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Panjin Food Rice Bubble and Cook Soft, Sweet and Digestive Aid

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Panjin Food Rice Bubble and Cook Soft, Sweet and Digestive Aid

Date:2019-07-12 Author: Click:

Panjin Food Rice Bubble and Cook Soft, Sweet and Digestive Aid




It's better to cook rice with water soaked in rice, which can keep more nutrition and make the rice more fragrant. Expert studies have found that if rice is soaked first when cooking, the prepared rice will be more sweet and delicious. It is very simple to make rice with rice, but different methods will make rice with different tastes and tastes. American scientists found that soaking brown rice in warm water before cooking can promote its "budding" and stimulate the production of a variety of enzymes in rice. These active substances can absorb human health and nutrition. It's very helpful. Studies have shown that eating more budded brown rice can improve cognitive ability and prevent diabetes.




Brown rice can promote nutrient absorption after soaking. For ordinary rice, soaking before steaming or boiling can also have the same effect. First, after soaking, rice grains can fully absorb water. In this way, steamed rice will be full grains, eat more fluffy, sweet, and help digestion; secondly, rice contains a substance called phytic acid, which will affect the absorption of protein and minerals in the body, especially calcium, magnesium and other important elements. Although rice contains more phytic acid, it also contains a phytase which can decompose phytic acid. Soaking rice in warm water can promote the production of phytase, which can decompose most of the phytic acid in rice, without excessive influence on the absorption of protein, calcium, magnesium and other minerals in the body. In addition, after soaking, it can also save time for steaming and cooking rice, which is fast and delicious.


However, the soaking time should be well controlled, too long or too short is not good. Generally, it is best to use warm water of 30 ~60 C, and the soaking time is less than half an hour. It's better to cook rice with water soaked in rice, which can keep more nutrition and make the rice more fragrant.




If so? "Every ingredient has nutritional value, we can't say which is higher or lower. Starch does make up 75% of the total rice, but it is also the main source of human energy. In addition, there are protein, vitamins, minerals, dietary fiber and so on in rice. Dong Shufen, a public nutritionist, reckons with the reader that protein, for example, accounts for 8% of the total weight of rice. Adults who eat six or two meals a day get 24 grams of protein, about a third of the recommended daily intake.


Panjin Food Rice

Supplementary reading: Can white rice still be eaten?




When I was a child, my mother often told us that people are iron rice and steel. Only when we eat more, we can grow fast and our hands and feet will be strong.




When I grew up, I heard the saying: eat more food and eat less food, rice is carbohydrate, eat more will only get fat.




Today, with more and more food, do we need white rice? Besides carbohydrates, what other substances can it provide for the human body? Reporters have learned about this.




Question: Does rice have nutritional value?




Explanation: One third of the protein needed by the human body comes from rice.




In those days when food and clothing were problematic, it was a great happiness to have rice with white flowers. But for modern people who have all kinds of food, rice seems to have become dispensable, for the reason of "no nutrition".




Perhaps some people will say that the protein in fish, eggs and milk is not more abundant? Indeed, the quality of protein in rice is not as good as those in these foods, but when mixed with other proteins from other sources, it can improve the nutritional value of the whole protein. Therefore, it is unreasonable to label rice as "non-nutritious".


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