Nutrients in rice, what are the main nutrients in rice?

The nutrients of rice include carbohydrates, fats, proteins and minerals, refined white rice is easier to digest, but the blood sugar response after a meal is faster, if there is usually high blood sugar, you can eat white rice, add some black rice or brown rice appropriately, help to delay the digestion rate, for people with ** needs, but also increase satiety.

Rice is the first of the five grains, and rice is one of the protagonists in people's daily diet; One flavor of rice, combined with five flavors, can provide almost all the nutrients needed by the whole body.

Nutritional analysis of rice: The main component 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 content in rice is lower.

The nutrients contained in rice are mainly carbohydrates, but also some water, protein, fat, B vitamins and organic matter.

The carbohydrates of rice are mainly starch, and in the process of chewing, they are affected by salivary amylase and will be broken down into sugars, which can provide the body with a certain amount of sugar and calories.

Whereas the protein is mainly rice gluten, followed by rice gum and globulin. Rice is much higher in protein and amino acids than other cereals and is more easily absorbed by the body.

The protein of rice contains less lysine and threonine, which makes the protein in rice an incomplete protein and its nutritional value is not as good as that of protein in animals.

The fat content in rice is about, and the linoleic acid contained in rice fat is the highest in all grains, accounting for 34% of all fat, and even 2-5 times more than rapeseed oil and tea oil.

60%-70% of the vitamins, minerals and a large number of essential amino acids in rice are distributed in the outer tissues such as husk, aleurone layer, germ and so on, but in the process of processing, rice will go through a series of steps such as cleaning, impurities, whitening, polishing, etc., which will cause serious loss of rice nutrients, leaving a relatively simple endosperm.

During the cooking process, the rice is washed and the nutrients are basically only carbohydrates.

Main ingredients and nutrients of rice: per 100 grams of white rice contains grams of water, grams of protein, grams of fat, grams of carbohydrates, grams of fiber, grams of ash, 6 milligrams of calcium, 3 milligrams of sodium, 150 milligrams of phosphorus, milligrams of iron, vitamins. b1：

B2: Niacin provides 351 calories.

Rice is the ** of human starch and is also important for protein**.

Traditional Chinese medicine believes that rice has the effect of nourishing qi, strengthening the spleen and stomach, strengthening the essence and strengthening the will, and the five internal organs, and clearing the blood and veins. Rice is rich in nutrients such as carbohydrates, proteins, fats, vitamins, minerals, etc. Carbohydrates are important substances that make up the body, can store and provide heat energy, and are necessary energy substances to maintain brain function.

Rice is rich in vitamins B1, B2, niacin, potassium, phosphorus and other minerals, which also play an important role in maintaining the body's energy metabolism.

Carbohydrates, potassium, selenium, copper, fat, vitamin B1, manganese, phosphorus, zinc, protein, calcium, magnesium, niacin, iron, vitamin B2, dietary fiber, sodium.

Rice mainly contains starch, followed by a small amount of protein and fat, dietary fiber and vitamins.

Among the rice proteins, alkaline soluble gluten, which contains high calcium diphosphate, accounts for 80%, and the composition of dicalcium phosphate is higher than that of other cereals, and the carbohydrate composition is effective, which is closer to the best preparation method of protein carbohydrates assessed by the World Health Organization.

The biovalence level (BV value) of rice protein is 77, the protein effect ratio (PER value) is wheat and bract, and the digestibility of protein is more than 90%, which is higher than that of other cereals, so the nutritional content of rice protein is high.

Rice is very nutritious and colorful, and it is one of the key foods for the people in our country.

Taking stem rice as an example, in each hauk terrier rice, it contains grams of protein (protein food), grams of body fat, grams of carbohydrate compounds, grams of dietary fiber, 7mg of calcium (calcium food), 136mg of phosphorus, iron (iron food), vitamin B21, vitamin B2, vitamin B31mg and methionine 125mg, valine 394mg, leucine 610mg, isoleucine 251mg, threonine 280mg, phenylalanine 394mg, Glutamic acid 122mg, dicalcium phosphate 255mg and other nutrients.

The nutrients of rice are: carbohydrates, proteins, fats, vitamins, minerals.

1. Carbohydrates: Carbohydrates are the main nutrients of rice. White rice contains about 77 grams of carbohydrates per 100 grams.

2. Protein: Protein is also one of the important nutrients in rice. Although the protein content of rice is relatively low, its egg cherry white matter is a high-quality protein.

3. Fat: Fat is a nutrient that is less common in rice. The fat content in rice is known to be lower and is a low-fat food.

Although fat does not make up a large percentage of rice, it has important functions in rice, such as increasing the taste of rice and providing the absorption of fat-soluble vitamins.

4. Vitamins: Vitamins are an indispensable nutrient in rice. Rice is rich in vitamin B1 and vitamin B2.

5. Minerals: Minerals are another important nutrient in rice. Rice is rich in potassium, calcium, magnesium, and other minerals.

Nutritional analysis of rice (steamed): The main component 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 content in rice is lower.

About 60% of the total caloric energy required by the human body in a day comes from carbohydrates, and eating rice is an economical and direct way to obtain carbohydrates. You can't eat polished rice for a long time and ignore brown rice, because polished rice will damage a lot of nutrients during processing, and long-term use will lead to nutrient deficiencies, so it should be combined with thick and fine to balance nutrition.

Cooking rice skills.

It should be noted that before the rice is boiled, soak the rice in cold water for 15 to 20 minutes. This allows the rice grains to absorb the water adequately. The cooked rice will be plump.

It will greatly increase the aroma of rice. The resulting rice will be more delicious and the taste will be improved.

Add vinegar: Rice has a very short shelf life, especially in summer, when the weather is hot and it is almost impossible to leave it overnight. Therefore, when we are steaming rice, we can put 2 3 ml of vinegar according to 3 catties of rice, which can prevent the rice from going bad for a long time, and the cooked rice has no sour taste, and the fragrance is stronger, which makes people very appetizing.

The above content refers to Encyclopedia - Rice.

The nutrients of rice are mainly protein, carbohydrates, various minerals (calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese) and vitamins (thiamine, riboflavin, niacin).

Although the content of various nutrients in rice is not very high, it has high nutritional value, and as a daily staple food, it is the basic ingredient for the human body to supplement nutrients.

In addition, there are various types of rice, and the most common one is polished rice. Brown rice made from coarse grains has a more average taste, but it contains more minerals and dietary fiber than polished rice.

Historical origins

The advent of rice can be traced back to porridge. Since the water requirement for cooking porridge is lower than that of rice, the ancient Chinese people gradually mastered the cooking effect of different amounts of water, and developed fuller rice.

In modern times, due to the more advanced technology of grinding grains than in ancient times, the rice eaten by the people has gradually changed from brown rice to white rice, and even pure white rice such as unwashed rice has appeared, but it has lost all kinds of nutrients stored on the surface of brown rice, that is, grain bran, and almost only starch and other sugars remain.

The above content refers to Encyclopedia - Rice.