There is a kind of rice, long, black called rice

Purple rice. 1.A variety of rice.

Purple rice is rich in protein, fat, lysine, riboflavin, thianaze, folic acid and other vitamins, as well as trace elements such as iron, zinc, calcium, phosphorus and other trace elements required by the human body. Purple rice is a glutinous rice class, commonly known as "purple pearl". In "Dream of Red Mansions", it is called "Yutian rouge rice", which is called purple glutinous rice or "medicine valley".

2.Purple rice is similar to rice, and it should not be scrubbed vigorously when washing with water to avoid nutrient loss.

3.The nutrition of purple rice is richer than that of rice, and the "Compendium of Materia Medica" records: purple rice has the functions of nourishing yin and nourishing the kidney, strengthening the spleen and warming the liver, brightening the eyes and invigorating the blood, especially the purple rice of Mojiang in Yunnan, China, grows on the terraced fields of Hani cement without any pollution, and has the effect of nourishing blood and qi, strengthening the kidney and moistening the liver, and collecting the palace and nourishing yin.

There is also a type of Superior health rice. It's black and long, and it seems to be called instant wild rice.

1. Wild rice has 3 times the fiber, 5 times the amount of folic acid, and about 1 times the protein of white rice.

2.Rich in protein. 200 grams of cooked wild rice already contained the equivalent of one or two pieces of protein.

3.High fibre helps gastrointestinal motility.

4.Low glycemic index.

Helps stabilize blood sugar.

In addition, wild rice also contains zinc, which is an essential natural nutrient for adult men due to insulin and various enzymes. But there is no **.

Black rice. Black rice is a processed product of black rice, which belongs to the category of japonica rice, which is a special variety formed by long-term cultivation of gramineous rice. The appearance of rice grains is oblong, the husk is gray-brown, and there are two kinds of grain types: indica and japonica, and black rice is non-glutinous rice.

Brown rice is black or black-brown, rich in nutrients, high food and medicinal value, in addition to cooking porridge can also make a variety of nutritious food and wine, known for"Black pearls"with"The king of the world's rice"reputation. The most representative black rice in Yangxian County, Shaanxi Province, has been there since ancient times"Medicinal rice"、"Gongmi"、"Shoumi"reputation.

Black rice has a long history of cultivation and is an ancient and valuable rice variety in China. According to legend, more than 2,000 years ago<> when Emperor Wu of the Han Dynasty was first discovered by Zhang Qian, Marquis of Bowang, in Yangxian County, Shaanxi.

Every year after autumn, once the black rice is ripe, families cook porridge and try it. The rice soup is as black as ink, and there is a faint medicinal taste in the mouth, which is particularly refreshing and appetizing. Over time, people have a wealth of experience in eating black rice.

When cooking porridge, gastrodia, white fungus, lily, rock sugar, etc., are put in, which is better than agar syrup and jade liquid, as a good meal for hospitality. Patients with dizziness, dizziness, and anemia often eat, and their symptoms are significantly reduced. It is especially suitable for the elderly with sore waist and weak knees and weak limbs for dietary therapy, so black rice is also called"Medicinal rice"called.

Black rice is not as refined as white rice, but is mostly eaten directly in the form of brown rice after being husked, and this coarser black rice is suitable for porridge. Soak the porridge before cooking to fully absorb the water. The water used to soak the rice should be boiled with the rice to preserve the nutrients in it.

It can also be made into dim sum, glutinous rice balls, rice dumplings, bread, etc.

There are many brown varieties of black rice because the outer skin is scraped off when the skin is peeled, revealing a white core, and when mixed with it, it appears brown.

Black rice is only black on the surface, peel off the rice skin, the heart of the rice is white, the color of the rice grains is dark and light, and the color of dyed black rice is basically the same; Authentic black rice has a natural rice fragrance after being soaked in warm water, and dyed rice has no rice fragrance and peculiar smell; Authentic black rice is brown rice with rice grooves on it.

Classification of meters:

Depending on the taste and color, there are many types of rice. According to the taste, there are glutinous rice, japonica rice, and indica rice; There are many different shades of rice according to the color, such as white, yellow, green, red, purple, brown, black, etc. Whether it's glutinous rice, japonica rice, or indica rice, there are purple, brown, and even basically black varieties, and people often call them black rice.

The general law of the nutritional value of food tells us that the darker the color of the same food raw material, the higher the nutritional value, and rice also conforms to this law. Therefore, the nutritional value of black rice is much higher than that of refined white rice.

