1. Rice contains about 75% carbohydrates, and protein 7%-8%, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.
The fat content in rice is very small, and the fat in rice is mainly concentrated in rice bran. The linoleic acid content in the fat is relatively high, accounting for 34% of the total fat, which is 2-5 times higher than that of Lai seed oil and tea oil respectively. So eating rice bran oil has a good physiological function.
2. Millet: commonly known as millet, China was called "millet" in ancient times. The grain made of chaff is named because of its small size and diameter of about 2 mm. Originated in the Yellow River valley in northern China, it was the main grain crop in ancient China, so Xia and Shang Dynasties belonged to "millet culture". Millet is drought-tolerant, with many varieties, commonly known as "colorful millet", including white, red, yellow, black, orange, purple millet and sticky millet.
It can nourish kidney qi, clear the heat of spleen and stomach, facilitate urination and treat dysentery. Grinding into powder can detoxify and stop cholera. Cooking porridge can stimulate appetite and tonify deficiency. "Compendium of Materia Medica" records: "Nourish kidney qi, remove the heat of spleen and stomach, and replenish qi. Chen Zhe: Bitter and cold. Treat stomach heat to quench thirst and facilitate urination. "
Because they contain less fat and are absorbed by the body after eating, they will not make people fat.