Japonica rice is a common staple food that contains a large amount of carbohydrates, accounting for about 79%, and is the main source of calories. Japonica rice is the seed kernel of japonica rice, also known as rice. Its taste is sweet and light, its nature is peaceful, and it is a nourishing food when consumed daily.

Pronunciation: jīng mǐ (The legal pronunciation of "Xinhua Dictionary" is "jīng". However, farmers, many rice scholars and agricultural experts have long been pronouncing it "gěng", which is actually a mispronunciation.)

The seeds of the gramineous herbaceous plant rice (japonica rice). It is a variety of rice with shorter and rounder grains, stronger stickiness and less swelling. It is cultivated all over our country. There are three harvests: early, middle and late. That is, the ripe fruits are harvested in June, August, September, or October, dried in the sun, and crushed to remove the skin.

Notes

Japonica rice is a kind of rice, and its porridge is known as "the best supplement in the world". Brown rice is more nutritious than polished white rice, and it lowers cholesterol and reduces the chance of heart attack and stroke. [1]

Performance: sweet, mild in nature. It can benefit the spleen and stomach and relieve polydipsia.

Usage: It is used for spleen and stomach injuries caused by vomiting, diarrhea or febrile disease, insufficient stomach Qi, dry mouth, etc.

Usage: Take in decoction or porridge.

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