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Nutritional Value of Rice | Rice Mill Plant

Rice Introduction
Rice is one of the staple food, it can provide a wealth of vitamin B, at the same time, rice has the effect of nourish middle warmer and tonifying qi, nourishing stomach, invigorate the function of the spleen, benefit to five internal organs, promoting blood circulation, hearing and eyesight, stop annoying, thirst and diarrhea. Rice porridge has the function of tonifying spleen, stomach and lung.
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Rice types
In the case of varieties, rice can be divided into polished round-grained rice, polished long-grained nonglutinous rice and polished glutinous rice.
 Polished Long-Grained Nonglutinous Rice
Polished long-grained nonglutinous rice is made from non-glutinous indica rice. Rice grain shape is oblong or elongated, length above 7 mm. After cooking the meal has high rate and low viscosity. Rice is brittle, easily broken during processing, the cross section is flat, the most color is white and transparent, it also has translucent and opaque.
According to the rice harvest, it also can be divided into early rice and late rice. Early indica rice shape is thick and short, pink white, big abdominal white, much silty, fragile texture, viscosity is less than late indica rice, poor quality. Late indica rice shape is thin and slightly flattened, fine texture, general is transparent or translucent, abdomen white is smaller, hard grain, oily, quality is better.

 Polished Round-Grained Rice
Rice is made by grinding of non-glutinous japonica rice. Grain shape  generally is oval or round. Grain is plump, nearly circular cross section, length and width ratio is less than 2, wax color, transparent or translucent, the hard boiled and resilient, viscous and oil are large, soft and delicious, but the meal rate is low.
Polished Glutinous Rice
This rice is milky white, opaque, transparent after cooking, viscous, small expansion, generally do not as staple food, multi-purpose production of cakes, dumplings, dumplings, etc., as well as wine raw materials. It also divided into Indica and Japonica rice. Indica rice grain shape is oblong or elongated, white opaque, also has a translucent, large viscous. Japonica rice generally is oval, white opaque, also has a translucent, viscous is big, quality is better than that of indica rice.
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Nutritional Value of Rice
The unique composition of oryzanol in rice, known as the "beauty ", it is pure plant melanin inhibitor, mild, no side effect, can reduce melanin cell activity, inhibit the formation of melanin, operation and diffusion, relieve pigmentation, dilute hudie ban, clean skin. At the same time, it can reduce capillary fragility, improve skin circulation function and peripheral blood vessels, prevent skin cracking and improve skin color, make skin naturally whiten and shiny.
* Rice Vran Sterol
High permeability to the skin, can maintain the soft and moist cells, effectively maintain the skin surface moisture, because it contains enough water, so in a short period of time to fill the horny water, so that elastic fibers and collagen in the water filled environment, the skin will be more moist and more flexible. Rice bran sterol can promote skin metabolic, inhibit skin inflammation, can prevent sunburn erythema and skin aging.
Rice contains about seventy percent starch, but also contains cellulose and hemicellulose and soluble sugar. Indica rice and japonica rice containing more amylopectin, soluble in water, can be completely hydrolyzed by amylase, converted to maltose; The waxy rice with less starch, so only fifty-four percent can be hydrolyzed by amylase and it is not easy to be digested and absorbed by the human body.
The biological value of protein in rice is similar to that of soybean, lysine and threonine are rich in rice, and the ratio of amino acids is close to the needs of the human body.
 Vitamins and inorganic salts
Rice also contains vitamin B1 and inorganic salts, such as calcium, phosphorus and iron, etc.. The japonica rice has higher phosphorus than polished glutinous rice, but lower calcium content. It is worth noting that due to the brown rice containing high dietary fiber, vitamin B and vitamin E, not only can prevent beriberi therapeutic effect, but also plays an important role in maintaining blood glucose balance.
Food Fiber
The water soluble dietary fiber contained in it can be excreted in the bile acid in the intestines to prevent arteriosclerosis and other cardiovascular diseases.
 Original Anthocyanin
It is the most effective natural antioxidant in the world since 2011, the European called it is youth anthocyanin nutrition, skin vitamin. Anthocyanins not only help collagen fibers to form crosslinked structure, preventing degradation of collagen fibers and the elastic dimension, keep skin elasticity and tension should be avoided, sagging skin and wrinkles, also can also help to restore the skin caused by injury and free radicals from wrinkles and premature aging, the skin is more flexible and vibrant, full of youthful style
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Nutritional components of rice
In rice protein, soluble glutenin 80% high lysine containing alkali, lysine content was higher than other cereals, reasonable proportion of amino acid composition, comparison of protein amino acids identified by WHO optimal allocation model, the biological value (BV value) of rice protein was 77, and the utility ratio (PER value) of rice protein was 2.2 (wheat was 1.5, corn was 1.1), the digestibility of protein was more than 90%, which was higher than that of other cereals.
Rice nutrition is very rich, is one of the main food crops. To polished round-grained rice as an example, in every one hundred grams of rice, containing 6.7 grams of protein, 0.9 grams of fat, 77.6 grams carbohydrates, 0.3 grams of crude fiber, 7 mg of calcium, phosphorus 136 mg, iron 2.3 mg, vitamin B1 0.16 mg, vitamin B2 0.05 mg, niacin 1 mg, 125 mg and 394 mg of methionine, valine, leucine 610 mg, 251 mg and 280 mg of isoleucine, threonine, tryptophan, phenylalanine 394 mg, 122 mg, 255 mg lysine and other nutrients.

Different effects of different types rice
Most Nourishing Rice is Polished Round-Grained Rice
As a daily consumption of rice, rice containing essential starch, protein, fat, vitamin B1, niacin, vitamin C and calcium, iron and other nutrients, the body can provide needed nutrition and calories. With rice porridge to prolong health, in China has a history of 2000, the top layer of rice congee porridge oil to rehydration kidneyreplenishing essence, yin and kidney be of great advantage to nourish the body, the most suitable patients, women and the elderly.
 The most helpful to digest is brown rice
Brown rice has more protein, fat and vitamin than rice. The crude fiber molecules of rice bran layer contribute to gastrointestinal motility, for gastrointestinal diseases, constipation, hemorrhoids and other digestive tract diseases has good effect. Brown rice is more nutritious than white rice, can lower cholesterol and reduce the risk of heart attack and stroke. Brown rice is suit for ordinary people to eat, but the rice taste is thick, close texture, it is also more time-consuming to cook, you can soak overnight before cook it, then soakwater connected into the pressure cooker for half an hour or more.
* Black rice is the most invigorating the kidney
Black rice is rich in nutrition, contain protein, fat, vitamin B, calcium, phosphorus, iron, zinc and other substances, nutritional value higher than ordinary rice. It can obviously improve the human hemoglobin and hemoglobin content, is beneficial to the cardiovascular system health, is conducive to children's bone and brain development, and promote the maternal, frail after disease patients' rehabilitation, so it is an ideal nutritional health food products. Often edible black rice, for chronic patients, rehabilitation of patients and children has a good nourishing effect. The black rice is not easy cooked, should first soak overnight cooked. Weak digestive function of young children and the elderly patients should not eat.
 The most poisonous is glutinous rice
Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B2, starch and other nutrients.