Does white rice have vitamins? What is the nutrition of white rice

Rice contains vitamins and contains B vitamins.

The main ingredient of rice is carbohydrates, and the protein in rice is mainly rice protein, which is relatively complete in composition and easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) in brown rice is higher than that in polished rice, but the lysine content in rice is lower.

The rice used to make rice on a daily basis is translucent, oval or oval, with a high yield and a small expansion of rice grains, but a large stickiness. As a daily consumption of rice, japonica rice contains essential starch, protein, fat, vitamin B1, niacin, vitamin C, calcium, iron and other nutrients, which can provide nutrients and calories required by the human body. Cooking porridge with japonica rice to maintain health and prolong life has a history of 2,000 years in China.

My dear.. There is glucose. I have the strength to work.

Tanida Dream (Natural Grain Food Advocate) Answer:

Rice is one of the main grains, and it is rich in nutrients. Here are the main nutrients in rice:

Carbohydrates: The main component of rice is carbohydrates, where white rice has a carbohydrate content of about 80 to 85%, while brown rice has relatively few carbohydrates. Carbohydrates are one of the body's most important sources of energy**, so rice is an essential energy provider for the body.

Protein: Rice is one of the most important plant-based proteins, which contains high-quality protein and a variety of amino acids. Although the purity is not high, it is one of the most important to meet the daily needs of the human body.

Fat: Rice contains almost no fat, so there is no need to worry about fat intake.

Vitamins: Rice contains a variety of vitamins, such as B vitamins, niacin, and lutein. In particular, the content of B vitamins is high, which can help the human body to exert its physiological functions.

For example, riboflavin can promote cell metabolism and be beneficial to **, eyes and oral mucosa; Niacin works synergistically with vitamin B6 to prevent cardiovascular disease and diabetes.

Minerals: Rice also contains a variety of minerals such as calcium, magnesium, iron, zinc, selenium, and potassium, among others. These minerals play an important role in human health.

For example, calcium, one of the essential minerals, is found in less than rice, but it does not affect when eaten with other foods.

Dietary fiber: What stands out in brown rice is that it is rich in dietary fiber. Dietary fiber can help promote gastrointestinal peristalsis, slow down intestinal permeability time, increase the water content of stool, and play a role in moistening the intestines and nourishing the stomach.

In addition, rice is also rich in polyphenols and phytochemicals, which have antioxidant and anti-cancer effects, can improve human immunity, and protect cardiovascular and cerebrovascular health.

Yes. White rice is rice that has been cooked. Rice is rich in vitamin B and contains a lot of carbohydrates, and 50% and 60% of the total caloric energy required by people in a day comes from carbohydrates.

In addition, white rice also contains 6% 8% protein, if you eat 250 grams of rice cooked rice every day, that is, 5 taels of rice, you can consume about 20 grams of protein, which is equivalent to 1 3 of the protein required per day.

In the pre-Qin period, "steamed rice" was a high-grade thing. The Book of Songs describes the process of steaming rice in the pre-Qin period, which means: take living water from a distance, scoop it there, pour it here, and you can steam delicious rice.

The "rice" in the poem is a way of steaming rice, after steaming, the rice grains are swollen, the grains are distinct, and they are not sticky.

During the Qin and Han dynasties, rice was made of wheat, millet, millet and rice, also known as "glutinous" or "glutinous", and was mostly eaten by ordinary people. At that time, cooking was still focused on the cooking of dishes, and the staple food was relatively simple, while the popular dry rice at that time was to dry the steamed rice into dry rice, put it into a clay pot, and then put soup when eating, which was convenient to carry and take as you eat.

During the Wei and Jin dynasties, carefully selected and steamed rice was used to cook excellent and fragrant rice. Regardless of winter or summer, soak the rice in warm water, soak it for about a meal, and then rub it with your hands; After the water is cold, pour it out, then rinse it with cold water, and rub it again until the rice turns white. The rice made by washing in this way is "white in color, no different from rice in a clear stream."

