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Analysis of Nutritional Value of Panjin Crab Rice

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Analysis of Nutritional Value of Panjin Crab Rice

Date:2019-07-12 Author: Click:

The nutritive value of Panjin crab rice contains about 75% carbohydrate, 7% - 8% protein, 1.3% - 1.8% fat, and rich B vitamins. The carbohydrates in rice are mainly starch, and the protein is mainly glutenin, followed by glutenin and globulin. The ratio of protein's biological value and amino acid composition is higher than that of wheat, barley, millet, corn and other cereal crops. The digestibility is 66.8% - 83.1%, which is also a higher kind of cereal protein. 

Panjin crab rice

But eating rice at lunch and dinner is better for people to lose weight than pasta. In the south of China, people usually eat rice as staple food, but in the north there is a big difference. The embryo and aleurone layer of rice contain nearly 64% rice nutrition and more than 90% essential nutrients for human body, which is the basic reason why it has become the staple food of human beings. Therefore, edible rice has higher nutritional value. But rice protein contains less lysine and threonine, so it is not a complete protein, and its nutritional value is not as good as animal protein. The latest invention patent product Mizhen is a clean nutritious food mainly consisting of rice embryo and aleurone layer. It is an upgrade product of rice bran and will become the main product of rice processing industry.




The content of fat is about 9%. The content of linoleic acid in the fat is higher, generally accounting for 34% of the total fat, which is 2-5 times more than that of rapeseed oil and Camellia oil, respectively.


Rice, rice (millet), millet (sorghum), wheat and tobacco (bean) are called "five grains". Rice is unprocessed rice.




Rice is a basic nutrient supplement food. Besides carbohydrates, it also contains protein, fat, vitamins and 11 minerals, which can provide comprehensive nutrition for the human body. Although the single content of various nutrients is not very high, it is known as "the first of five grains" because of its large consumption and high nutritional efficiency.


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