Update Time:2024-11-26 17:44:09
Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1. 8% fat, and rich B vitamins. The carbohydrates in rice are mainly starch, and the protein it contains is mainly rice gluten, followed by rice gelatin and globulin. The biological value of its protein and the composition ratio of amino acids are higher than those of cereal crops such as wheat, barley, millet, and corn. The digestibility is 66.8%-83.1%, which is also a higher one among cereal proteins.
The content of lysine and threonine in rice protein is relatively low, so it is not a complete protein, and its nutritional value is not as good as animal protein. However, eating rice at lunch and dinner is more conducive to people's weight loss than pasta. In southern my country, people generally eat rice as a staple food, but in the north, it is very different.
The fat content is about 1.3-1.8%, and the linoleic acid content in its fat is relatively high, generally accounting for 34% of the total fat, which is 2-5 times more than rapeseed oil and tea oil.
