What is the difference between glutinous rice and rice in terms of composition and nutrition?

Glutinous rice, also known as Jiang rice, is one of the grains that are often eaten at home, because of its fragrant glutinous stickiness, it is often used to make flavor snacks, and is deeply loved by everyone. During the New Year's holidays, many places have the custom of eating rice cakes. The Lantern Festival on the fifteenth day of the first lunar month is also made from glutinous rice flour.

Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc., which is rich in nutrients.

Rice is also known as rice. Rice is one of the staple foods of the Chinese, which is made from the husks of the seeds of rice. There are morning, noon and evening, the south japonica is warm, the red japonica is hot, and the white japonica is cool. Japonica rice porridge is the most nourishing and suitable for all ages.

What is the difference between rice and glutinous rice? Many people don't understand, don't buy the wrong one.

Glutinous rice and rice are both cereals, and the content of protein, sugar, fat and dietary fiber is basically the same.

Although the nutrition is similar, due to the different starch structure chains of the two, glutinous rice is not easy to be digested and absorbed by the human body compared to rice, which is why everyone does not eat glutinous rice often and can't eat more. "The main component of glutinous rice and rice is starch, and the starch of rice is mainly amylose; And the starch of glutinous rice is almost all amylopectin. Amylose is twisted into a rope by the action of chemical bonds, and the shape of amylopectin is like a tree branch, and several chains are intertwined with each other, which is why glutinous rice tastes stickier and softer than rice.

Amylase in saliva and pancreatic juice can easily break down amylose, and for glutinous rice, amylopectin can only cut some straight branch chains, and most of them cannot be decomposed. Glutinous rice and rice are both cereals, and the content of protein, sugar, fat and dietary fiber is basically the same.

Although the nutrition is similar, due to the different starch structure chains of the two, glutinous rice is not easy to be digested and absorbed by the human body compared to rice, which is why everyone does not eat glutinous rice often and can't eat more. Zhao Changming, deputy dean of the College of Food Science of Henan Agricultural University, said that the main components of glutinous rice and rice are starch, and the starch of rice is mainly amylose; And the starch of glutinous rice is almost all amylopectin. Amylose is twisted into a rope by the action of chemical bonds, and the shape of amylopectin is like a tree branch, and several chains are intertwined with each other, which is why glutinous rice tastes stickier and softer than rice.

Amylase in saliva and pancreatic juice can easily break down amylose, and for glutinous rice, amylopectin can only cut some straight branch chains, and most of them cannot be decomposed.

Eating too much glutinous rice will hurt the spleen and stomach, and symptoms such as bloating, diarrhea, and pantothenic acid will occur, so the elderly, children, and people with poor gastrointestinal function should be cautious when eating zongzi, and it is best to eat it at breakfast or lunch, even if people with good gastrointestinal function can not eat more.

Glutinous rice is a nutritious food: it contains a lot of protein, fat, sugar, calcium, phosphorus, iron, vitamin B group and starch and other components.

Regular consumption is beneficial to stomach deficiency and cold, such as nausea, decreased appetite, neurasthenia, muscle weakness, fatigue, pregnancy abdominal distension and other symptoms.

Glutinous rice and angelica, wolfberry and other wine can nourish, fitness and cure diseases, regular drinking, can strengthen the breath and refresh, beauty and longevity, relax the muscles and invigorate the effect of blood.

Glutinous rice is not easy to digest, and patients with symptoms such as gastritis, duodenum, and gastroenteritis should eat less.

In addition to being rich in starch, rice also contains protein, fat, vitamins and 11 kinds of minerals, which can provide a more comprehensive nutrition for the human body. Rice is sweet and flat, has the effect of strengthening the spleen and stomach, benefiting the essence and strengthening the will, and brightening the ears and eyes, and is known as the "first of the five grains". The traditional domestic food method is mainly steamed rice and porridge, and it is also made into rice cakes, rice noodles and other foods.

The nutritional value of rice and glutinous rice is not much different, both are cereals, and the content of protein, sugar, fat including dietary fiber is basically the same. It may be chosen according to personal preference, of course, the two can be mixed to cook rice and porridge, rice porridge has the effect of tonifying the spleen, stomach and clearing the lungs.

Rice protein contains less lysine and threonine, so it is not a complete protein, and its nutritional value is not as good as that of animal protein. However, eating rice at lunch and dinner is more beneficial than pasta**. In the southern part of our country, people generally eat rice as a staple food, while in the north it is very different.