Japonica rice is a type of rice and a common staple food. It is cultivated throughout China and has a cultivation history of more than 6,900 years. It is one of the specialties of Chinese food culture. Mainly produced in Northeast China. Japonica rice is rice made from japonica-type non-waxy rice. Rice grains are generally oval or round. The rice grains are plump and plump. The cross-section is nearly round. The ratio of length to width is less than two. The color is waxy white, transparent or translucent. The texture is hard and tough. It is sticky and oily after cooking. , soft and delicious, but the rice yield is low. Japonica rice is divided into early japonica rice and late japonica rice according to the harvest season. Early japonica rice is translucent, has larger white belly, fewer hard grains, and poor rice quality. Late japonica rice is white or waxy white, with small belly white, many hard grains, and high quality. The yield of japonica rice is much lower than that of indica rice. Contains a large amount of carbohydrates, accounting for about 79, which is the main source of calories. Japonica rice is the seed kernel of japonica rice. Its taste is sweet and light, its nature is peaceful, and it is a nourishing food when consumed daily.

Japonica rice is relatively thick and short, and is called "fat rice" by Cantonese people. The porridge and rice cooked are relatively soft. Common Northeastern rice, pearl rice, and Jiangsu round rice are all japonica rice.

Japonica rice can be divided into early, middle and late types. Northern japonica is cool and southern japonica is warm; red japonica is hot and white japonica is cool; new japonica is hot and old japonica is cool. Cooking porridge is the most nourishing and suitable for people of all ages. Black rice, crystal clear and soft, is produced in Chenggu County, Shaanxi Province. Black rice is a treasure among Chinese rice. According to scientists, black rice contains 16 kinds of amino acids, trace elements such as iron, molybdenum, zinc, and nutrients such as vitamins B1 and B12. The protein content is 50% higher than that of ordinary rice. "Compendium of Materia Medica" records: Black rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the liver, improving eyesight and activating blood circulation. Whether cooking porridge or making soup, it is a good nourishing food.

Introduction:

Japonica rice is commonly known as rice, polished rice, hard rice, white rice and fat rice. It is a variety of rice with shorter, rounder grains, stronger stickiness, and less swelling. It is cultivated in all parts of my country, mostly in the north. There are three harvests: early, middle and late. That is, the mature fruits are harvested in June, July, August, September or October, dried in the sun, and crushed to remove the skin. In fact, japonica rice is just one type of rice that is commonly eaten. One-half of the world's population uses it as a staple food, and its porridge is known as "the best supplement in the world".

Japonica rice is the seed kernel of japonica rice, also known as rice. It is the finished product of rice. Its production process includes shelling, rice milling, and finishing of finished products. Japonica rice is rich in nutrients and is one of the cereals we are familiar with. It is also one of the main foods for humans. According to historical records, the earliest rice growers were Chinese ancestors in the middle and lower reaches of the Yangtze River.

Li Shizhen said: The japonica rice harvested in June and July is called early japonica, which can only be used to satisfy hunger, the one harvested in August and September is called late japonica, and the one harvested in October is late japonica. The climate in the north is cold, and japonica is often cool in nature. What is harvested in August and September can be used as medicine. The climate in the south is hot and japonica is warm in nature. Only late rice in October with cool nature can be used as medicine.

Rice is divided into three categories: indica rice, japonica rice and glutinous rice. Rice processed from japonica rice is japonica rice, and the rice grains are mostly oval. According to different harvest seasons, japonica rice can be divided into early japonica rice and late japonica rice. Various types of rice are divided into first-grade rice, second-grade rice, third-grade rice and fourth-grade rice according to their processing accuracy. Rice processing precision refers to the degree of skin retention on the back groove and grain surface of rice grains.

Health care effects:

Japonica rice is rich in protein and contains a comprehensive range of essential amino acids for the human body. It also contains fat, calcium, phosphorus, iron and B vitamins and other nutrients. Element.

