Japonica rice has a low rice yield. The protein content of the two is different, with japonica rice having only 7% protein, while indica rice generally has more than 8%. People's love for indica and japonica rice is as inconclusive as salty-sweet soy milk, and the choice of indica or japonica rice still depends on the individual's preference for which rice tastes better.

Indica and round-grained rice growth area is different, the growth time is different, the shape is different, the nutrient composition is different, the taste is different. People in the south like to eat indica rice, while people in the north prefer japonica rice.

Japonica rice grains are generally oval or round. The grains are plump and fat, and the cross-section is nearly round. The color is white, transparent or translucent. The texture is hard and tough. After cooking, the viscosity and oil are large, soft and delicious, but the rate of steamed rice is relatively low. Japonica branched-chain starch is higher than straight-chain starch, the rice is harder, the rate of broken rice is low, and the rice after cooking is bloated, glossy, and the texture of the rice is smooth and refreshing, so it is more suitable for porridge.

Indica rice due to the short growth cycle, the absorption of nutrients is relatively small, and a year a season of round-grained rice has more time to absorb the nutrients in the soil, coupled with the planting area of the temperature difference between day and night characteristics of a large, more conducive to the accumulation of nutrients in the rice. Rice as our daily intake of food, round-grained rice nutrients greater than indica rice, better.