Benefits of Black Rice and Almond Porridge

Black Rice Almond Porridge

The effect of black rice almond porridge

The manganese, zinc, copper and other inorganic salts contained in black rice are 1 to 3 times higher than those in ordinary rice. It also contains special ingredients such as vitamin C, chlorophyll, anthocyanins, carotene and cardiac glycosides that are lacking in rice. Therefore, black rice is more nutritious than ordinary rice.

Eating more black rice can stimulate appetite, strengthen the spleen and warm the liver, improve eyesight and promote blood circulation, and replenish essence. It has a good nourishing effect on premature gray hair, postpartum weakness in women, physical weakness after illness, as well as anemia and kidney deficiency.

The role of black rice

Black rice contains more dietary fiber, and the digestion speed of starch is relatively slow. The glycemic index is only 55 (white rice is 87). Therefore, eating black rice will not cause drastic fluctuations in blood sugar like eating white rice. In addition, minerals such as potassium and magnesium in black rice are also beneficial for controlling blood pressure and reducing the risk of cardiovascular and cerebrovascular diseases. Therefore, diabetics and patients with cardiovascular diseases can eat black rice as part of their diet.

Benefits of Black Rice and Almond Porridge

Rice can be divided into many categories according to taste and color. According to taste, there are glutinous rice, japonica rice, and indica rice; according to color, there are white, yellow, green, red, purple, brown, black and other different shades of rice. Whether it is glutinous rice, japonica rice or indica rice, there are purple, brown and even basically black varieties, which people often call black rice.

Black rice is a treasure among rices, known as "tribute rice", "medicine rice" and "longevity rice", and has special nutritional value. Modern analysis shows that black rice is very rich in nutrients, also known as black tribute rice. Zhang Qian, the pioneer of the "Silk Road" in the Western Han Dynasty, discovered this wonderful rice and presented it to Emperor Wu of the Han Dynasty. After eating it, the Han emperor praised it as "magic rice".

Since then, it has been enjoyed by emperors of all dynasties, so black tribute rice has long been famous. The nutritional value and medicinal value of black rice are relatively high. It is recorded in the Compendium of Materia Medica that it has the effects of nourishing yin and kidney, strengthening spleen and warming liver, improving eyesight and activating blood circulation. It is used as medicine and has a very good effect on dizziness, anemia, gray hair, eye diseases, etc.

Black rice has a long history of cultivation and is produced in many places in China. Representative ones include Shaanxi black rice, Guizhou black glutinous rice, Hunan black rice, etc. There are two types of grains: indica and japonica, and the grain quality is divided into glutinous and non-glutinous. Brown rice is black or dark brown. The main nutrients (brown rice), calculated on a dry matter basis, contain 8.5-12.5% ​​crude protein, 2.7-3.8% crude fat, 75-84% carbohydrates, and 1.7-2% crude ash. Its nutritional value is higher than that of ordinary white rice, containing 11.3 grams of protein per 100 grams, while ordinary white rice only contains 6-8 grams. The protein also contains more essential amino acids, up to 8 kinds, of which lysine is 2-2.5 times that of white rice. In addition, it also contains a variety of vitamins and essential trace elements such as zinc, iron, molybdenum, and selenium.

Black rice is a kind of rice that can be used as both medicine and food. It has good quality, good taste and is very fragrant and pure. It has high edible value. In addition to cooking porridge, it can also be used to make various nutritious foods and brew wine. Modern medicine has confirmed that black rice has the effects of nourishing yin and kidney, strengthening spleen and warming liver, improving eyesight and activating blood circulation. The reason why the color of black rice is different from other rice is mainly because its outer cortex contains anthocyanin pigments, which itself has a strong anti-aging effect.

Domestic and foreign studies have shown that the darker the color of rice, the stronger the anti-aging effect of epidermal pigments. The effect of black rice pigments is the strongest among all colors of rice. In addition, this pigment is rich in flavonoid active substances, which is 5 times that of white rice, and has a great effect on preventing arteriosclerosis. Therefore, black rice should not be processed finely, and it is better to eat brown rice or standard third-grade rice. When cooking porridge, soak black rice in water for one day and night in summer and two days and nights in winter. The number of washing times should be less, and the water used to soak the rice should be cooked together with the rice to preserve the nutrients.