Yes, Japonica rice, is the seed kernel of Japonica rice, also known as rice. Its flavor is sweet and light, its nature is calm, daily consumption, is nourishing.

Japonica rice is the seed kernel of japonica rice, also known as rice. It is also known as "Penglai rice", which is short and round in shape, soft and hard in texture, sweet and bland in flavor, and calm in nature. Generally, it is most often used to make rice, sushi and other meals.

Japonica rice is divided into early Japonica rice and late Japonica rice according to the harvest season. Early Japonica rice is translucent, with a larger white belly, fewer hard grains, and poorer rice quality. Evening round-grained rice was white or wax white, white belly small, hard grain, quality is excellent. Japonica rice yield is much lower than indica rice. It contains a large amount of carbohydrates, about 79%, is the main source of calories. Japonica rice, is the seed kernel of japonica rice.

Japonica rice is rich in protein, containing essential amino acids is also more comprehensive, but also contains fat, calcium and phosphorus, iron and B vitamins and other nutrients.

Rice is divided into Japonica rice, glutinous rice and Shanya rice. Japonica rice is a common staple food, containing a large amount of carbohydrates, about 79%, is the main source of calories. Japonica rice has a sweet and bland flavor, and its calm nature makes it a nourishing food for daily consumption.

Japonica rice and early, middle and late points, the northern stem cool, southern Japonica temperature; red Japonica hot, white Japonica cool; new Japonica hot, old Japonica cool. Cooking congee is the most nutritious, suitable for both young and old.

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