Rice is one of the most staple foods in daily life, especially for Asians, whether it is China, Japan, South Korea or Thailand, rice is eaten as a staple food. Especially in the southern part of China, it seems that all meals are inseparable from rice. It is speculated that the earliest rice planting in Asia was about 50,000 years ago, and the address is in Yunnan.
In China, rice is generally divided into three types: glutinous rice, glutinous rice and glutinous rice. Rice is a finished product that has been processed after several processes such as cleaning, glutinous rice, rice milling, and finished product finishing. The grain and aleurone layers of rice contain 64% of nutrients in rice, 90% of which are human body. The nutrients needed. Rice is rich in nutrients, 75% of which are carbohydrates, 7%-8% are protein, 1.3%-1.8% are fat, and are also rich in B vitamins and various trace elements.
The nutrients of 100 grams of rice are as follows: 77.9 grams of carbohydrates, 7.4 grams of protein, 0.7 grams of dietary fiber, 0.8 grams of fat, vitamin B1: 0.11 mg, vitamin B2: 0.05 mg, vitamin E 0.46 mg, niacin 1.9 mg, phosphorus 110 mg, potassium 103 mg, magnesium 34 mg, calcium 13 mg, sodium 3.8 mg, iron 2.3 mg, zinc 1.7 mg, manganese 1.29 mg, copper 0.3 mg, selenium 2.23 μg, calories 346 kcal.
The content of carbohydrates in rice is very high, mainly starch, and also contains cellulose, hemicellulose and soluble sugar. The starch in glutinous rice and glutinous rice is mostly amylopectin, and amylopectin is very soluble in water. After being ingested by the human body, it will be completely hydrolyzed and converted into maltose by amylase, which is easily digested and absorbed by the human body. However, the starch in the glutinous rice contains less amylopectin, and the content is about 54%, so only 54% of the human body after ingesting glutinous rice. Will be hydrolyzed by amylase, which is why the glutinous rice is not easily digested by the body.
The protein content in rice is also relatively high. It is a kind of high protein content in cereals. The main component is rice gluten, followed by glutenin and globulin. The value of protein in rice is similar to that of soybean. More reasonable, close to the best composition ratio of protein amino acids in the World Health Organization, higher than the cereals of millet, wheat, barley, corn, etc., the protein digestibility of rice is 66.8%-83.1%, the ratio of digestibility More than 90%.
The amino acid content in rice: leucine 610 mg, phenylalanine 394 mg, valine 394 mg, threonine 280 mg, lysine 255 mg, isoleucine 251 mg, methionine 125 mg, color As a result of amino acid composition, the protein of rice is not comparable to animal protein, but the protein in rice is easily digested and absorbed by the human body.
The highest content of rice fat is linoleic acid, which accounts for about 34%, which is 2-5 times higher than rapeseed oil and tea oil.
Rice also contains a unique substance called oryzanol. Oryzanol is also called a beauty pigment. Because oryzanol is a plant-based melanin inhibitor, because it is vegetal, mild in nature and has no side effects, it can improve the skin and make the skin fair. It is shiny and can also improve the circulation of blood vessels at the periphery of the skin, making the skin naturally rosy.
In addition to oryzanol, rice also contains rice sterol, which maintains the moisture in the skin, which is the function of water retention, because rice sterol has a high permeability to the skin and can maintain the moisture of the cells.
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