Nutritional composition of rice

Rice is an indispensable thing in the daily life of many people. Many people regard rice as a staple food, especially those living in the south because rice is produced in abundance there. Many people eat rice as their staple food. This is mainly because it is rich in nutrients and some carbohydrates, and it even has great benefits for supplementing amino acids in people's bodies. Seeing that many people like it, many people think that rice is also very nutritious. So what are its specific nutrients? Let’s take a look at the nutritional composition table of rice.

1. Nutritional content of rice

Among rice protein, alkaline-soluble gluten with high lysine content accounts for 80%. The lysine content is higher than that of other grains. The amino acid composition is reasonable, which is closer to the optimal protein amino acid ratio pattern recognized by the World Health Organization. The biological value (BV value) of rice protein is 77, and the protein utility ratio (PER value) is 2.2 (wheat is 1.5 and corn is 1.1). The digestibility of protein exceeds 90%, which are higher than other grains. Therefore, the nutritional value of rice protein is high.

Rice is very nutritious and is one of the main foods for our people. Taking japonica rice as an example, every 100 grams of japonica rice contains 6.7 grams of protein (protein food), 0.9 grams of fat, 77.6 grams of carbohydrates, 0.3 grams of crude fiber, 7 milligrams of calcium (calcium food), 136 milligrams of phosphorus, 2.3 milligrams of iron (iron food), 0.16 milligrams of vitamin B1, 0.05 milligrams of vitamin B2 (vitamin food), 1 milligram of niacin, as well as 125 milligrams of methionine, 394 milligrams of valine, 610 milligrams of leucine, 251 milligrams of isoleucine, 280 milligrams of threonine, 394 milligrams of phenylalanine, 122 milligrams of tryptophan, 255 milligrams of lysine and other nutrients.

2. How to make steamed rice from old rice look like fresh rice

1. Steam rice with vinegar. If you are worried about leaving leftovers when steaming rice, you can add a little vinegar into the pot at the ratio of 35 grams of vinegar to 1000 grams of rice. The rice steamed in this way does not have a sour taste, but on the contrary has a stronger aroma. Moreover, even if there is some leftover rice, it will not go bad unless it is kept in the refrigerator for a day or two. Even after being steamed again, the leftover rice will taste as good as freshly steamed rice.

2. Steaming with wine. This method is suitable for steaming half-cooked rice. When you find that the steamed rice is not cooked through, add a few drops of white wine into the steamer as soon as possible, then steam it over low heat for a while before eating.

3. Add salt and steam the rice. This method is suitable for steaming rice using old rice as the raw material. Add a small amount of salt before steaming the rice, and then stir it evenly with chopsticks. The steamed rice will be bright in color, like new rice.