As far as taste is concerned, what can be accepted by most mainlanders should be highland barley rice. Highland barley rice is a finished product made of highland barley through cleaning, peeling, grading and color selection. Similar to the relationship between brown rice and rice.
The picture above shows the growing highland barley with long ears. It is the only crop that can mature normally in the local high-altitude alpine region above 4500 meters above sea level.
This is highland barley rice, which is rich in dietary fiber, with higher nutritional content than rice, wheat and corn, and has the characteristics of high protein and low fat. The protein content of highland barley rice is 6.35% ~ 2 1.00%, which is higher than other cereal crops.
Barley rice also contains 18 amino acids, including 8 essential amino acids for adults, namely lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine and valine. In addition, the fiber content of highland barley rice is as high as 16%, including 9.68% insoluble therapeutic fiber and 6.37% soluble therapeutic fiber. The former is 8 times that of wheat, and the latter is 15 times that of wheat. ?
Judging from the color identification, the surface of high-quality highland barley rice presents natural color; From the appearance, high-quality highland barley rice is full, round and uniform in shape; Judging from the smell, high-quality highland barley rice has a faint fragrance, no peculiar smell and no musty smell; From the taste point of view, high-quality highland barley rice is more q-elastic, soft and glutinous, and slightly chewy.
Finally, highland barley rice should be stored in a clean, light-proof, rain-proof, moisture-proof, dry and well-ventilated place, and should not be stored with toxic, harmful, odorous, volatile, corrosive and high-moisture items.