Wild rice? Black like grass! Quite expensive.

This kind of rice is called red rice.

Red rice, red rice originated in China, about 1,000 years ago, is a kind of red mold refined by liquid deep fermentation in rice. Its outer skin is purple-red, the inner is red, the rice quality is better, the nutritional value is also higher, there is a slight sour taste, the taste is light, it is a common grain crop in the south. It can be used as rice porridge, soup soup, and can also be processed into flavor snacks.

The high-quality monascus purpureus isolated by modern bioengineering technology is exquisitely made by liquid deep fermentation, which is a pure natural, safe and beneficial food additive for human health. Moreover, this product has bright color, pure tone, fullness, good light and heat stability, and is an ideal colorant for natural green food. It has a wide range of applications, including food (meat products, fruit juices, colored wines, jams, beverages, candies, pastries, soy sauce, health vinegar, etc.); Pharmaceuticals (pharmaceutical colorants, functional health products); Cosmetics.

Most of the rice fields in Okayama are irrigated with mountain spring water. Because the mountain spring water is warm in winter and cool in summer, coupled with the short sunshine time in the mountainous area, the temperature and water temperature are relatively low, so only one season of rice is produced a year, and the only rice species suitable for planting and growing in this environment is red rice (also known as "alpine red").

There is no early rice for red rice, only medium rice or late rice in one season, so the yield per mu is not high. Because it is moisturized by mountain spring water and has a long growing period, its rice quality is better and its nutritional value is also higher. However, in the old society, due to the poor rice processing conditions in the mountainous areas, the rice was basically made by pestles, and the rice skin of the red rice was tough, and the processed rice was coarse, and it was difficult to swallow when eating, so it was regarded as inferior grain by the rich and only eaten by poor farmers.

During the Jinggangshan struggle, the Red Army ate this kind of rice.

The slender one may be red rice, and the oval one may be blood glutinous rice.

Black rice is a kind of rice that is used both for medicine and food, and the rice quality is good. The planting has a long history, and it is produced in many places in China, including Shaanxi black rice, Guizhou black glutinous rice, Hunan black rice, etc. There are two types of grain types: indica and japonica, and the grain is divided into two types: waxy and non-waxy.

Brown rice is black or dark brown in color. The main nutrients (brown rice) are crude protein, crude fat, carbohydrates 75-84 and crude ash in terms of dry matter. The content of vitamins, trace elements and amino acids is higher than that of ordinary rice.

It has high edible value, and in addition to cooking porridge, it can also make a variety of nutritious foods and sake brewing. Modern medicine has confirmed that black rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the liver, brightening the eyes and invigorating the blood. Most of the nutrients contained in the black cortex are concentrated, so it is not suitable for refining, and it is advisable to eat brown rice or standard third-class rice.

When cooking porridge, soak the black rice in water for one day and night in summer, and soak it for two days and nights in winter, the number of washing times should be less, and the water for soaking rice should be boiled with rice to preserve nutrients.

At present, there are two common cases of black rice adulteration on the market, one is substandard or inferior black rice that has been stored for a long time, and it is shoddy after dyeing**; The other is to use ordinary rice that is dyed and then filled with black rice**. Natural black rice will also fade after washing, but it is not as powerful as dyed black rice. Consumers can make sensory identification from the following aspects when buying black rice:

The first trick is to look at the gloss. The normal epidermal layer of black rice is shiny, and low-quality black rice has no luster.

The second trick is to look at the epidermis. Normal black rice is flaked when picked by hand, and if it is powdered, it is inferior black rice.

The third trick is to look at the rice heart. The kernel of normal black rice is white, while the kernel of regular rice is transparent and has no color. Black rice dyed with rice has a uniform appearance, but the color of the dye penetrates into the heart of the rice.

The fourth trick is to soak in rice water. The soaked rice water of normal black rice is purple-red, and it is also purple-red or nearly red after dilution. If the water bubbled out is like ink, and it is still black after dilution, this is fake black rice. Haha, congratulations, your tricks are better than all of us!

It should be purple rice, purple rice itself is also one of the varieties of rice, but its nutritional value is far greater than rice, purple rice is rich in vitamins, protein, lysine and trace elements needed by the human body.

In the folk, many people will eat purple rice to achieve the effect of health preservation, regular consumption of purple rice, can have the effect of strengthening the spleen and warming the liver, brightening the eyes and invigorating the blood.