Red rice originated in China and has a history of more than 1,000 years. It is a kind of red mold produced by the deep fermentation of liquid in rice. It has a purple-red outer skin, a red heart, a good quality of rice, a high nutritional value, a slight sour taste, and a mild taste. It is a common food crop in the south. Can be used for rice porridge, soup can be used, but also processed into snacks.
Nutrient content
Carbohydrate (grams)
74.40
Fat (g)
2.00
Protein (g)
7.00
Cellulose (g)
2.00
Taste: Sweet and warm. Red rice source: The seed of red rice of Gramineae.
Red rice calories: 354 kcal per hundred grams.
Red rice nutritional components: protein, carbohydrates, dietary fiber, phosphorus, iron, copper, vitamins A, B, C and so on.
The purchase of red rice: when selecting red rice, it is better to have a full, complete, glossy, no insects, and no broken appearance.
Red rice cleaning: red rice installed in the basin, add appropriate amount of water, washing 2-3 times, to net impurities can be.
Cooking: Can be used as rice porridge, soup can be used, but also processed into snacks.
Storage: Store in a covered container. Store in a cool, ventilated, dry place. Moisture-proof and insect-repellent, can be stored for a long time.
Contraindications: Red rice should be eaten hot, so as to avoid a slight hard after the phenomenon; poor gastrointestinal function, should not eat.
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