What's the nutrition in rice?

Every 100g of white rice contains 15.5g of water, 6.2g of protein, 0.8g of fat, 76.6g of carbohydrate, 0.3g of cellulose, 0.6g of ash, 6mg of calcium, 3mg of sodium, 150mg of phosphorus, 0.4mg of iron and 0: 0 of vitamin B65438. Rice is not only the source of human starch, but also an important source of protein. Protein of rice is stored in the endosperm tissue in granular form, especially in aleurone layer, the outermost layer of endosperm. Considering that protein, as a nutrient, has problems in quantity and quality. The protein content of rice is lower than that of barley, wheat, corn and potato, but its quality is second only to that of soybean, and it has an advantage in cereal crops. The contents of digestible carbohydrates, energy, lysine and threonine in rice are higher than those in other grains. The results of nutritional analysis show that the true digestibility, biological value, net protein utilization rate and digestibility of rice are higher than those of barley, wheat, corn and potato, so rice has high nutritional value and is an important grain.

The eight essential amino acids are lysine, methionine, phenylalanine, threonine, isoleucine, valine, tryptophan and leucine. The content of lysine in100g black rice is 355mg, which is 28.2% higher than that of refined rice. The methionine content is 193 mg, which is 36.9% higher than that of refined rice, which is beneficial to human body. Purple rice and black rice contain more iron, which is 5-7 times that of white rice. Purple rice and black rice also contain more vitamins B 1 and B2. Lack of vitamin B 1 can cause beriberi. Vitamin B2 plays an important role in people's material metabolism, growth and development and life span. Therefore, purple rice and black rice have health care functions and are beneficial to human health. However, they eat their brown rice instead of polished rice, because the bran layer has high nutritional content. After grinding the husk of purple rice and black rice, its nutritional components are obviously reduced.

The quality of rice includes five aspects: milling quality, appearance quality, cooking quality (also known as physical and chemical quality), nutritional quality and edible quality. Milling quality refers to roughness, milled rice rate and head milled rice rate; Appearance quality refers to chalky grain rate, chalkiness, transparency, grain length and grain shape; Cooking quality refers to alkali extinction value, gel consistency and amylose content; Nutritional quality mainly refers to protein content; Eating quality refers to the comprehensive characteristics of rice such as appearance, smell, taste, viscosity and hardness. Good rice not only has high brown rice rate, milled rice rate and head rice rate, but also has low amylose content. Gel consistency is large, gelatinization temperature is low, protein content should be moderate, rice is shiny, fragrant, sticky but not hard, hot rice is soft, cold rice is not hard, rice grains are soft and sticky when soaked, and porridge is very thick.