Whether rice is delicious or millet is delicious

Both rice and millet have their own advantages in rice: stem rice, glutinous rice, indica rice, hybrid rice.

It's also nice to live in a town and eat a small imitation of rice once in a while, even if it is to improve your life. However, no matter how much I chewed, I still couldn't feel the sweetness of eating small rice when I was a child. Maybe it's because of the different origins.

The enticing aroma of rice made from millet in my hometown is indescribable in words, and I have a lingering aftertaste.

I remember that it was the 70s, and it was also our most difficult period, we went collectively, ate "big pot rice", and the year was not good, almost every year was poor, and every family relied on eating the state's anti-sales beam to make a living. We had to eat cornmeal dry food for the last meal and the next meal, and the porridge was cornmeal porridge, which was really unbearable for us to eat, but it was still enough to fill our stomachs. At that time, how we craved for a little meal!

My father was working in the field, and I didn't know where to get some millet, and our family had a fragrant meal of small rice, which made me jump up with joy, so happy!

In the 80s, we all divided the fields and worked alone, the farmers had enthusiasm, and every household began to plant millet in a large area, eating small rice was no longer a luxury, and millet became our staple food. At that time, the wind and rain were smooth, and the autumn was full of harvest songs, "the villages and villages were busy harvesting, and every household was full of warehouses", we not only solved the problem of eating, but also exchanged excess millet for some daily necessities, and millet became a common currency in the countryside. Even if we ate small rice at the last and next meal, we didn't feel bored, and the more we ate, the more delicious it became.

The millet in my hometown is delicious, the millet in my hometown raised me, I grew up eating millet in my hometown, it is the millet in my hometown that makes me strong, I love the millet in my hometown, and I love my hometown even more!

Both rice and millet have their own advantages.

Rice: Stem rice, glutinous rice, Indica rice, hybrid rice.

Rice or millet, do you know which has a higher nutrient content.

No one can say which is better, each has its own merits, just take the nutrition of rice is more nutritious than millet, but from the nutrients required by the body to say that millet is good, for the elderly and children to eat millet. Young people can't eat it every day, but if you eat it every day, you will know that millet is really not as good as rice. You can try to make "two rice", which is rice and millet cooked together, and the cooked rice is really delicious and has a very refreshing taste.

That's how we eat it in our hometown. It's really good, you can try it. Hey.

Millet is rich in nutrients, with protein per 100 grams of millet, which is higher than rice, and millet's lyric acid content is protein, on average. Fat, fat mainly contains linoleic acid and other unsaturated fatty acids, carbohydrates, are not less than rice, wheat. The content of carotene per 100g of millet is the highest in all grains. The main components of amino acids are glutamic acid, alanine, proline and aspartic acid.

When the content of essential amino acids accounts for the total amount of amino acids, the restricted amino acid is lysine, and the essential amino acid index is, so the nutritional value is higher. In addition, it contains a small amount of selenium. Millet porridge is a healthy food.

Eating millet often can balance the trace elements in the human body, can prevent the production of harmful peroxides in the human body, similar to female substances contained in millet, has the protection of the human body ** delicate, delays aging, can also prevent the production of age spots, pigmentation. Sprouted millet, like malt, contains a large number of enzymes, is a traditional Chinese medicine, and has the effect of strengthening the stomach and eliminating appetite.

Directions for serving. 1. Millet porridge should not be too thin, and cooking it with japonica rice can improve its nutritional value. The nutritional value of millet protein is not better than that of rice, because the amino acid composition of millet protein is not ideal, lysine is too low and leucine is too high, so women can not completely take millet as a staple food after giving birth, and should pay attention to the collocation to avoid lack of other nutrients.

2. Millet is rich in nutrients, whether it is cooking rice or boiling porridge, it is easy to be absorbed by the human body. It is a good nourishing food for mothers, the elderly, the weak, the sick and the infants.

3. Millet should be mixed with soybeans or meat. This is due to the lack of lysine in the amino acids of millet, which is rich in amino acids in soybeans and meat, which can supplement the deficiency of millet.

Dietary Guidelines. 1. Millet has the effect of preventing and treating indigestion, stomach return and vomiting, and can also effectively prevent arteriosclerosis. Regular consumption of millet is not easy to suffer from insomnia. Millet has the effect of nourishing yin and nourishing blood, which can make the mother's deficiency and cold constitution be recuperated and help them recover their physical strength.

Traditional Chinese medicine believes that millet has a sweet and salty taste, and has the effects of clearing heat and quenching thirst, strengthening the stomach and dehumidifying, and sleeping in the stomach.

2. Millet is sweet in taste, slightly cold in nature, and has the effects of strengthening the spleen and stomach, tonifying the kidney and diuretic, clearing deficiency and heat. Regular consumption can strengthen the body, and it is more suitable for patients with weak spleen and stomach, lack of food, indigestion, vomiting and diarrhea, fatigue or kidney deficiency, and poor urination.

The Compendium of Materia Medica believes that millet "cooks porridge and eats beneficial dantian, replenishes weakness, and opens the stomach and intestines", which can enhance the function of the small intestine and have the effect of nourishing the heart and calming the nerves. Millet porridge floating on the top of the layer of "rice oil", particularly nutritious, Qing Dynasty Wang Shixiong in the "Suixingju Diet Recipe" said "millet can be substituted for ginseng soup".

3. Folk commonly use millet to cook porridge and eat it with brown sugar to cure postpartum thirst and hollowness. Feed babies with millet and Chinese yam, boiled paste and sugar to feed infants, which can cure indigestion in children.

Wuchang rice in Heilongjiang Province.

