The efficacy and nutritional value of red rice

　　Red rice is pink in color, waxy, has long grains, is fragrant, and contains different trace elements. Red rice wine brewed from red rice is highly popular. female Favored because it appears red Grape Red like wine, with a soft taste and a good aftertaste. Experiments have shown that red rice can increase plasma high-density lipoprotein cholesterol (HDL) and improve the body’s antioxidant capacity. It is useful for preventing and treating AS and other chronic diseases. sexually transmitted diseases It is also of great significance. This discovery is of great value in improving the antioxidant level in the body through normal diet and preventing and treating chronic diseases caused by elevated oxidative status.

　　Nutritional value of red rice:

　　Nature and flavor: sweet, warm in nature.

　　Source: It is the seed kernel of red glutinous rice belonging to the family Rhododendron.

　　Red rice calories: 354 kcal per 100 grams.

　　Nutritional components of red rice: protein, carbohydrates, dietary fiber, phosphorus, iron, copper, vitamins A, B, C, etc.

　　Function: Red rice is rich in starch and plant protein, which can replenish physical energy and maintain normal body temperature. It is rich in many nutrients, among which iron is the most abundant, so it can replenish blood and prevent anemia effect. It is rich in phosphorus, vitamins A and B complex, which can improve malnutrition, night blindness and beriberi diseases and other problems； It can also effectively relieve symptoms such as fatigue, lack of energy and insomnia. The pantothenic acid, vitamin E, glutathione and other substances contained in it can inhibit carcinogens, especially in the prevention of colon cancer.

　　Purchasing of red rice: When choosing red rice, it is better to have a full, complete, shiny appearance, no insects, and no breakage.

　　Cleaning of red rice: Put red rice in a basin, add appropriate amount of water, wash it 2-3 times to remove impurities.

　　Cooking: It can be made into rice, porridge, soup, or processed into snacks.

　　Storage: Store in a covered container in a cool, ventilated, dry place to prevent moisture and insects. It can be stored for a long time.

　　Taboo: Red rice should be eaten while hot to avoid becoming slightly hard after cooling.； People with poor gastrointestinal function should not eat too much.

　　The effects and functions of red rice:

　　Red rice is pink in color, waxy, has long grains, aroma, and contains different trace elements. Red rice wine made from red rice is very popular among women because it has the same red color as red wine, a soft taste, and a good aftertaste after drinking. Experiments have shown that red rice can increase plasma high-density lipoprotein cholesterol (HDL) and improve the body's antioxidant capacity. It is also of great significance in the prevention and treatment of AS and other chronic diseases. This discovery is of great value in improving the antioxidant level in the body through normal diet and preventing and treating chronic diseases caused by elevated oxidative status.

　　In recent years, through animal experiments and clinical Experiments have preliminarily proved that special rice such as black rice and red rice have various physiological functions such as scavenging free radicals, delaying aging, improving iron deficiency anemia, anti-stress response and immune regulation. Black rice pigment is also a natural pigment, non-toxic, and retains a rich variety of nutrients in plants. It can not only be used as a food coloring agent, but also has a variety of health care functions. The main physiological function of the functional factor flavonoids in black rice is Vp, which is to maintain normal osmotic pressure of blood vessels, reduce blood vessel fragility, prevent blood vessel rupture and hemostasis. ； Antibacterial, lower blood pressure, can inhibit cancer cells and fight cancer ； Improve myocardial nutrition, reduce myocardial oxygen consumption, etc. Black rice pigment has a scavenging effect on hydrogen peroxide, and can also scavenge superhydroxyl free radicals and superoxide anion free radicals.