Common types of rice

Brown rice

Appearance: Whole-grain rice obtained by unprocessing or less processing of rice after hulling. The rice kernel retains the cortex and germ.

Nutritional content: Rich in dietary fiber, vitamins, minerals and lipids. It has a strong feeling of satiety and is suitable for those who want to lose fat.

Taboo: People with poor digestion should not eat too much.

Brown rice, brown rice wine.

Polished rice

Appearance: It is polished white rice, which is obtained by removing the hull, bran and germ from the rice.

Nutritional ingredients: protein, fat, minerals and vitamins (most of the polished rice on the market has been processed with the largest rice skin and rice germ removed, and this part contains the most vitamins in rice) .

Taboo: Pregnant women and young children should not eat only polished rice and noodles for a long time.

Rice, egg fried rice.

Japonica rice

Appearance: Also called "Penglai rice", it has a short, thick and oval appearance.

Nutritional value: Prevent diabetes, reduce high blood pressure, help gastrointestinal motility, and eat more can also lower cholesterol.

Taste: After cooking, japonica rice becomes sticky and oily, with a soft and waxy texture.

Cook porridge and rice cakes.

Nuttinous rice

Appearance: Also known as glutinous rice, glutinous rice is divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice means long glutinous rice, with slender particles and strong stickiness; Japonica glutinous rice is round glutinous rice, and its particles are short and round.

Nutritional ingredients: protein, fat, sugar, calcium, phosphorus, iron, vitamins, niacin and starch, etc.

Contraindications: The elderly, children, and those with gastrointestinal and purification dysfunction should not consume it.

Zongzi, eight-treasure porridge.

Germ rice

Cause: Brown rice becomes germ rice after the bran is removed. Generally, only when the embryo retention rate is above 80 can it be called germ rice.

Nutritional ingredients: protein, B vitamins, minerals, etc.

Storage: It is difficult to process and the price will be relatively high. The shelf life is also relatively short and usually requires refrigeration.

Cook porridge, rice, and rice balls.

Indica rice

Appearance: Also called long rice, it is elongated. It is less sticky and has a harder texture. But it has a higher rice yield, and the cooked rice has clear grains.

Nutritional value: It has the effects of strengthening the spleen and stomach, unblocking blood vessels, improving ears and eyesight, relieving annoyance, quenching thirst, and stopping diarrhea.

Taste: Crispy, oily, soft and chewy after cooking, the noodles are not sticky, and the taste is delicate and delicious.

Rice, porridge, egg fried rice.