitable for related people:

It can be eaten by the general population.

1. Suitable for people with weak constitution, recovery period after postpartum illness, dyspepsia and mental fatigue; Suitable for patients with lung qi deficiency, tuberculosis and cough due to lung flaccidity;

2. People with diabetes should not eat.

Two: Ordinary rice (taking the most common rice as an example)

1. Rice raw materials:

Rice is one of the staple foods of China people, which is made from the hulled seeds of rice. The composition of amino acids in rice is relatively complete. protein is mainly protamine, which is easy to digest and absorb. Rice is essential for family dining or going to restaurants.

Rice is divided into three categories according to grain rows and grain quality: indica rice, japonica rice and glutinous rice.

2. Rice nutrition analysis:

Although the content of various nutrients in rice is not very high, it also has high nutritional efficacy and is a basic food for supplementing nutrients because of its large consumption. Rice porridge has the effects of invigorating spleen, harmonizing stomach and clearing away lung heat.

3. Rice adapts to relevant population:

It can be eaten by the general population.

1. It is suitable for all people with weak body, high fever, early recovery from a long illness, postpartum women, the elderly, and infants with weakened digestion, and it is cooked into gruel for nursed back to health.

2. Diabetic patients should not eat more.

4. Nutrient analysis of rice:

Heat (343.00 kcal)

Vitamin B6 (0.20 mg)

Protein (7.70g)

Vitamin B 12 (20.00 μ g)

Fat (0.60 g)

Pantothenic acid (0.60 mg)

Carbohydrate (76.80 g)

Folic acid (3.80 micrograms)

Dietary fiber (0.60 g)

Biotin (220.00 μ g)