Rice not too many times why?

Rice is all familiar with, eat up, almost every one of the staple food.

But now many newspaper media are telling the fine white rice is nutritional eating leads to a lack of nutrients, so this is really the case? rice really no nutrition? how we eat is more nutritious?

First to the first question, is there really no nutrition rice?

In fact, this is a big mistake.

Since China's more than 60% of people, since it is one of the traditional diet, how might not nutrition!

First rice contain large amount of starch, starch is often annoying, because the run fat and refused to eat, in fact, the starch in our bodies of digestion and absorption of energy produced, is to maintain our life activities, is also the main energy source of the brain, the brain power endless love, including our nervous system activity is just like using starch digestion of glucose to supply to the energy of fat inside.

In addition to containing starch, contains 6% to 8% of protein, for an Office of adult female, if you eat boiled rice, 400 g of rice, get bonus 30 grams of protein, which is equivalent to daily protein required amount of 50%.

In addition, rice species also contains essential vitamins B1, B2, niacin, potassium, phosphorus and other minerals.

Vitamin B1 for people's productivity and emotions are very important, if you missed it, you will feel tired weakness, muscle pain, leg foot numbness, depression, etc.

Speaking of which, as we speak, refined rice kind of vitamins and minerals are not so little? Yes! this is my next talk of the second question, how do you eat will most nutrition?

Retain rice nutrition, and it's now teaches two strokes and how to cook a meal high in nutritional value.

First, add ingredients, improve nutrition.

Due to refined rice itself vitamins and minerals are very low, even cooking process without any loss of the human being is also very limited.

Therefore, it is important to consider when cooking to the nutritional value of rice raw materials. You can consider using brown rice and millet, oats, rice with cooking, make up the rich content, this will not only improve their nutrition, nutrition and more comprehensive.

However, many people don't like brown rice, brown rice taste too hard, too coarse.

In fact, just the right way of cooking, brown rice because there is no remove shell and water-swelling of the slow, normal rice cooker is difficult to cook soft. The correct approach is to first be brown rice soaked in water for several hours, foam soft after Brown rice and fine white rice, cooked mixed up, the taste will be a lot better, slowly eating, will find brown rice tastes delicious.

Another example of various beans, the skin is very hard, but also non-life close to rice and beans, cooked, and even rice ripe, beans also very hard.

So if you do beans with rice, beans and cook to be basically cooked, coupled with the rice mixture, square in the rice cooker, cooked in a pot of beans and rice with sweet-smelling can enjoy. Very recommend red beans and rice, lentil and rice, especially red beans and rice really is, and nutrition are the aroma is very good, of course you can also do corn meal, nutrition is more comprehensive.

Second, reduce erosion, nutrient retention

Traditional species we do rice, steamed and would just Cook.

But is this process is a critical link in the nutrient loss.

Rice loss nutrition.

Cooking before everyone is first rice, and the b vitamins are water soluble, and distributed in the surface area, the rice is easy with the washing washing away. For standard meters, vitamin B1 in the loss of up to 20-60%. You can now have very clean rice, gently washed once or twice, and not repeatedly rubbed, if the mark is a clean white rice, and even a slight flush.

However, rice while the loss of nutrients, but the mouthfeel but will be even better, if you can do so by other means of supplementary nutrition, or eat a lot of other cereal crops and miscellaneous beans, so many scouring several times.

Heating loss vitamins.

Cooking time should minimize heating time, can be boiled before speaking to m immersion for half an hour or so; you can also use boiling water to boil, and let the chlorine in tap water, reduce volatile vitamin B1 destructive, also can cook faster, of course, if you use electric pressure cooker to cook better.

Fishing for steaming lost nutrients.

Some people like to eat fish steaming, boil the rice, half-cooked when fishing with steamed cooked again, because this rice tastes very good. There are people like the cool with hot water before a meal and then pour the soup. These practices will make vitamin loss 50 ~ 70%. In fact, steamed rice bowl of nutrients and flavor loss is minimal, and fishing for steaming is the great loss of up to 70%, so like a steaming bowl of steamed, it is better to use, the flavor is also very good, good, if you add several red bean, or several red is better.

Of course, there are a lot of good tips, you can let the rice taste good without compromising their nutritional value.

For example, and cook until bubbles m half an hour, you can let the rice full operation, improved; cooking with oil-in-the-less, you can let xiaoshao rice taste more ductile, gloss better, stronger aroma; cooking with a few drops of lemon juice, you can clear the breath of fresh cooked rice; add some vinegar will let the rice more soft and fragrant.

(Editors: Luo Li-ping)