In China, rice can be said to be one of the staple foods on our dining table, but many people know little about the correct way to eat rice. Only by eating rice correctly can we eat healthily. Mastering this healthy eating method will be very beneficial to our health over time.
Most of the rice we usually eat is white rice, and white rice has a low vitamin content. However, if we choose to eat colored rice and brown rice together, this can greatly improve the situation of the single nutrition of white rice. Eating colored rice and brown rice together can also provide vitamins and antioxidants such as carotene, and at the same time, it can prevent cardiovascular diseases.
When cooking rice or porridge, it is best not to use a single type of rice, but to cook rice, coarse grains, beans, nuts, etc. together. Doing so not only increases the B vitamins and minerals, but also allows the nutrients of proteins to complement each other. It can effectively reduce the blood sugar response, maintain stable blood pressure, and prevent chronic diseases.
In daily diet, people can eat some coarse grains appropriately, which can provide enough fiber for the body. Don't underestimate these fibers, they can effectively reduce the digestion speed of rice, and absorb cholesterol and fat in the intestine, keeping blood sugar and blood fat stable. Eating refined grains alone will increase blood sugar levels, which is very detrimental to controlling blood sugar and blood fat. In addition, when cooking rice, try not to add oil to the rice to reduce extra energy and avoid an increase in postprandial blood fat.
The quality of rice can be judged by the appearance of rice grains. Generally, semi-transparent and shiny porcelain white rice is new rice. Opaque and non-glossy rice is mostly deteriorated or aged rice. The whitish part on the rice grain is called the belly, and rice with a belly is not only small in size and low in hardness, but also has a poor taste. We can also judge the quality of rice by lightly grinding it with a hard object. Rice that is easy to break has low hardness, while rice that is not easy to break has high hardness, and the greater the hardness of the rice, the better the quality.
When cooking rice, also be careful not to add salt, soy sauce, and monosodium glutamate to the rice to avoid increasing the extra salt, which is not conducive to blood pressure control and the prevention of cardiovascular emergencies.
Tips from the editor:
When cooking rice, you can add a small amount of vinegar to the rice in a ratio of 1.5 kg of rice to 2-3 ml of vinegar. This can not only make the rice easy to store and not easily spoiled, but also the steamed rice will not have a vinegar taste, and the rice will be more fragrant.
