Nutritional value
60%-70% of the vitamins, minerals, and a large amount of essential amino acids in rice are accumulated in the outer layer of the tissue. The fine white rice that we usually eat is white and delicate, and the nutritional value has been lost during the processing, plus cooking. When repeatedly washed, the outer layer of vitamins
Brown rice powder
With the further loss of minerals, the rest is mainly carbohydrates and some proteins, and its nutritional value is much lower than brown rice. Research shows that the content of calcium in brown rice is 1.7 times that of white rice, iron content is 2.75 times, niacin is 3.2 times, and vitamin B1 is 12 times. Vitamin E in brown rice is 10 times that of white rice and cellulose is 14 times higher. Compared with whole wheat, the protein content of brown rice is not much, but the protein quality is better, mainly rice protein, amino acid composition is relatively complete, the body is easy to digest and absorb, but the lysine content is less, contains more fat And carbohydrates can provide a lot of calories to the body in a short time.
Modern nutrition studies have found that vitamin B and vitamin E in the rice bran and germ parts of brown rice can improve the body's immune function, promote blood circulation, and help people eliminate frustration and irritability and make people full of vitality. In addition, trace elements such as potassium, magnesium, zinc, iron, and manganese in brown rice are beneficial for the prevention of cardiovascular diseases and anaemia. It also retains a lot of dietary fiber, can promote the proliferation of beneficial bacteria in the intestine, accelerate intestinal peristalsis, soften the feces, prevent constipation and colon cancer; dietary fiber can also combine with cholesterol in the bile, and promote the excretion of cholesterol, thereby helping hyperlipidemia Patients reduce blood lipids.
Eating brown rice is particularly beneficial for diabetics and obese people. Because the carbohydrates are surrounded by crude fibrous tissue, the body's digestion and absorption rate is slow, so it can control blood sugar; at the same time, zinc, chromium, manganese, vanadium and other trace elements in brown rice are beneficial to increase insulin sensitivity. People with impaired glucose tolerance are helpful. Japanese research has shown that brown rice has a much lower glycemic index than white rice, and it has a better satiety when eating the same amount, which helps control food intake and helps obese people lose weight.
1. Brown rice has good curative effect on patients with obesity and gastrointestinal dysfunction, and can effectively regulate body metabolism, endocrine disorders, etc.;
2. Brown rice can treat anemia;
3. Brown rice can treat constipation, purify the blood, and thus strengthen the role of physical fitness;
4. Vitamin E rich in germ can promote blood circulation and effectively maintain body function;
5. Brown rice can make cell function normal and maintain endocrine balance;
6. Brown rice has the effect of connecting and decomposing radioactive substances such as pesticides, thereby effectively preventing the absorption of harmful substances in the body and achieving anti-cancer effects.
In the "Compendium of Materia Medica," it is believed that the Gu-Bu is able to eliminate annoyance, live, improve, strengthen spleen, and stop diarrhea, which is very beneficial to the human body.
Chinese medicine believes that brown rice is sweet, warm in nature, has spleen and nourishing the stomach, supplements replenishing qi, reconcile the five internal organs, calms nerves, and promotes digestion and absorption.
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