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Chapter 100 What kind of rice is good rice

Good rice can be identified from its color, shape and other aspects:

(1) Good-quality rice has little or no "white belly". White belly refers to the milky white opaque part of the rice grain. If there is white belly on the rice and lacks protein, the water absorption capacity will be reduced, and the rice yield will also decrease. Then it decreases, the hardness is poor, and it is easy to crack into broken rice. Therefore, there are more "white belly" rice in rice, which is a manifestation of poor quality.

(2) Good-quality rice has luster, normal aroma, less bran debris, no insect damage, sundries, etc.; otherwise, it is poor-quality rice.

(3) Good-quality rice grains are neat and uniform in shape, and the content of broken rice and "waisted rice" is low.The so-called broken rice refers to the rice whose rice grains are less than 2/3 of the whole grain volume. This kind of rice has poor taste.The so-called "broken waist rice" refers to rice with cracks on the rice grains. This kind of rice is mainly caused by poor preservation, which is particularly easy to crack and has poor taste.

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The degree of whiteness of rice is related to the degree of removal of rice bran from the outer layer of rice. The higher the degree of removal of rice bran, the whiter the rice, but the greater the loss of nutrients.Rice bran is rich in B vitamins and dietary fiber, and rice germ contains vitamin E and many unsaturated fatty acids.People who often eat polished white rice are prone to vitamin B1 and vitamin B2 deficiency.Therefore, rice is not as white as possible.

(End of this chapter)