What's the difference between steamed rice and ordinary rice?

1, traditional polished rice processing flow and nutrition preservation

Rice is shelled, then shelled, and then germ is removed, and processed into polished white rice. Most of the nutrients are lost, and only 5% of the nutrients in rice are retained.

2, steamed rice processing flow and nutrition retention

Soak and cook rice, then reduce the speed of drying, and then remove the shell and grind it to make steamed rice with 87% nutrition. This is the biggest difference from polished white rice in the traditional market by adopting special production technology.

Second, the difference of nutritional components between steamed rice and ordinary rice.

The steamed rice grains swell and retain the natural rice fragrance, which is tough, dense, uniform, crystal clear, moist, chewy, palatable, sweet, yellow as honey, nutritious and delicious.

Compared with ordinary rice, steamed rice has more advantages in nutrition, diet and storage:

1, high meal rate. Under the same dryness of rice, the yield of rice is 37-76% higher than that of white rice with the same quality.

2. High nutritional value. After hydrothermal treatment, water-soluble nutrients such as vitamins and inorganic salts in the cortex diffuse into the endosperm, which increases the nutritional value of steamed rice.

3. Storage resistance. After the rice is cooked, most microorganisms are killed, which reduces the moth-eaten; Rice enzyme is inactivated, losing germination ability and prolonging storage life. This feature of steamed rice is extremely suitable for grain transportation and storage under special environment and conditions.