Japonica rice has the effects of nourishing yin and promoting body fluid, relieving irritability and quenching thirst, strengthening the stomach, replenishing qi, strengthening the intestines and stopping diarrhea. When japonica rice is used to cook rice porridge, the thick liquid (commonly known as rice soup, porridge oil) floating on the surface of the pot has the effect of tonic, and has an auxiliary effect on people who are weak after illness and postpartum. Brown rice, a type of Japonica rice, is more nutritious than polished rice and can lower cholesterol and reduce the chance of heart attack and stroke.

It is suitable for all people with physical weakness, people with high fever, people recovering from long-term illness, postpartum women, the elderly, and infants and children with weakened digestion to cook gruel for nourishment and consumption.

Japonica rice is sweet and flat, healthy and beneficial to the stomach, and can be eaten by ordinary people. However, people with diabetes, Sj?gren's syndrome, menopausal syndrome, carbuncles and boils with severe heat and toxins should not eat japonica rice, otherwise it will easily damage the yin and help. fire.

Using japonica rice to cook porridge to maintain health and prolong life has a history of 2,000 years in our country. The top layer of porridge oil in japonica rice porridge can replenish fluids and replenish essence, which is of great benefit to nourishing the body's yin fluid and kidney essence. Most suitable for patients, pregnant women and the elderly. Japonica rice has the functions of strengthening the spleen and stomach, replenishing qi, nourishing yin and promoting fluid production, relieving irritability and quenching thirst, solidifying the intestines and stopping diarrhea. It can be used for diseases such as weak spleen and stomach, polydipsia, malnutrition, and post-illness frailty. However, diabetic patients should be careful not to eat too much. Food.

Nutrition:

Although japonica rice only accounts for 77% of the protein, it is still an important source of protein because it is eaten in large amounts. Japonica rice also contains a comprehensive range of essential amino acids for the human body, and also contains various nutrients such as fat, calcium, phosphorus, iron and B vitamins.

Nutritional analysis:

Rice is a staple food to supplement nutrition; rice soup is also a good food therapy for treating deficiency diseases. The "Suixiju Diet", a monograph on nourishment and diet therapy, highly praises the nourishing effect of rice soup and believes that thick rice soup can replace ginseng soup to treat deficiency symptoms. Rice porridge is rich in nutrients, easy to digest and absorb, so medical scientists often use rice porridge as a nourishing treasure to accompany medical treatments. "Suixiju Diet Spectrum" emphasizes: "Patients and mothers, porridge is the best way to nourish them." Eating rice porridge is the simplest way to nourish yourself. Many literati also benefited from it. Some wrote articles to talk about their experiences, and some recited poems and poems and praised it highly.

Applicable people

Relevant groups:

The general population can eat it

1. Suitable for all people with physical weakness and those with high fever People, those recovering from long-term illness, postpartum women, the elderly, infants and young children with weakened digestion;

2. Diabetic patients should not eat too much.

Therapeutic effects:

Japonica rice is mild in nature and sweet in taste, and returns to the spleen and stomach meridians;

it has the functions of tonifying the middle and replenishing qi, calming the five internal organs, and quenching polydipsia. It can stop diarrhea, strengthen muscles and bones, unblock blood vessels, replenish essence and strengthen will, and improve color;

It is mainly used to treat diarrhea, insufficient stomach qi, dry mouth, vomiting, and various injuries due to deficiency.

Japonica rice is incompatible with food:

Meng Shen of the Tang Dynasty: "Japonica rice cannot be eaten with horse meat, as it will cause tumors. It cannot be eaten with cocklebur, which will cause heartache."

Wang Yuying of the Qing Dynasty: "Although fried rice is fragrant, it is dry in nature and helps fire. It should be avoided by those who are not moderately cold and have diarrhea."

Production instructions:

1. Making japonica rice Porridge is easier to digest and absorb, but do not add alkali when making rice porridge, because rice is an important source of vitamin B1 for the human body. Alkali can destroy vitamin B1 in rice, which can lead to B1 deficiency and "beriberi";

2. When making rice, be sure to "steam" it and do not "cook" it, because cooking it will lose a lot of vitamins;

3. It is not advisable to eat more refined grains.