1. Japonica rice is a common staple rice. It has been cultivated in China for more than 6,900 years and is one of the characteristics of China's food culture. Location: Northeast China. Generally, rice grains are oval or round, full and plump, with a nearly round cross section and an aspect ratio of less than two. They are waxy white, transparent or translucent in color, hard and tough in texture, sticky and oily after cooking, soft and delicious.
2. Indica rice is rice made of non-glutinous rice, which is called indica rice. The shape of rice grains is slender or rectangular, and the length of rice grains is more than 7 mm. After cooking, the rice yield is high, the viscosity is low, and the rice is brittle and easily broken during processing. The cross section is oblate, and the colors are white and transparent, as well as translucent and opaque. According to the harvest season of rice, it is divided into early indica rice and late indica rice.
3. glutinous rice, also known as glutinous rice, is milky white and opaque. It is transparent, sticky and has little expansion after cooking. Generally, it is not a staple food, but is mostly used to make cakes, zongzi, Yuanxiao and so on. And raw materials for wine making. Glutinous rice is also divided into indica rice and japonica rice.
Extended data:
Rice contains about 75% carbohydrates, 7%-8% in protein, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by mucin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops. ?
Rice protein contains less lysine and threonine, so it is not completely protein, and its nutritional value is not as good as animal protein. But eating rice for lunch and dinner is better for people to lose weight than pasta. In southern China, people usually live on rice. The fat content is about 1.3- 1.8%, and the linoleic acid content in the fat is relatively high, accounting for 34% of the total fat, which is 2-5 times higher than that of rapeseed oil and tea oil respectively.
References:
Rice-Baidu Encyclopedia