The efficacy of rice and mung bean porridge

Rice is one of the staple foods of the Chinese people. It is made from the husk of rice seeds. The amino acid composition of rice is relatively complete, and the protein is mainly rice protein, which is easy to digest and absorb. Whether it is a family meal or a restaurant, rice is indispensable.

Rice can be divided into three categories according to its variety: indica rice, japonica rice and glutinous rice; it can be divided into special rice and standard rice according to the processing precision; it can be divided into white rice, red rice, purple-red rice, blood glutinous rice, purple-black rice, black rice, etc. according to its origin or color; it can be divided into early, mid and late rice according to the harvest season; and it can be divided into rice and early rice according to the planting method.

The effect of rice and mung bean porridge

Rice can provide rich B vitamins; rice has the effects of tonifying the middle and replenishing qi, strengthening the spleen and stomach, improving the essence and strengthening the will, harmonizing the five internal organs, promoting blood circulation, improving hearing and eyesight, relieving restlessness, quenching thirst, and stopping diarrhea; rice porridge has the effects of tonifying the spleen, harmonizing the stomach, and clearing the lungs.

Rice Supplementary Information:

1. When selecting rice, carefully observe the color of the rice grains. Rice with a gray powdery surface or white grooves is old rice. The more white grooves there are, the older the rice is. At the same time, pick up the rice and smell it to see if it is normal. If there is a musty smell, it means it is old rice;

2. Do not eat refined rice for a long time while ignoring brown rice, because the refined rice will lose a lot of nutrients during processing, and long-term consumption will lead to nutritional deficiencies, so you should combine coarse and fine rice to achieve balanced nutrition;

3. In April 1999, the new genetically modified rice developed by German scientists Ingo Potelikus and Peter Bayer began to bear fruit. Because it contained carotene, the rice grains were golden and were known as "golden rice";

4. Rice classification: Indica non-glutinous rice grains are long oval or slender, with low rice yield, large rice expansion, but low stickiness, and easy to digest and absorb. Japonica non-glutinous rice grains are oval or elliptical, with high rice yield, small rice expansion, but high stickiness, and slightly difficult to digest. The above two types of rice are divided into early rice and late rice according to the harvest season. Glutinous rice is divided into indica and japonica glutinous rice, which is characterized by high stickiness. The classification and grade standards of rice are mainly judged based on indicators such as roughness yield, moisture content, and yellow grain limit.

Rice and mung bean porridge is suitable for everyone

It is edible for the general public

1. Suitable for all people with weak constitution, high fever, those recovering from long-term illness, women after childbirth, the elderly, infants and young children with weakened digestive power, cook it into porridge for nourishment;

2. Diabetic patients should not eat too much.