Steamed rice is also called "golden nutritious rice" because of its rich nutrition. Nutrition experts such as Dai Guangqiang and Fan Zhihong have recommended steamed rice many times.

Steamed rice is an endogenous nutritious rice which is shelled and ground after hydrothermal treatment such as washing, soaking, cooking and drying.

It not only maintains the original flavor of rice, but also retains the rich nutrition in rice. It smells thick and fragrant, and it tastes memorable. Many people feedback that you can eat 2 bowls of steamed rice without side dishes!

-The nutritional value of rice-

The polished white rice we usually eat is processed layer by layer in production, and the seed coat and germ rich in nutrition are removed, and the nutritional residue is less than 5%.

However, by hydrothermal treatment of unshelled rice, the soluble vitamins and minerals in chaff and chaff penetrate into endosperm in reverse, and the germ can be preserved completely. At the same time, the starch structure is optimized, the glycemic index is reduced (so it is especially suitable for diabetic patients), and the nutritional retention rate is over 87%.

Comparison of nutrient retention rate between steamed rice and polished rice

The content of iron, zinc and other minerals, vitamin B group and dietary fiber in steamed rice is 2-3 times higher than that in ordinary rice. Head rice rate increased by about 10%, oil yield increased by 5%-8%, rice yield increased by 15%-20%, and sugar index decreased by 45%. Steamed rice is easy to digest and controls blood sugar. It is especially suitable for infants, pregnant women, the elderly, sub-health and three high people.