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How to choose brown rice

Smell it. The taste of high-quality brown rice has the fragrance of rice, without mildew; look at the feel. High-quality brown rice does not feel greasy and powdery, and it is not fragile.

Look: the color is crystal clear, the particles are uniform, and there are no yellow grains. Smell: there is a fragrance of rice, no mildew smell. Touch: insert the rice bag with your hand and touch it, there is no greasy or rice noodles on your hands (in order to look good, many black hearts will mix flour and clear oil in the rice). Grind: grind by hand, the rice grain is not broken (indicating that the rice is dry, not mixed with water).

From the outside, brown rice is brown. When choosing bulk, we should pay attention to "one look, two smells and three touches": look at the appearance and buy whole grains that are mildew-free, insect-free and non-deteriorating. Smell and buy whole grains that have no peculiar or moldy smell. Choose whole grains that are not greasy or powdery to the touch and are not breakable. The aleurone layer of brown rice has high dietary fiber content and dense structure, which makes it difficult to absorb water during cooking, so it tastes hard.

Smell: fresh tricolor brown rice should have a light natural aroma, there will be no mildew, odor or other bad smell. If you smell an unusual smell, it may be improper storage or defective quality. Check the packaging: check the production date and shelf life on the package, and try to choose freshly produced tricolor brown rice. At the same time, check that the packaging is intact to ensure that the seal is good, so that the rice can be prevented from damp or contaminated.

Three principles for selecting brown rice

As brown rice retains the outer protective tissue (pericarp, seed coat, nucellar protective layer), its pesticide content will be many or even hundreds of times higher than that of milled rice, so that the so-called organic brown rice is produced, and the planting process is emphasized to eliminate the use of pesticides. The tissue of the pericarp contains phytic acid with strong action of many chelate compounds. Phytic acid combines with minerals to form phytate, which hinders the absorption of minerals.

The first country in favor of brown rice is Japan, where the medical community has always advocated eating black rice (brown rice). They soaked brown rice in cold water for one night, then boiled and stewed it in a pressure cooker for an hour the next day. It is said that it tastes different. They also carry out the so-called "Xuan rice therapy" on patients with pulmonary tuberculosis, saying it has obvious curative effect and is popularized and implemented in various sanatoriums. There are refined brown rice flour, brown rice tablets and rice germ tablets in the Japanese market.

The first principle is that the food should be diversified and that "whole grains can complement each other". Middle-aged people, especially those with symptoms such as "three high" and constipation, those who sit in the office for a long time, have more access to computers and eat more social meals, should eat more coarse grains. Principle 2. Coarse grains and non-staple foods contain less amino acids, which can be matched with milk and other non-staple foods to make up for their deficiencies.

How to buy good quality brown rice?

1. When buying brown rice, we should pay attention to the following aspects: observe the appearance: the appearance of high-quality brown rice should be complete, free of crushing and impurities. The color should be a natural yellowish color, not too dark or too light. If the color of brown rice is too dark, it may be stored for too long, or the quality of brown rice is not good. If the color is too light, it may be that brown rice has low nutritional value.

Appearance: the appearance of high-quality brown rice should be neat, full, no damage, no impurities. The color should be a natural beige, not too dark or light. If the color of brown rice is too dark, it may be due to improper storage, resulting in mildew; if the color is too light, it may be due to excessive polishing during processing, resulting in a decrease in the nutritional value of rice. Smell: high quality brown rice should have no smell.

3, taste test: buy small packaging products for taste, high-quality brown rice taste solid, chewy, and have a certain sweet taste. Packaging and shelf life: ensure that the packaging is intact and sealed to prevent moisture and insect pests. At the same time, check the production date and shelf life of the products, and try to choose freshly produced brown rice.

4. When choosing brown rice, you can refer to the following criteria: observe the color. The brown rice of good quality is darker, while the brown rice of poor quality is lighter. Smell it. Brown rice of good quality has fresh fragrance, while those of poor quality may have pungent or other peculiar smell. Look at the whole. The brown rice of good quality has uniform granules, crystal clear color and no spoilage. Grind it with your hands. The brown rice of good quality is intact after hand milling, while the one of poor quality may be easily broken.