The glutinous rice balls, the glutinous eggs, the glutinous glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice glutinous rice dumplings. In addition to the sweet and mellow taste, does the glutinous rice have any advantages in nutrition?
The glutinous rice is fermented from cooked glutinous rice. It is a traditional speciality in many areas of China. It is also known as wine, distiller's grains, rice wine, liqueur, sweet rice wine, glutinous rice wine, Jiangmi wine, pudding wine, rice yeast and so on.
In ancient China, there was a saying that "ginseng qi, qi wine to support people." Li Shizhen wrote in the "Compendium of Materia Medica": "Mine wine can relieve pain and build up, warm stomach and spleen, and warm and spleen.
Drinking often can make the skin lubricated and lustrous." TCM classics "Shen Nong's Herbal Classics" records: "The spleen and stomach, the valley of benefiting the lungs. The spleen and stomach are profitable, then the temperature is self-warming; the warm energy can nourish the gas, the gas is smooth, and the spleen and lungs are cold."
Therefore, the glutinous rice is regarded by many people as ancestors. Good food.
From the nutritional aspect, there are many specialties in the glutinous rice. First, after brewing, the starch in glutinous rice is converted into monosaccharides and oligosaccharides, which is beneficial to the body to quickly replenish energy, especially suitable for middle-aged and elderly people, pregnant women, people with bad stomach and weak people.
In many places in our country, there are customs for the maternal and serious illnesses who are confined to eat glutinous food. Secondly, organic acids such as lactic acid, acetic acid and citric acid are produced during the fermentation of glutinous rice.
These organic acids, together with the sugars such as glucose, impart a special flavor of sour, sweet and sour taste, alcohol, ester and acid produced during fermentation. The aromatic substances give the unique aroma of the glutinous rice.
These substances help stimulate the secretion of digestive juice and increase appetite. Third, most of the proteins in glutinous rice are insoluble in water (such as gluten, prolamin, albumin, globulin).
After fermentation, some of them will be decomposed into free amino acids and peptides, which is more conducive to human absorption.
Fourth, due to the action of microorganisms, compared with glutinous rice, the content of B vitamins such as vitamin B2, vitamin B12 and niacin in glutinous rice has increased.
glutinous rice
glutinous rice
Although the glutinous rice is good, it is not suitable for patients with severe gastric acidosis, gastric ulcer, stomach bleeding or liver disease.
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