Is the whiter the rice, the better What are the misunderstandings about rice?

Of course, it's a matter of rice, you have to pay attention...

No.

In terms of the nutritional aspects of rice, rice that has only been stripped of its husks is called brown rice. Because of the simple processing process, brown rice has the least loss of nutrients, but it has a coarser taste. In the process of processing brown rice into polished rice, the outer layer of rice bran is removed by rice milling, and the cortex and endosperm are separated.

After several times of rolling and polishing, the surface becomes crystal smooth and much whiter in color than brown rice, but it also loses a lot of nutrients, especially B vitamins and minerals. It can be seen that rice milling should be moderate, and the whiter the rice, the better.

Compared with ordinary rice, high-precision rice has a brighter appearance, less bran, and less other impurities, and the rice made is whiter, and the taste is better than that of ordinary rice. However, due to the higher precision of processing, more of the rice germ and cortex rich in protein, fat, vitamins and minerals are removed, so the finer the better, the whiter the better.

Purchase of rice

1. Look at the belly white

There is often an opaque white spot on the abdomen of rice, which is called "heart white" in the center of the rice grain and "outer white" in the outer abdomen. The white part of the abdomen has a lower protein content and more starch. Generally, the water content is too high, the rice is not ripe after harvest and is not mature enough, and the belly is white.

2. Look at the hardness

The stronger the hardness of the rice, the higher the protein content, and the better the transparency, indicating the *** of the rice. In general, new rice is harder than old rice, rice with low moisture is harder than rice with high moisture, and late Indica (japonica) rice is harder than early Indica (japonica) rice. When the teeth are bitten and turn powdery, it means that the rice is not fresh.

If it is divided into two pieces, it means that the rice is fresh and can be purchased.

3. Look at the waist explosion

The burst is caused by the loss of balance between the inside and outside of the rice grains after the rapid heat phenomenon occurs during the drying process. When the rice is eaten, it is rotten on the outside and raw on the inside, and the nutritional value is reduced. Therefore, when selecting rice, it is necessary to carefully observe the surface of the rice grains, if there are one or more horizontal cracks on the rice grains, it means that it is burst loin rice.

4. Look at the new Chen

The aging phenomenon of rice is heavier, the color of the aged rice becomes darker, the viscosity decreases, and the original flavor of the rice is lost. Therefore, it is necessary to carefully observe the color of the rice grains, the rice with gray powder on the surface or with white grooves is old rice, and the more it is, the more old the rice is.

At the same time, pick up the rice and smell whether the smell is normal, if there is a moldy smell, it means that it is old rice. In addition, see if there are insect eroded grains in the rice grains, if there are insect eroded grains and insect corpses in the pie, it also means that it is old rice.

5. Look at the label

Consumers should also pay attention to what is labeled on the packaging when buying rice. For example, whether the product name, net content, name and address of the manufacturer, production date and shelf life, quality grade, product standard number are marked on the package, etc. In particular, you should be careful not to buy rice that does not have the QS logo.

In our lives, many people will go to the supermarket to buy rice noodles, and rice noodles are also a staple food for us.

First of all, we must know that normal rice noodles should be beige, that is, with a little yellow, such rice noodles are not only very healthy to eat, but also very rich in nutritional value. Secondly, you should know that you are not the whiter the better, some of the rice in our life has some impurities at the same time, there are some impurities on the rice, there may be some black spots or dark yellow conditions, this is the more common rice in our lives, but also the most nutritious rice, you must know that many farmers and uncles grow rice is like this, and some developers on the market will add some chemical components to the rice in order to make the rice more beautiful, Eating white rice or noodles for a long time is very harmful to our body. Finally, the whiter the rice flour, the finer it is, so that we will be malnourished after ingestion.

It can be seen from this that there is also a certain amount of attention when choosing things, many people think that the whiter you are, the better, and some people think that buying rice and noodles should buy the kind of very white, you must know that the middle-aged and elderly people will not be like this, they have a certain scientific basis for buying rice and noodles, so when we want to buy rice and noodles, try to ask the middle-aged and elderly how to buy.

In addition, when buying other things, we must also look at the expiration date and production date, so that we have a certain concept of the shelf life of this product, so we will eat the food within this time, if we do not pay attention to the shelf life, then it is very likely that we will buy a product that is expiring or an expired product, and the impact of eating such a product for a long time on the body is still relatively large.

I don't think this statement is correct, because it has no scientific basis, and it is also not in line with medical common sense, so we must judge rationally.

It's not that whiter the better, in fact, the whiteness of rice and flour has nothing to do with the quality.

I don't think whiter is better, because there's a good chance that bleach is added.

What do you think about rice and flour, the whiter the better?

Hello Kiss is happy to solve the problem for you: rice and flour, is the whiter the better, what do you think about this? , the answer is:

No, the whiter the flour, the more the bran on the surface is removed, and the more dietary fiber, vitamin B, and minerals are lost. On the contrary, the yellow color of whole wheat flour has less bran shedding and more retention, and the more life-sustaining rice flour is processed, the whiter it will become, but it will lose a lot of nutrients. In terms of appearance, texture and flavor, it is true that fine white rice noodles are more popular.

