-
Anonymous users2024-02-16Embryo rice. Select one to see the embryo retention rate, the second to look at the packaging color, and the third to look at the activity. To put it simply, the degree of process of embryo rice affects the degree of embryo retention, and the embryo retention rate also determines the nutritional level of embryo rice, generally to select more than 80% of the embryo retention rate, to 90% is better, the color is because the embryo rice retains the aleurone layer, the color will not be as white and transparent as the rice that is usually eaten, more is that the surface color of the rice grain is slightly yellow, and it can be seen that there is a layer of powder on it.
The second packaging, because the embryo rice is rich in nutrients, so it is easy to deteriorate when exposed to room temperature, so the embryo rice filled with nitrogen or vacuum packaging will be more hygienic and safe, and the embryo rice that has not been eaten after opening should be put in the refrigerator in time and eaten as soon as possible to prevent the loss of nutrients and deterioration. Another is the activity of embryo rice, fresh embryo rice can germinate, because most of the nutrients in embryo rice are active ingredients, and it can germinate means that the active ingredients in embryo rice are not lost, and it is good germ rice.
-
Anonymous users2024-02-15How to choose embryo rice?
Although there is no special standard now, there is still a way to choose embryo rice.
Pay attention to the embryo retention rate!
Try to choose embryo rice with a germ retention rate of more than 80%, which does not look abnormal in color and smells no special smell.
When mothers shop online, they can pay attention to the product detail page, which generally indicates the embryo retention rate.
Buy embryo rice for your baby, of course, the higher the embryo retention rate, the better!
Pay attention to the packaging and production date!
Since embryo rice is more nutritious than ordinary rice, it is more likely to spoil, so the requirements for storage conditions are also higher.
It can also be seen from the labeling on the packaging that the shelf life of embryo rice is indeed shorter than that of ordinary rice
Related questions4 answers2024-08-13Embryo rice is the rice that grinds off the husk and part of the seed coat and retains the germ layer and aleurone layer, which is the most nutritious and active, and the easiest for the human body to absorb. A large amount of cellulose retained in embryo rice can promote gastrointestinal peristalsis, relieve constipation, activate fat burning, and help slim down. Therefore, embryo rice is very suitable for people with fragile stomach, such as babies and the elderly, which can help regulate the stomach and maintain intestinal health. >>>More
13 answers2024-08-13Embryo rice. It is rice that grinds away the husk and part of the seed coat and retains the germ layer and aleurone layer. Embryo rice is also a kind of rice, which is different from ordinary polished rice in that it retains the germ part of the rice, which is rich in nutrients and easier to be absorbed by the human body. >>>More
26 answers2024-08-13There are two situations: one is that this bag of rice may not be well sealed, and the moisture will cause the rice to be moldy and hairy, with green spots, and this kind of rice should not be eaten. Second, if there is a little bit of green on the corners of a few rice grains or individual rice grains, and the rice grains are not full enough, it means that the rice grains are flawed, and the quality of the rice is not very good, but it can be eaten and will not affect physical health and other problems, I have planted rice, I hope I can help you.
11 answers2024-08-13Red yeast rice was first invented in China, with a history of more than 1,000 years of production and application, and is a unique traditional product of rice fermentation in China and neighboring countries. Red yeast rice synonyms: red yeast rice; Red koji; Red rice; Formi. >>>More
9 answers2024-08-13Sago, also known as Nishigu rice, is the most traditional starch extracted from the pith of the Nishigu coconut tree and processed by hand. Sago, in coastal areas such as Guangdong, China, is also called sand grain rice and sand arc rice. Produced in the area of the Nanyang Islands, the sago is pure and white, the name is Zhenzhu Xigu, white and smooth, and the nutrition is quite abundant. >>>More