Blood glutinous rice wine has the effects of nourishing blood and nourishing the skin, warming the body and dispersing cold, refreshing the spleen and appetizing.
Although blood glutinous rice is also glutinous rice, it is a coarse grain. The content of many nutrients in blood glutinous rice is higher than that of white glutinous rice. The content of vitamin B1 and vitamin B2 is 3 times that of white glutinous rice, niacin is 1.8 times that of white glutinous rice, and the content of iron and zinc is also nearly three times higher than that of white glutinous rice. Using blood glutinous rice instead of rice or white glutinous rice to make porridge will increase the iron intake. Eating it in autumn and winter can replenish blood and replenish qi.
Blood glutinous rice is sticky and tastes good. You can make some blood glutinous rice porridge in autumn and winter. When cooking millet porridge or rice porridge, add an appropriate amount of blood glutinous rice, which can increase the content of nutrients such as protein, vitamins, minerals, and dietary fiber in the porridge.
Extended information:
The alcohol content of rice wine made from glutinous rice generally does not exceed 10 degrees, which can stimulate the secretion of digestive juices and increase appetite. In addition, glutinous rice can nourish the stomach, replenish qi, and aid digestion. After being brewed into wine, its nutrients are more conducive to digestion and absorption.
Suitable for middle-aged and elderly people, pregnant women, people with poor gastrointestinal problems and those with weak health. People who suffer from chills, blood stasis, rheumatoid arthritis, back pain, and numbness in their hands and feet should drink it after heating it. For people suffering from neurasthenia, trance, depression and forgetfulness, adding eggs to boiled soup is more effective.
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