What is the difference between japonica rice and glutinous rice and how to distinguish it

Japonica rice is an ordinary product, and the southerners think that it is the staple food, which is eaten every day, but as a traditional Chinese medicine, its function is by no means so simple>.

Japonica rice is the product of the grain, and the soil is the grain, so the japonica rice enters the stomach, and its color is white, so it enters the lungs again. The essence of the seedlings are submerged in the rice, and the japonica rice is different from other grains, born in the water for a long time, the essence of the water is very thick, so it has a great ability to nourish and nourish the lungs and stomach, and it is very suitable for the evidence of yin deficiency and thirst in the lungs and stomach. The function of japonica rice is about the same, but the use of Zhongjing japonica rice is even more wonderful.

Aconite japonica rice soup, also used japonica rice, the original text is as follows: cold in the abdomen, thunder and pain, chest and flank are full, vomiting, aconite japonica rice soup is the main one. If the abdomen is cold, the water will not be drunk, the cold will be retracted, the stomach and intestines will be tightened, the water will be turbulent, so the thunder will cut the pain, the cold drink will fill the upper and lower levels, so the chest and flank will be full, and the water will be drunk in the stomach, so it will vomit.

As for licorice, jujube, japonica rice, or to relieve aconite, the poison of half summer, or to stay in the heat of aconite, to make it long, or to make aconite, the dryness of half summer, or to benefit the spleen and stomach, in short, but to make it use, the righteousness of the recipe, about that.

However, there is a medical case under a textbook aconite japonica rice soup, decoction of ginger and ai soup, the vomiting pain is not reduced, and aggravated, after "in the sand and half of the soup, dawn Peng Jun rushed in, said to take the medicine and vomit as before, limbs and syncope, the situation is very urgent, and finally the doctor used aconite japonica rice soup for it." When I first read this medical case, I thought it was very strange, although the first two medications, although it was not aconite japonica rice soup, but it was probably the right evidence, especially the sand banli middle soup, aconite half summer is available, how can the condition worsen? After thinking for a long time, Fang suddenly woke up.

It turns out that the cold and the drink are combined, the aconite is very hot, similar to fire, and it can dispel the cold, but the cold is in the water drink, and the water and fire are incompatible, so the function of the aconite cannot be implemented, not only the aconite, but also all the hot medicine, and the hot medicine forces the cold drink, so the disease is aggravated. The magic of the recipe lies in the taste of japonica rice, because the essence of the water is very thick, so it can be used as a guide, and the medicinal power can be introduced into the water drink, so that the cold can be dispelled, the water drink can be removed, and the disease will be healed naturally (about the cold drink, there is still a residual meaning, which will be explained later).

And the aconite in this party, the function of Banxia is the largest, the japonica rice is not to make the product, and it is actually in the name of the party, Zhongjing has a deep meaning here, self-explanatory.

The identification methods of indica, japonica and glutinous rice are introduced.

1. Different varieties:

Japonica rice is a type of rice that is used to cook porridge to nourish the body and is a common staple food; Glutinous rice is the rice of glutinous rice husking, which is a kind of rice with strong viscosity, which belongs to the range of sticky rice, and the softness and stickiness of glutinous rice are very good, so it is called glutinous rice.

2. Different shapes:

Japonica rice is made of japonica non-glutinous rice milling, the shape of the rice grain is generally oval or round, the rice grain is plump, the cross section is very similar to the circle, and the ratio of length and width is less than two; Glutinous rice is the rice that has been hulled from glutinous rice, and the rice grains are slender and long, and there is a kind of round glutinous rice that is round and short in shape.

3. Different colors:

The color of japonica rice is waxy white, transparent or translucent, hard and tough, soft and delicious; The color of glutinous rice is pinkish-white, opaque, and sticky.

The outer layer of rice bran contains crude fiber mass, hydroxy acids are essential substances for the body, and there are various nutrients such as fat, calcium, phosphorus, iron and B vitamins, and the nutritional composition of glutinous rice and stem rice is relatively similar.

Rice is divided into glutinous rice and sticky rice, sticky rice is divided into japonica rice and indica rice, and the difference between japonica rice and glutinous rice is that the search and imitation of rice varieties are different.

Rice is produced all over the country, but the type of product is different, and the taste will be different. In addition, japonica rice and glutinous rice are mostly rice that southerners use as their staple food, and the difference between japonica rice and glutinous rice is different in terms of appearance and taste.

Japonica rice is what we call rice, and the biggest feature of glutinous rice is that it has a strong stickiness, and the zongzi we eat is made of glutinous rice.

Introduction to japonica rice and glutinous rice:

Japonica rice is the staple food of the people in southern China, containing a lot of carbohydrates, accounting for about 79%, and is the main calorie. Japonica rice is the seed kernel of japonica rice, also known as rice. Its taste is sweet and light, its nature is peaceful, and it is a nourishing thing to eat every day.

Glutinous rice is the rice from which glutinous rice has been hulled, and it is called glutinous rice in southern China, while it is mostly called jiangmi in northern China. Daxi is the main ingredient for making sticky snacks such as rice dumplings, eight-treasure porridge, and various desserts, and glutinous rice is also the main ingredient for making mash (sweet rice wine).

Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., rich in nutrients, for the warmth and strength of food, with the effect of nourishing the spleen and nourishing the stomach, stopping deficiency and sweating, and has a certain relieving effect on poor appetite, bloating and diarrhea.

Although japonica rice and glutinous rice are both rice, they are not the same, rice is divided into glutinous rice and sticky rice, and sticky rice is divided into japonica rice and indica rice.

The difference between japonica rice and glutinous rice is the difference in rice species, and the specific situation is as follows: rice is divided into japonica rice, indica rice, and glutinous rice. Among them, glutinous rice is a very sticky rice, commonly known as sticky rice. It is the seed kernel of glutinous rice.

It contains a lot of dextrin, and it is sticky and soft, so it is named glutinous rice. Glutinous rice has been an important nourishing food since ancient times. Compared with japonica rice, its sex is more lukewarm.

Glutinous rice is a grain that nourishes the spleen and stomach and benefits the lungs. When the spleen and stomach are nourished, they can play the function of warming grains and absorbing water, and the stool will not be thin, and the body will be warm. Therefore, people with spleen and lung deficiency should eat glutinous rice.

Japonica rice, also known as rice, has early, middle and late points, the north stem is cool, and the south japonica is warm; Red japonica hot, white japonica cool; New japonica hot, Chen japonica cool. Cooking porridge to nourish people, suitable for both young and old.

Japonica rice nutrition. Although the protein in japonica rice accounts for only 7%, it is still important for protein because of the large amount of food**. Japonica rice also contains a relatively comprehensive range of essential amino acids, as well as fat, calcium, phosphorus, iron and B vitamins and other nutrients.

Nutritional analysis. 1.The crude fiber molecules in the bran layer of japonica rice help gastrointestinal peristalsis, and are good for stomach problems, constipation, and hemorrhoids.

The effect is very good.

2.Japonica rice can improve the body's immune function, promote blood circulation, and thus reduce high blood pressure.

opportunities to improve the body's immunity.

3.Japonica rice can prevent diabetes.

Conditions such as beriberi, age spots, and constipation.

4.There are more proteins, fats, and vitamins in japonica rice, and eating more can lower cholesterol and reduce heart disease.

seizures and strokes.

chances.