After the Sui and Tang dynasties, the way of eating rice is almost the same as in modern times, especially in the Song Dynasty, rice has been imported from abroad, and the way of eating rice has become more abundant, and the rice is matched with other ingredients, according to the different ingredients, there are green rice, peach rice, golden rice, Yujing rice, Panyou rice, two red rice, Peng rice ......The higher pursuit of food makes the delicacy more versatile.

There's a lot of starch and protein But I can't eat rice, I'm hungry when I eat it. Because I'm not used to eating, that is, I don't have a lot of enzymes to digest rice, but after I get used to eating, there are more enzymes, and the nutrients are naturally absorbed by you.

It's quite nutritious and glucose-supplementing.

Rice contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin (also a vitamin), etc.

The main ingredient of rice is carbohydrates, and the protein in rice is mainly rice protein, and the composition of amino acids is relatively complete, which is easy for the human body to digest and absorb. The content of minerals, dietary fiber, and B vitamins (especially vitamin B1) in brown rice is higher than that in polished rice, but the lysine in rice is relatively low.

Yes! There are various nutrients in rice, minerals, vitamins, proteins, water, sugars, starches.

1. Rice is flat. And it is easy to absorb, has the effect of nourishing the body and invigorating the qi, strengthening the spleen and stomach.

2. Rich in nutrients required by the human body every day. Contains minerals such as protein, fiber, B vitamins, glucose, carbohydrates, calcium, phosphorus, iron, etc. Rapid refueling.

3. Low sugar content. Controls the body's blood sugar balance.

4. Nutritious and low fat. It is not easy to gain weight due to excessive sugar and fat intake.

There are many people who are afraid of fat and dare not eat white rice, so today I will talk to you about white rice and make a name for white rice.

White rice is not high in calories and is similar to other foods, but it is less nutritious and has a higher glycemic index (which reflects the rate and ability of a food to raise blood sugar compared to glucose).

This is because after the rice is refined, the husk, aleurone layer and germ are removed, more nutrients are removed, and more starch is left, which is easier to digest and digest into glucose, which increases blood sugar concentration.

The higher the glycemic index, the greater the fluctuation of blood sugar, and the more likely it is to cause fat accumulation.

Therefore, it is not recommended to eat white rice completely, because it has a relatively low nutritional value and a relatively high glycemic index, rather than a caloric problem.

Isn't it good to eat only whole grains?

So many people will think that it would be better if I only eat whole grains? It is also not recommended to eat only whole grains.

Too much fiber in coarse grains will also affect gastrointestinal discomfort, increase the burden on the stomach, and affect the absorption of nutrients, which will be detrimental to your health in the long run.

There are some people with weak gastrointestinal function, there will be some acid reflux, bloating, and whether you are fat or not is determined by the total amount of food, and it cannot be directly said that I am fat when I eat white rice, and I am not fat when I eat other staple foods.

For example, if you eat 1 bowl of white rice, but if you eat 3 bowls of soba, then soba is definitely more fattening.

The relatively low glycemic index of coarse grains does not mean that they can eat more, and if they are too much, they will naturally cause excessive calorie intake, which will cause fat accumulation.

Therefore, when we recommend that coarse grains are good, under the premise of the same amount, coarse grains are better than fine grains.

Eat rice with a combination of thick and thin.

I recommend eating it with a combination of thick and thin, so that not only will your stomach be more comfortable, but also your nutrients will be better absorbed.

Then it is recommended that you try a staple food like ten grains of rice, which has a lot of coarse grains and fine grains together, so that you can eat many kinds at one time.

Different whole grains, each kind of nutritional structure is also different, so if you mix a variety of grains together, the nutritional combination will be better.

Finally, the main thing is to control calories, you don't have to starve yourself to death, you don't have to pick and choose, don't dare to eat anything, as long as you understand the essence of food calories and adjust them scientifically, you can find the most suitable way for yourself.