What is the prospect development of the parboiled rice?

People eat food for every day, we can't do without food, and rice is the staple food that some people eat the most in their lifetime. Nowadays, food safety and health have become the first focus of consumers' attention. In our daily life, eating rice is more and more stressful. We eat rice from the hometown to the northeast rice, and domestic rice to the Thai rice. The rice is getting whiter and whiter, and the taste is getting better and better, but the health problems caused by long-term eating of white rice are also getting worse.

Parboiled rice

Long-term consumption of refined white rice is not the best choice from a nutritional point of view.

Rice has a characteristic that most of the vitamins it contains are present on the outside of the seed, that is, the seed coat, the embryo and the aleurone layer; the central part, which is the fine white “endosperm” part, contains vitamins. The number is extremely low.

Paddy

The main component of the hard surface of rice seeds belongs to dietary fiber, while the central white endosperm contains almost no dietary fiber, so the drum skin of rice is an important source of dietary fiber. Dietary fiber is very important for cleaning up human waste, controlling blood sugar and blood lipids. Therefore, they are called "seven nutrients" along with proteins, carbohydrates, lipids, vitamins, minerals and water.

The nutrition of rice is mainly concentrated in rice husks and germs. The rice on the market is generally white rice. In the process of processing, the husk and some rice embryos are removed, which increases the taste, but loses nutrition. Only 5% of nutrients are stored. Long-term consumption will cause "vitamin deficiency", "acidic constitution", "high blood sugar" and so on, but rice can not be quit, and has to change.

Different kinds of rice

In fact, there is a kind of healthy rice that is not known to the Chinese people: it uses the traditional rice processing technology left by the ancestors more than 2,000 years ago, which combines modern advanced wisdom, meets our human health needs in nutrition, tastes good, and good for diabetics. People can rest assured the parboiled rice.

Parboiled rice

Parboiled rice is also called semi-ripe rice. It is made from rice as raw material. After being treated by hydrothermal treatment such as cleaning, soaking, cooking and drying, it is then shelled and milled according to conventional methods. It has the characteristics of high nutritional value, high rice yield, high oil yield, long storage period and short cooking time. Compared with refined rice and brown rice, nutrition, health and deliciousness are the biggest advantages of parboiled rice.

Parboiled rice

Tested by the testing center, the parboiled rice is rich in calcium, iron, phosphorus and other nutrients, and its dietary fiber, vitamin B1, B2 content is more than 4 times that of homologous polished rice. The cooked rice is chewy, golden, and tough, with a natural rice scent. Regular consumption of parboiled rice can guarantee the intake of vitamins. Not only that, the cooking rate of parboiled rice is about 30% higher than ordinary rice. And its sugar index is as low as 40%. Therefore, this kind of rice is especially suitable for children in growth and development and three high populations. Parboiled rice, the new concept of a new healthy staple food with the original rice skin + germ 10 meters, spares no effort for the health of every Chinese bowl. Rice husks and germs, which are neglected by polished rice, are actually the essence of rice. They contain a lot of trace elements, vitamins and dietary fiber, and 80% of the rice is in it.

It is foreseeable that the future of parboiled rice will be dazzling.