Which is more nutritious, wheat or rice

Wheat has a higher nutritional value.

Wheat is a top priority in our country's food system; It is a commercial grain with relatively rich nutrition and high economic value. Wheat grains are rich in starch, more protein, less fat, and a variety of mineral elements and vitamin B.

The protein content of different varieties of rice is mostly 7 to 12 percent, and most of them are below 10 percent, while the protein content of wheat is generally slightly higher than that of rice, but the quality of protein in rice is in turn slightly better than that of wheat protein, and the total energy is about 350 kcal per 100 grams of rice and standard wheat flour.

The protein content of different varieties of rice is mostly 7 to 12 percent, and most of them are below 10 percent, while the protein content of wheat is generally slightly higher than that of rice, but the quality of protein in rice is in turn slightly better than that of wheat protein, and the total energy is about 350 kcal per 100 grams of rice and standard wheat flour. However, in life, the nutritional value of brown rice is higher than that of polished rice, the nutritional value of whole wheat flour is higher than that of standard flour, and the nutrition of standard flour is higher than that of wheat core flour. I am a nutritionist, for your reference, I hope it will help you!

The main differences between rice and oats are as follows.

First: the viscosity after cooking is different. The oats are a little crumbled after being cooked to the table, but their original shape can still be seen. The viscosity of rice is relatively high, and it has basically lost its original shape.

Second: the nature is different. Oats are finely processed, and the processed cereal is generally flat.

The diameter is equivalent to that of a soybean grain, and the shape is relatively complete. It is also more convenient to eat and has a good taste. Normally, it is used as a snack.

Rice is a staple food after processing.

Oats are a bit better than rice. Oats have the highest calcium content, twice as much as refined white rice, and barley second. In terms of its vitamin, protein and dietary fiber content, it is also far better than rice white flour. Although the calcium in oats is not absorbed as well as the calcium in milk, it is still beneficial for preventing calcium deficiency.

Rice can be eaten as a staple food, but oats can only be used as a complementary food, and I think the nutritional content is not the same between the two.

Different properties Oat rice: Oat, commonly known as oil wheat and jade wheat, is a low-sugar, high-nutrition, high-energy food, and is recognized as a multigrain with high nutritional value in the world. Oatmeal: It is a cereal made of oats after careful processing, which is generally flat and about the same diameter.

2.The physical shape is different. Each grain of oat rice should be flat and colorful, with a slightly nutty flavor. Oatmeal is rolled from oat kernels.

3.Different ways to eat and time Oat rice: Oat rice is more difficult to cook, at least about 25 minutes, and is generally used to cook porridge and stewed rice.

Wheat is flour.

Wheat is actually the seed of wheat. When the wheat is ripe, it is harvested, peeled, and ground into flour, which becomes our common flour. Flour can be made into noodles, buns, steamed buns, bread and other types of pasta, and it has a wide range of uses.

Wheat is a monocot plant.

It is also an herbaceous plant.

They are usually one-year or two-year-old. Wheat can generally be divided into spring wheat and winter wheat.

Our country is mainly based on winter wheat. Not only can its kernels be made into flour, its skins can also be used as fodder, but wheat straw can also be used for weaving.

Introduction

Wheat is divided into red-skinned wheat and white-skinned wheat according to skin color. The skin of red-skinned wheat is dark red or reddish-brown, and the skin of white-skinned wheat is yellowish-white or milky-white.

Wheat is divided into durum wheat and soft wheat according to different grain quality. The endosperm structure, keratin proportion and keratin rate of durum wheat and soft wheat are different. According to the sowing season, it is divided into spring wheat and winter wheat.

Spring wheat is sown in the spring and harvested in the summer or fall of that year; Winter wheat is sown in autumn and winter and harvested in summer the following year.

Wheat is flour.

Flour is a powdery substance made from wheat milling. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

Flour (wheat flour) is a staple food in most parts of northern China, and there are many varieties of foods made from flour with different flavors.

Distinguish flour

When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc.

Many people will mistakenly think that "high-gluten flour high-precision flour" when buying flour, in fact, the meaning of "high-precision" is simply high-grade refining, it only indicates the processing technology of wheat, and cannot explain the gluten of flour, so "high-grade refined" may be high-gluten flour, or low-gluten flour, may be special flour, or may be second-class flour.

From this point of view, the term "high precision" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

The above content reference: Encyclopedia - Flour.

Both are high in nutritional value, but the nutrients they contain are different.

Wheat is high in starch, while rice is high in protein.