However, from a nutritional point of view, the whiter the better. On the one hand, excessive processing is easy to lose macronutrients; On the other hand, too fine processing will affect the glycemic index of food, which is not conducive to blood sugar regulation.

Wrong. Rice and flour are not as white as possible, and the processing is too meticulous, and many nutrients needed by the human body have been polished and removed. It is recommended that you choose some coarse or whole grains when eating staple foods, such as brown rice, whole wheat steamed buns, etc.

Rice is a finished product made of rice after cleaning, hulling, milling, finishing and other processes, rice contains nearly 64% of the nutrients in rice and more than 90% of the nutrients required by the human body, and is the main food of the people in most parts of China.

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.

Rice as our daily staple food, although its nutrients are not very high, but it has a high nutritional effect, is the basic ingredients to supplement nutrition, rice is the main nutrients are protein, sugar, carbohydrates, various minerals and biotics and water-soluble dietary fiber, brown rice is rich in vitamins, minerals and dietary fiber. And it has strong palatability and good taste. Now on the market, there are many varieties and brands of rice, including japonica rice and indica rice.

So! If we go to the supermarket or grain store to buy it, how can we judge the quality of the rice among the many rice varieties? As asked:

Is smooth and bright white rice good rice? The appearance of rice is smooth and bright, in addition to its own characteristics, it is to increase the brightness of rice by mechanical polishing, improve its appearance quality, commodity value and market value.

It is inaccurate if we only determine the quality of rice from its appearance, because a good rice should not only have the appearance quality, but also the quality of grinding, cooking, and eating.

Therefore, when we buy rice, we must follow the following principles:

First, what to see, is to look at the appearance quality of the rice, through careful observation to judge whether the rice is naturally smooth and white, or smooth and white after mechanical polishing.

The characteristics of bright white rice are very clear, and the embryo will remain very clear beige or beige embryo marks after grinding, and compared with polished rice, the residual part of the umbilical embryo marks is small and light. And the rice shape is slender.

Second, it is to cook rice, through steaming, we look at the shape of the rice grains, whether it has a good extension, and whether it smells with a strong fragrance. Third, it is tasting, through which we can determine the level of taste value of rice. Palatability is good or bad. After eating, it will not come back to life.

The same rice, if we buy too much at one time, eat for too long, its taste value will also be reduced, the new rice milled from the newly harvested rice, its embryo time is short, the freshness is high, the cooked rice is fragrant, sticky, soft, and the taste quality is the best. On the contrary, the longer the rice is stored, the less palatability of the steamed rice food, the texture becomes harder, the viscosity is poor, and the flavor is light.

I feel that smooth and bright white rice is not necessarily good rice, nor is it necessarily bad rice. This has to be analyzed on a case-by-case basis to see the actual situation. Now a lot of rice has been washed white, which is eye-catching.

If it's good rice whitewashed, it's definitely better. If it's bad rice whitewashed, then it's definitely not going to work. If the rice itself is white, it must be good rice.

However, there are also good rice in itself, and there are also those that are not good in color. The standard of good rice can be smooth and bright, but it is certainly not limited to these, and should be considered comprehensively.

Smooth and bright white rice is not really good rice because there is some rice that they are milled so that the nutrients are gone.

Not necessarily, because some bad rice will become smooth and white after post-processing, so it is better to buy rice that is not smooth and white.

When buying rice, most people will look at whether the color of the rice is translucent to judge the quality of the rice. In general, rice is the most unhealthy, and the processing process of rice consists of dozens of steps, the last step is polishing.

Essentially, polishing does nothing other than toss away the chaff. In fact, it is just to dress up the rice in disguise, so that consumers have more desire to buy, who makes everyone "face control", and chooses the best products to buy.

The surface layer of mature rice has a protective film composed of a variety of trace elements, this film is the nutrition of rice, if the rice is polished, then this film will be worn, if the polishing is excessive, then this film will even be thrown away. Then, after consumers buy it home, the nutrients will be lost in the process of washing rice, so the nutritional value of polished rice will be reduced accordingly.

And the most worrying thing is that polished rice is generally not made of seasonal rice, but moldy rice that has been stored for too long or is damp in the rain. We all know that any substance that is moldy is basically inedible. This black-hearted rice is first removed by a powerful exhaust device, and then coated with paraffin wax and mineral oil to add color and smoothness.

In this way, the rice spoils and becomes a poisonous rice that everyone fears. Therefore, the more full and shiny rice you see in the market, the more you should be vigilant. Polished rice is generally aged rice, and chemical polishing is generally moldy rice, so these rice will smell stale and moldy if you smell carefully, and it is not really pure rice.

No, the whiter it is, it means that it is refined rice. After fine processing, these refined white rice and white noodles will also become particularly easy to digest and absorb, and they will be digested quickly after entering the stomach and intestines, and then turn into glucose, and then enter the bloodstream, which is very easy to raise blood sugar.

In nutrition, the "glycemic index" (GI) of food is commonly used to measure the postprandial glycemic response caused by food. In general, GI greater than 75 is a high GI food, less than 55 is a low GI food, and 55-75 is a medium GI food.

According to the Chinese Food Composition Table, the glycemic index of white rice is 83 and that of white steamed bun is 88, both of which are high-GI foods [2]. If you eat high-gi foods such as white rice and white steamed buns for a long time, it is not good for blood sugar regulation.