Wuchang rice is the rice produced in Wuchang City, Heilongjiang Province, which is more famous in the whole country, Wuchang rice is the best product in rice, Wuchang rice is full of grains, hard texture, clear color, bright rice grains, rich fragrance. Although the history of Wuchang rice is not as long as that of Jiangsu and Zhejiang rice, which stretches for 5,000 years, and the yield is not as good as that of hybrid rice with a yield of tons per mu, people who have tasted authentic Wuchang rice are all impressed by the taste of Wuchang rice, which can be called a classic in rice.

Liulin Gongmi, Donggang City, Liaoning Province.

Donggang rice is far and near civilization, the most famous of which is Liulin rice, Liulin rice is produced in the coast of the Yellow Sea, Yalu River provoked by Donggang City, Qianyang Liulin Village, Liulin rice is the late Ming Dynasty and early Qing Dynasty royal tribute rice, Liulin rice with its unique taste, crystal appearance has won the recognition of the public. Yanarin Gongmi selects high-quality late japonica rice varieties, among which Koshihikari rice is one of the few high-quality rice that can be comparable to the Japanese origin. Liulin Gong rice is cultivated with turquoise and clear, salty and suitable Yalu River, North Yellow Sea and water irrigation, and is identified as green pollution-free rice by Liaoning Provincial Quality Supervision Bureau.

Yuanyang rice in Henan Province.

Yuanyang rice is produced in Yuanyang County, Henan Province, planted in the Yellow River water siltation and improved land, fertile soil, coupled with the special climate of the large temperature difference between day and night in Yuanyang area, creating the unique quality of Yuanyang rice, Yuanyang County has a unique geographical advantage, saline-alkali land gives rice innate alkaline, Yuanyang rice is full of fragrance, and the content of protein, starch and trace elements such as copper, iron, calcium and so on of rice is higher than that of the internationally famous Thai fragrant rice.

Xinjiang Miquan rice.

Miquan rice has always enjoyed a high reputation among the population of Xinjiang. The production process of Miquan rice is extremely rigorous and meticulous, and the content of various nutrients in Miquan rice is higher, because the quality of Miquan rice is good, it is becoming more and more popular in the market, and it not only occupies the Xinjiang market centered on Urumqi, but also began to gradually sell to Shanghai, Beijing, Xi'an and other large and medium-sized cities in China, and exported to Central Asian countries in 2003.

Hebei Province Fengnan Yutian rouge rice.

The full name of rouge rice is "Yutian rouge rice", rouge rice is an extremely precious crop, native to Wang Lanzhuang in Fengnan, Hebei Province, rouge rice because of its cultivation difficulty, small yield, almost extinct. Only 100 acres of rare varieties are listed at a price of 4,000 yuan per kilogram, far exceeding that of Japan"Koshihikari"Top rice. The rouge rice is dark red, fragrant, ruddy in color after cooking, delicate and oily, soft and smooth in taste, and endless aftertaste.

Pearl rice. It is produced in Ningxia, China. During the Qing Dynasty, Ningxia pearl rice was also listed as tribute rice to the court. The pearl rice produced is now sold all over the world. Reputation.

Thai fragrant rice. Exclusive to the hotel. The steamed rice is crystal clear, and you will have an appetite when you look at it.

Heilongjiang Wuchang rice is the best. The rice in the Northeast has the best taste, and the grains can be clear after cooking, and the mouth is smooth and tender, and the oil is full of daring, but unfortunately it is difficult to buy it except for the local Wuchang.

Secondly, Thai jasmine rice is also more delicious, mainly because of its stronger taste.

Rice from the south is the most unpalatable, sticky, and too soft and glutinous.

In general, it is good to eat rice in the north, and the best is in the northeast.

Golden Cambodian White Jasmine Rice and Sumari Rice are delicious, if you don't believe it, you will understand if you try it.

Rice is a thing that has different taste needs for people in the south and north.

The rice in Dandong is delicious, and when you eat it, you will know that it is different from other places, it is irrigated by the Yalu River and the Yellow Sea, which is unique.

Northeast Wuchang rice flowers, the best rice, now a lot of rice flowers on the market are 28 or 37 mixes, are not very pure, I have eaten a lot, the best should be Suzhou Wuchang rice flowers, I once went to Wuchang on a business trip to pass by their processing plant, the rice fragrance can be smelled from a mile. Their processing machine is the best Zuozhu now, and the production standard exceeds the national standard, I think it is very good, I hope it can provide you with a reference.

Hello friend:

When I traveled to Guizhou last year, I ate the more famous Tongren Baishui rice is very delicious, the rice is fragrant after cooking, soft and delicious, the taste is very good, chewy, the family also likes it very much, it feels better than the Northeast rice, and the cost performance is also high, and now my family often buys this rice online to eat.

Very grainy, Northeast rice, produced in Da'an, Jilin Province.

Very grain" organic rice grains plump, hard texture, color green and white, transparent and pure, stewed rice, soup like fresh milk, rice like oil, rice quality is soft, fragrance attack.

Which rice tastes best? Rice evaluation depends on these three aspects, and there is a way to make good rice!

The description about rice is incorrect is that millet is also rice respectivelyThe staple food of most of the Chinese people" and "millet is also one of the ricespecies".。Millet and rice are completely different, millet is the result of millet, and rice is the product of rice growth, the crops of the two are completely different, not to mention that millet is rice, the two are different.

The nutritional value of rice

Rice contains about 75% carbohydrates, 7%-8% protein, 8% fat, and is rich in B vitamins. The carbohydrates in rice are mainly starches.

The protein contained is mainly rice glutenin, followed by rice gumin and globulin, the biological value of its protein and the composition of amino acids are higher than that of wheat, barley, millet, corn and other cereal crops, and the digestibility is also a higher one of the cereal proteins.

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.

One eats tender, the other eats rough, and the nutritional value is different.